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Categories:
yellow onion fresh ginger garlic olive oil Garam Masala chili powder cardamom Coriander tomato paste chicken broth chicken breasts black pepper salt butter
Viewed: 8 - Published at: 4 years agoIngredients
- 1 medium yellow onion, peeled and diced
- 1 tablespoon fresh ginger, finely chopped
- 2 garlic cloves, finely minced
- 1 jalapeno, seeded, and finely chopped
- 1 tablespoon olive oil or 1 tablespoon canola oil
- 2 teaspoons garam masala
- 1 teaspoon chili powder
- 1 teaspoon cardamom
- 1/2 teaspoon coriander
- 1 (6 ounce) can tomato paste
- 2 cups chicken broth
- 1/2 cup half-and-half or 1/2 cup fat-free half-and-half
- 1 1/2 lbs boneless skinless chicken breasts (about 2-3)
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 3 tablespoons butter
Method
- 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.
- 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.
- Cut remaining 3 tablespoons butter into chunks and stir into the sauce until melted.
- Serve the chicken and sauce over hot jasmine or basmati rice. Garnish with fresh, chopped cilantro, if desired. Also, serve with Naan or Roti Paratha for dipping.
