Indian Butter Chicken

OMG, this was so good. First, I made it. And it was really easy! It probably could use a little extra salt, but eh. Definitely having again.

The NI comes out to 12 points, but the WeWa Recipe Builder says 11.

Update: Garam Masala is in the spice aisle of the grocery store with the other spices (I use McCormick). If you can't find garam masala, use these seasonings: 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, 1/4 teaspoon ground cinnamon, 1/4 teaspoon cayenne, 1/4 teaspoon cracked dried bay leaves, and 1/8 teaspoon ground cloves

Indian Butter Chicken

1 onion (1/2 lb.), peeled and chopped
2 tablespoons chopped fresh ginger
1 fresh jalapeño chili (about 1 oz.), rinsed, stemmed, seeded, and chopped (Update: I seeded half of the jalapeno, the other half, I left with the seeds in)
Update: Add 5 cloves of chopped garlic
1 tablespoon salad oil
2 teaspoons garam masala
1 can (6 oz.) tomato paste
2 cups fat-skimmed chicken broth
1/2 cup whipping cream
1 1/2 pounds boned, skinned chicken breasts, rinsed and cut into 3/4-inch chunks
1/2 teaspoon coarse-ground black pepper
Salt (Update: use 1/2 tsp)
1/4 cup (1/8 lb.) butter or margarine
6 cups hot cooked white basmati rice
Lime wedges

1. 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.

2. Mix chicken with pepper and sprinkle lightly with salt. Set pan over high heat; add 1 tablespoon butter (update: use PAM) 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 (Update: use the 4 TBSP) into chunks and stir into sauce until melted.

3. Spoon chicken and sauce onto rice. Add salt to taste. Squeeze lime juice over portions.

Yield: Makes 5 or 6 servings
CALORIES 529 (32% from fat); FAT 19g (sat 9.5g); PROTEIN 37g; CHOLESTEROL 109mg; SODIUM 439mg; FIBER 2.4g; CARBOHYDRATE 57g

Sunset, MARCH 2001