Indian Butter Chicken

Oh my goodness, this recipe is so good!! I've mentioned my love for butter chicken at Indian restaurants before and now being able to make it at home makes me so happy! This really is a great at-home version. My whole family really loved it too and I have kids ranging in age from 3 to 16 - so don't be afraid of the spice level - it's actually quite mild. The sauce is smooth, creamy, and has such a great mixture of Indian spices. And it's not hard to make! If you make the rice ahead it's certainly a 30 minute meal. I served it over jasmine rice this time with naan on the side. It was a great weeknight meal. Thanks to Mel's Kitchen Cafe for another great Indian recipe.

Indian Butter Chicken

2 tablespoons oil (I used avocado oil, but olive or canola works too)
1 medium yellow onion, chopped
1 jalapeno, seeded and finely chopped
1 tablespoon grated fresh ginger
2 cloves garlic, minced
2 teaspoons garam masala
1 teaspoon chili powder
1 teaspoon cardamon
1/2 teaspoon coriander
1/2 teaspoon black pepper
1, 14.5 oz can chicken broth
1, 6 oz can tomato paste
1/2 cup cream
5 boneless, skinless, chicken breasts, cut into 1 inch cubes
1 teaspoon kosher salt
3 tablespoons butter
hot cooked rice for serving

Heat oil in a large deep skillet. Add onion and jalapeno and saute over medium high heat until the onion is translucent, about 4 minutes. Stir in ginger and garlic and saute another minute. Add in garam masala, chili powder, cardamon, and black pepper. Stir around for about a minute just to cook those spices a little. Remove from heat.

In a blender combine chicken broth and tomato paste and blend until smooth. Pour this mixture into the skillet and put back on the heat. Add cream and bring to a simmer. Add chicken pieces and salt and bring to a boil, turn down heat, and simmer for 15 minutes, until the chicken is cooked through and the sauce has slightly thickened - stirring frequently.

Cut the 3 tablespoons of butter into chunks and stir into the sauce until melted. Serve immediately over rice.