Indian Butter Chicken

Notes: this is great with either naans or rice. Coconut milk (light or regular) or heavy cream can be substituted for the half and half. Sauce can be frozen prior to adding chicken. Defrost and bring to a boil, then add chicken and simmer according to recipe. 

Serves 6.

1 medium onion, peeled and chopped
1 tablespoon fresh ginger, grated
2 cloves garlic, minced
1 jalapeño, seeded and diced
1 tablespoon olive oil
2 teaspoons garam masala
1 teaspoon chili powder
1 teaspoon cardamon
1/2 teaspoon coriander
1 can (6-oz) tomato paste
2 cups chicken broth
1/2 cup half-and-half, cream, or coconut milk
1 1/2 lbs. boneless, skinless chicken breasts, cut into 3/4-inch chunks
Salt and pepper to taste
3 tablespoons butter
Rice or naans for serving
Chopped fresh cilantro for garnish (optional)

In a large skillet, heat oil over medium-high heat. Add onion, ginger, and jalapeño, cooking until onion is translucent, about 5 minutes. Stir in garlic, garam masala, chili powder, cardamom, and coriander. Cook, stirring constantly, for another minute, until fragrant. Add the tomato paste, and cook for another minute. Add in broth. Using an immersion blender (or regular blender), puree mixture until smooth.

Bring the sauce to a simmer over medium-high heat. Add the chicken pieces and simmer until cooked through, about 10-15 minutes.

Season sauce with salt and pepper. Cut 3 tablespoons of butter into chunks and stir into sauce until melted. Serve.

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