Indian Butter Chicken with Rice

Here is the Indian recipe that I made when you all came for the race.  I have made some changes to the recipe and will note what was changed.

1 onion (1/2 lb.) peeled and chopped
2 Tbs. fresh ginger, finely chopped
2 cloves garlic minced
1 fresh jalapeno, seeded and chopped
1 Tbs. olive or canola oil
2 tsp. Garam Masala
1 tsp. chili powder
1 tsp. cardamom
1/2 tsp. coriander
1 can (6 oz,) tomato paste
2 1/2 C. chicken broth *I use low sodium chicken broth
1/2 C. half and half or heavy cream * I use canned coconut milk
1/4 tsp. crushed bay leaves
1 1/2 pounds boneless, skinless chicken breasts, cut into 3/4-inch chunks
1/2 tsp. coarse-ground black pepper
1 tsp. salt
1/4 C butter *I use 2 Tbs. coconut oil
lime wedges
fresh cilantro, chopped

Cook rice according to package instructions. *you can use any type of rice you like although the recipe calls for Basmati Rice.  I use Jasmine.

In a large saute pan, combine onion, ginger, chili, and oil.  Stir often over medium-high heat until onion is lightly browned, about 5 minutes.  Stir in garlic, garam masala, chili powder, cardamom, and coriander.  Saute for an additional 2 minutes.

Scrape mixture into a blender or food processor; add tomato paste and chicken broth.  Whirl until very smooth.  Pour mixture back into pan, add half and half or cream and crushed bay leaves, 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 5-7 minutes.  Pour sauce into a bowl. Rinse and dry pan.

Pat the chicken dry.  Mix chicken with salt and pepper.  Set pan over high heat; add 1 Tbs. 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 Tbs. butter into chunks and stir into sauce until melted.

Spoon chicken and sauce onto rice.  Squeeze line juice over portions and garnish with cilantro. *I also serve this with Indian flat bread sometimes.