Indian Butter Chicken

Source:  Mel's Kitchen Cafe

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 (I didn't have a jalapeño, so I just added a drop of green habanero sauce, which I had in the fridge)
• 1 tablespoon olive or canola oil
• 2 teaspoons garam masala
• 1 teaspoon chili powder
• 1 teaspoon cardamom
• 1/2 teaspoon coriander
• 1 can (6 oz.) tomato paste
• 2 cups chicken broth
• 1/2 cup fat free half-and-half
• 1 1/2 pounds (about 2-3) boneless, skinless chicken breasts, cut into 3/4-inch chunks
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 3 tablespoons butter
• Hot cooked rice for serving (I used basmati rice)
• Chopped fresh cilantro for extra garnish

Directions:

1. 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.
2. 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.
3. 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.

Comments:

I haven't been this excited for a recipe in a LONG time!  Scott's favorite food on this planet is butter chicken curry.  Luckily, we have discovered Ganesh in Fort Union which has butter chicken just like the stuff Scott ordes at the Indian restaurants in NZ.  However, I'm always looking for sauces in stores and online so we can make butter chicken at home. 

I found this recipe on Mel's Kitchen Cafe, and figured I'd give it a try.  I've always been hesistant to try Indian cooking from scratch since I've always assumed the unusual spices would be too hard to find.  Go figure, though; I was shopping in Walmart today and found both garam masala and ground cardamom in the baking aisle!  So, I couldn't wait to get home and make this.

This butter chicken is amazing!  It even passed Scott's test!  It's not exactly the same as the butter chicken in the restaurants -- probably because those use heavy cream, and this recipe uses fat-free half-and-half. . .and it's made by people who are actually Indian! -- but it's better than anything we've made out of a packet or bottle.  Plus, it was pretty easy and quick.  This will definitely become a regular at our house!