INDIAN CHICKEN

from safeway.com

Beth's notes: The original recipe is called Indian Butter Chicken. However, I only used 1 tablespoon of butter and substituted soy milk for whipping cream. The extra fat was not missed. Michael said this was my best meal so far.

• 1 onion (1/2 lb.), peeled and chopped
• 2 tablespoons minced fresh ginger
• 1 fresh jalapeno (about 1 oz.), rinsed, stemmed, seeded, and chopped
• 1 tablespoon olive oil
• 2 teaspoons garam masala
• 1 can (6 oz.) tomato paste
• 2 cups chicken broth
• 1/2 cup whipping cream
• 1-1/2 lbs. bones, skinned chicken breasts, rinsed and cut into 3/4-inch chunks
• 1/2 teaspoon black pepper
• Salt
• 1/4 cup (1/8 lb.) sweet cream butter
• 6 cups hot cooked Basmati rice
• Lime wedges

Instructions

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 minuted. 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 might splatter). Lower heat and simmer, stirring often, until reduced to 3 cups, about 5 minutes. Pour sauce into a bowl. Rinse and dry pan.
2. In a medium bowl, mix chicken with pepper and sprinkle lightly with salt to taste. 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 center (cut to test), 3 to 4 minutes. Cut remaining 3 tablespoons butter into chunks and stir into sauce until melted.
3. Spoon chicken and sauce onto rice. Add salt to taste. If desired, sprinkle with cilantro and serve. Squeeze lime juice over individual portions.

Makes 5 or 6 servings.