Indian Butter Chicken

Ingredients

1 onion, chopped
2 tablespoons minced fresh ginger
1 tablespoon oil
2 tablespoon garam masala
6 ounces tomato paste
2 cups chicken broth
1/2 cup half and half
1 1/2 pounds boneless, skinless chicken breasts, cut to 3/4 chunks
1/2 teaspoon pepper
salt to taste
1/4 cup butter

Instructions

In a large saucepan, heat the oil and cook the onion and ginger, stirring often until the onion is lightly browned. Stir in the garam masala*, then put it all in a blender, add the tomato paste and chicken broth, and whir until smooth.

Put back into the pan, add the half and half, and simmer, stirring often, about 5 minutes until reduced to about 3 cups. Pour sauce into a bowl and set aside. Rinse the pan and reuse for the chicken.

Heat 1 Tbs of the butter over medium-high heat and add the chicken, cooking a few minutes until the outside is no longer pink, 2-3 minutes. Pour the sauce back in and bring to a simmer. Cook for another 4-5 minutes, until the chicken is no longer pink inside. (Take a piece out and cut in half to make sure.) Cut the remaining 3 Tbs of butter into chunks and stir in until melted. Serve over steamed rice. If you like, sprinkle with fresh chopped cilantro and a squeeze of lime.

Notes

* If you can’t find garam masala in the grocery, you can use this as a substitute, which I did the first time. A few weeks ago during a spice sale at the grocery store, I saw a mix of garam masala and bought it. We also have a local Indian grocery store and I mean to go back there soon. Last time I bought some cardommon for pfefferneuse cookies, some bulk sesame seeds, and a few other things.

1/2 tsp cumin

1/2 tsp paprika

1/4 tsp cinnamon

1/4 tsp cayenne pepper

1/4 tsp crumbled bay leaves

1/8 tsp ground cloves