Indian Butter Chicken
  • 1 onion, chopped
  • 2 T chopped ginger
  • 1 jalapeno, chopped
  • 1 T vegetable oil
  • 2 tsp. garam masala
  • 1 6-oz can tomato paste
  • 2 cups chicken broth
  • 1/2 cup whipping cream
  • 1 1/2 lbs chicken meat, cubed
  • 1/2 tsp pepper
  • 1/2 stick butter
  1. Combine onion, ginger, jalapeno and oil. Cook until onion is browned. Stir in garam masala. Scrape mixture into blender; add tomato paste and chicken broth. Whirl until smooth. Pour back into pan; add cream. Bring to gentle boil. Reduce heat and simmer until reduced to 3 cups, about 5 minutes. Pour sauce into bowl and reserve. Mix chicken with salt and pepper. Cook in 1 T butter. Add sauce and simmer. Cut in remaining butter. Spoon chicken and sauce over cooked rice. Squeeze lime wedges, if desired.