Please do not let the ingredient list put you off from making this recipe. It is delightful. And full of aromatic spices and deep flavor. I found this recipe on one of my favorite food blogs, goodlifeeats.com. Katie posts her weekly menu on her Facebook page and when I saw this dish listed, I knew that I needed to make it STAT. I love Indian food and love how it can bring chicken to whole new, un-boring levels.
This recipe uses a few more pots and gadgets than I usually like, but it is so good that I did not even care. I would double the sauce and freeze half for another night when you need a bit of exotic in your life and toss it with some sauteed pieces of chicken (or even a rotisserie chicken) and call it dinner. I love the fresh cilantro and lime at the end, it adds just enough freshness that you need to balance all of the earthy flavors going on.
My husband walked into the house while I was making this an said that it was one of the best smells that he has ever smelled. That says a lot coming from Mr. Meat and Potato. And, my boys loved it and both finished their plates. I told you that it is good.
1 onion chopped
2 Tablespoons freshly grated ginger
2 cloves minced garlic
1 jalapeno, seeded and minced (I used half, the kids were eating this too)
1 Tablespoon olive oil
2 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cardamom
1/2 teaspoon ground coriander
1 (6-ounce) can tomato paste
2 1/2 cups chicken broth
1/2 cup heavy cream
2 bay leaves
1 1/2 pounds boneless, skinless chicken breast cut into small cubes
1/2 teaspoon freshly grated pepper
1 teaspoon salt
1/4 cup butter
cooked Basmati rice (cook according to package directions and set aside)
In a large saute pan coated with olive oil, cook the onions, jalapeno, ginger, and garlic over medium-high heat. Cook for about 5 minutes or until slightly browned.
Add the garam masala, chili powder, cardamom, and coriander. Cook for two more minutes, stirring frequently. This is where your house starts to smell amazing.
Scrape the onion and spice mixture into the bowl of a food processor. Add the tomato paste and chicken broth and process until smooth.
Add the puree back into the saute pan and add the bay leaves and the cream. Let come to a boil and reduce heat and let simmer until it has reduced to about 3 cups. It takes about 5 to 7 minutes. Stir frequently. Pour the mixture into a large bowl and set aside. I clean out the pan and get it ready to cook my chicken.
Dry the chicken well with paper towels and season generously with salt and pepper. Preheat the pan to high. Add the chicken and 1 Tablespoon butter. Cook the chicken until it starts to brown and turns opaque. About 3 to 4 minutes.
Add the sauce back to the pan and cook over medium heat until the chicken is cooked through. Add the remaining butter to the sauce and stir until it is melted and incorporated.
Add some rice to a bowl and spoon the Indian Butter Chicken over top. Squeeze a lime wedge over it and sprinkle with cilantro leaves.