Ingredients

The following ingredients have 6 Servings
  • 1/2 onion (chopped)
  • 1 Tbsp minced ginger
  • 2 cloves garlic (minced)
  • 1 jalapeno pepper (seeded and chopped)
  • 1 Tbsp olive oil
  • 2 tsp garam masala
  • 1 tsp chili powder (if extra heat is desired)
  • 1 6boz. tomato paste
  • 2 cups chicken broth
  • 1/2 cups half and half
  • 3 chicken breast (boneless, skinless, cut into pieces)
  • 1/2 tsp pepper
  • 1 tsp salt
  • 1/4 cup butter
  • lime
  • cilantro (chopped)

Instruction

  • In a large pan saute onion, ginger and jalapeno pepper in oil.
  • Stir until onion is lightly browned about 5 minutes. Add in garlic, garam masala and chili powder (if desired). Saute for 2-3 minutes.
  • Put mixture into blender. Add in tomato paste and chicken broth and pulse until smooth.
  • Put mixture back in pan and add in half and half. Bring to a boil and simmer for 5-10 minutes.
  • In another pan heat 1 Tbsp butter over high heat and add in chicken that has been salted and peppered.
  • Cook until chicken is no longer pink.
  • Add in sauce and stir. Cook for 3-4 more minutes.
  • Add in 3 Tbsp butter and stir until melted.
  • Serve over rice. Squeeze lime juice over mixture and garnish with chopped cilantro.