Indian Butter Chicken

Ingredients

• 6 cups rice white hot cooked
• 0.1 lb butter 
• 2 cups fat-skimmed chicken broth 
• 2 tablespoons ginger fresh chopped
• 2 teaspoons garam masala (see notes)
• 0.5 teaspoon coarse-ground pepper black
• 1 oz jalapeño chili fresh stemmed rinsed seeded chopped
• 6 servings lime wedges 
• 0.5 lb onion peeled chopped
• 1 tablespoon salad oil 
• 6 servings salt 
• 6 oz tomato paste canned
• 0.5 cup whipping cream 
• 1.5 pounds boned rinsed cut into 3/4-inch chunks

Equipment

• bowl
• frying pan
• blender

Directions

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.
2. 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.
3. Pour sauce into a bowl. Rinse and dry pan.
4. 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.
5. 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.
6. Cut remaining 3 tablespoons butter into chunks and stir into sauce until melted.
7. Spoon chicken and sauce onto rice.
8. Add salt to taste. Squeeze lime juice over portions.