Indian Butter Chicken

Indian Butter Chicken with Basmati Rice 

 (adapted from Sunset Magazine via Goodlife Eats via The Sisters' Café) 

1 onion (1/2 lb.), peeled and chopped 

2 T fresh ginger, finely chopped 

2 cloves garlic, minced 

1 fresh jalapeño, seeded, and chopped 

1 T olive or canola oil 

2 tsp. garam masala 

1 tsp. chili powder 

1 tsp. cardamom 

½ tsp. coriander 

1 can (6 oz.) tomato paste 

2½ C chicken broth 

1/2 C half and half or heavy cream 

1/4 tsp. crushed bay leaves 

1½ pounds boneless, skinless chicken breasts, cut into 3/4-inch chunks 

1/2 tsp. coarse-ground black pepper 

1 tsp. salt 

1/4 C (1/8 lb.) butter 

2 C basmati rice, uncooked 

Lime wedges 

Fresh cilantro, chopped 

Cook rice according to package instructions. 

In a large sauté pan, combine onion, ginger, jalapeno, and oil. Stir often over medium-high heat until onion is lightly browned, about 5 minutes. Stir in garlic, garam masala, chili powder, cardamom, and coriander. Sauté for an additional 2 minutes. 

Scrape mixture into a blender or food processor; add tomato paste and chicken broth. Whirl until very smooth. Pour mixture back into pan, add half and half or cream and crushed bay leaves, and bring to a gentle boil over high heat (mixture is inclined to spatter, so cover the pan). Reduce heat and simmer, stirring often, until reduced to 3 cups, about 5-7 minutes. 

Pour sauce into a bowl. Rinse and dry pan. (I actually use two pans and leave the sauce in a large dutch oven, and cook the chicken in a large cast iron pan, then add the chicken once it's cooked.)

Pat the chicken dry. Mix chicken with salt and pepper. Set pan over high heat; add 1 tablespoon butter and the chicken. Stir until chicken is no longer pink on the surface, 2 to 3 minutes. 

Add the sauce and simmer over medium heat, stirring often, until chicken is no longer pink in the center (cut to test), 3 to 4 minutes. ( I usually let it simmer longer, while I'm getting everything else ready, and to make sure the chicken is tender and cooked through) 

Cut remaining 3 tablespoons butter into chunks and stir into sauce until melted. 

Spoon chicken and sauce onto rice. Squeeze lime juice over chicken and garnish with cilantro.