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onion gingerroot jalapeno pepper salad oil Garam Masala tomato paste chicken broth whipping cream chicken breasts black pepper salt butter Basmati rice lime wedge cilantro
Viewed: 39 - Published at: 8 years agoIngredients
- 1 onion, peeled and chopped (1/2 lb.)
- 2 tablespoons gingerroot, chopped fresh
- 1 fresh jalapeno pepper, rinsed, stemmed, seeded, and chopped (about 1 oz.)
- 1 tablespoon salad oil
- 2 teaspoons garam masala
- 1 (6 ounce) can tomato paste
- 2 cups chicken broth, fat-skimmed
- 1/2 cup whipping cream
- 1 1/2 lbs chicken breasts, boned, skinned, rinsed and cut into 3/4-inch chunks
- 1/2 teaspoon black pepper, coarse-ground
- salt
- 1/4 cup butter (1/8 lb.)
- 6 cups basmati rice, hot cooked
- lime wedge
- cilantro, chopped
Method
- 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.
