Indian Butter Chicken
Ingredients
- 1 medium yellow onion, peeled and diced
- 1 tablespoon fresh ginger, finely chopped
- 2 cloves garlic, finely minced
- 1 jalapeño, seeded, and finely chopped
- 1 tablespoon olive or canola oil
- 2 teaspoons garam masala
- 1 teaspoon chili powder
- 1 teaspoon cardamom
- ½ teaspoon coriander
- 1 (6-ounce) can tomato paste
- 2 cups chicken broth
- ½ cup fat free or regular half-and-half
- 1 ½ pounds about 2-3 boneless, skinless chicken breasts, cut into 3/4-inch chunks
- ½ teaspoon black pepper
- 1 teaspoon salt
- 3 tablespoons butter
- Hot cooked rice for serving
- Chopped fresh cilantro for extra garnish
Instructions
- In a large 12-inch skillet, heat the oil over medium heat until hot. Add the onion, ginger and jalapeno. Stir often while cooking until the onion is translucent, about 4-5 minutes. Stir in garlic, garam masala, chili powder, cardamom, and coriander. Cook stirring, constantly for another minute.
- Scrape the mixture into a blender or food processor and add tomato paste and chicken broth. Blend until the mixture is smooth. Pour the sauce back into the skillet and add the half and half.
- Bring the mixture to a simmer over medium heat and add the chicken pieces and the salt and pepper. Stir. Keep the sauce at a simmer, stirring occasionally, and cook for 10-15 minutes, until the chicken is cooked through and the sauce has slightly thickened.
- Cut remaining 3 tablespoons butter into chunks and stir into the sauce until melted. Serve the chicken and sauce over hot rice. Garnish with fresh, chopped cilantro, if desired.
Notes
Cream: I lightened up the recipe using fat free half-and-half in place of the heavy cream. If you don’t want to buy a special ingredient and have heavy cream (or regular half-and-half) on hand, they will both work just fine.