Indian Butter Chicken with Basmati Rice

A few years ago I had not even heard of Indian Butter Chicken. Was I living on some other planet? It kind of seems that must have been the case. I had this dish for the very first time, our last night living in college town. My aunt and uncle made it for us and after a week of packing and cleaning with a 2 month old baby, I thought that it was the best thing I had ever eaten.

The next morning we headed out to Albuquerque, our home for the past 4 years. Eric was done with his Master's degree and we were ready to move on to a job and a real life. I love our life here in Albuquerque. I am so grateful we are employed, and have been consistently since leaving college town, but I remember that last night and this meal so well because there were so many emotions going on. I was sad to leave my comfort zone and sad to leave family members I love behind. Add to that a mix of post-pregnancy hormones and you've really got something going on.

I have often made Indian Butter Chicken since that night. It's still a favorite of ours, proving that it wasn't my sleep-deprived-stressed-out-post-pregnancy perception about this dish being one of the best things I'd eaten. I've never had authentic Indian restaurant Butter Chicken so I can't compare it to that, but I do know I love this recipe. I love the people who taught it to me and I miss them all the time.

Indian Butter Chicken with Basmati Rice
adapted from Sunset

• 1 onion (1/2 lb.), peeled and chopped
• 2 tablespoons fresh ginger, finely chopped
• 2 cloves garlic, minced
• 1 fresh jalapeño, seeded, and chopped
• 1 tablespoon olive or canola oil
• 2 teaspoons garam masala
• 1 teaspoon chili powder
  
• 1 teaspoon cardamom
• 1/2 teaspoon coriander
• 1 can (6 oz.) tomato paste
• 2 1/2 cups chicken broth
• 1/2 cup half and half or heavy cream
• 1/4 teaspoon crushed bay leaves
  
• 1 1/2 pounds boneless, skinless chicken breasts, cut into 3/4-inch chunks
• 1/2 teaspoon coarse-ground black pepper
• 1 teaspoon salt
• 1/4 cup (1/8 lb.) butter
• 2 cups basmati rice, uncooked
  
• Lime wedges
• Fresh cilantro, chopped

Cook rice according to package instructions.

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 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 the center (cut to test), 3 to 4 minutes. Cut remaining 3 tablespoons butter into chunks and stir into sauce until melted.

Spoon chicken and sauce onto rice. Squeeze lime juice over portions and garnish with cilantro.