Ingredients
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1 onion, peeled and chopped (1/2 lb.)
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2 tablespoons gingerroot, chopped fresh
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1 fresh jalapeno pepper, rinsed, stemmed, seeded, and chopped (about 1 oz.)
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1 tablespoon salad oil
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2 teaspoons garam masala
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1 (6 ounce) can tomato paste
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2 cups chicken broth, fat-skimmed
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1/2 cup whipping cream
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1 1/2 lbs chicken breasts, boned, skinned, rinsed and cut into 3/4-inch chunks
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1/2 teaspoon black pepper, coarse-ground
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salt
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1/4 cup butter (1/8 lb.)
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6 cups basmati rice, hot cooked
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lime wedge
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cilantro, chopped
Instructions
- 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 3 tablespoons butter into chunks and stir into sauce until melted.
- Spoon chicken and sauce onto rice. Add salt to taste. Squeeze lime juice over portions. Sprinkle with chopped cilantro if desired.