We eat a lot of chicken in the house. Thighs, drumsticks, back legs, wings, whole chicken……Besides it’s easy and versatile to make, it’s also the only food Ethan won’t throw a drama over the dinner table most of the time. And so I have to keep up with varieties in terms of cooking it.
I found this recipe the other day. This is such an easy dish to make. Flavorful and beautiful.
When I put this dish on table, I said to my husband, “You know, this is Indian.” He replied, “Of course, I know.” I was a little surprised about his being knowledgeable to food considering he usually doesn’t know or remember what he eats. Then I realized his parents were born in India. He’s figuratively an Indian. Now, I figure out why Ethan ate so much that evening.
Ingredients (serves 4):1 onion, chopped 2 tablespoons freshly grated ginger 2 garlic cloves, minced 1 jalapeno, seeded and minced 1 tablespoon olive oil 2 teaspoon garam masala 1 teaspoon chili powder 1 teaspoon ground cardamom 1/3 teaspoon ground coriander 1/2 cup tomato paste 2 1/2 cups low sodium chicken broth 1/2 cup heavy cream 2 bay leaves 1 1/2 pounds boneless, skinless chicken breast or thigh, cut into small cubes 1/2 teaspoon freshly grated pepper 1 teaspoon salt 1/4 cup unsalted butter 2 to 3 lime wedges A handful of cilantro, chopped
In a large saute pan coated with olive oil, cook the onions, jalapeno, ginger, and garlic over medium-high heat. Cook for about 5 minutes or until slightly browned.
Add the garam masala, chili powder, cardamom, and coriander. Cook for two more minutes, stirring frequently.
Scrape the onion and spice mixture into the bowl of a food processor. Add the tomato paste and chicken broth and process until smooth.
Add the puree back into the saute pan and add the bay leaves and heavy cream. Let come to a boil and reduce heat and let simmer until it has reduced to about 3 cups. It takes about 5 to 7 minutes. Stir frequently. Pour the mixture into a large bowl and set aside.
Dry the chicken well with paper towels and season generously with salt and pepper. Preheat a clean pan to high. Add the chicken and 1 tablespoon butter. Cook the chicken until it starts to brown and turns opaque. About 3 to 4 minutes.
Add the sauce back to the pan and cook over medium heat until the chicken is cooked through. Add the remaining butter to the sauce and stir until it is melted and incorporated.
Squeeze lime juice over and sprinkle with cilantro. Serve with basmati rice.