Indian Butter Chicken Recipe

ingredients

1 onion, peeled and chopped
2 tablespoons chopped fresh ginger
1 fresh jalapeno pepper, rinsed, stemmed, seeded, and chopped
1 tablespoon salad oil
2 teaspoons garam masala
1 can (6 ounce size) tomato paste
2 cups fat-skimmed chicken broth
1/2 cup whipping cream
1 1/2 pound boned, skinned chicken breasts, rinsed and cut into 3/4-inch chunks
1/2 teaspoon coarse-ground black pepper
salt
1/4 cup butter or margarine
6 cups hot cooked white basmati rice
lime wedges

directions

In a 5- to 6-quart pan, combine onion, ginger, chili, and oil. Stir often over high heat until onion is lightly browned, 3 to 5 minutes. Stir in garam masala. Scrape mixture into a blender; add tomato paste and chicken broth.

Whirl until very smooth. Pour mixture back into pan, add cream, and bring to a gentle boil over high heat (mixture is inclined to spatter). Reduce heat and simmer, stirring often, until reduced to 3 cups, about 5 minutes. Pour sauce into a bowl. Rinse and dry pan.

Mix chicken with pepper and sprinkle lightly with salt. 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. Cut remaining butter into chunks and stir into sauce until melted.

Spoon chicken and sauce onto rice. Add salt to taste. Squeeze lime juice over portions.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

RD37 REVIEW:
October 17, 2013

This recipe is incredible! It's from Sunset Magazine just FYI, I don't remember what year because I lost my copy (which is why I was looking for it).
kitchenmaster REVIEW:
November 27, 2008

Nice recipe