I heart Indian food! I love finding new Indian recipes. The flavors just combine so well together. And I love making things that you just don’t see everyday, it makes dinner so exciting to me 🙂
1 yellow onion, diced
1 tablespoon fresh ginger, finely chopped
2 cloves garlic, finely minced
1 tablespoon olive oil
2 teaspoons garam masala
1 teaspoon chili powder
1 teaspoon cardamom
1/2 teaspoon coriander
1 can (6 oz.) tomato paste
2 cups chicken broth
1/2 cup half-and-half
2-3 boneless, skinless chicken breasts, cut into 3/4-inch chunks
1/2 teaspoon black pepper
1 teaspoon salt
3 tablespoons butter
Jasmine or Basmati rice to serve with
Chopped fresh cilantro for extra garnish
In a large skillet, heat the oil over medium heat until hot. Add the onion and ginger. Stir often while cooking until the onion is translucent, about 4-5 minutes. Stir in garlic, garam masala, chili powder, cardamom, and coriander. Cook stirring, constantly for another minute.
Scrape the mixture into a blender or food processor and add tomato paste and chicken broth. Blend until the mixture is smooth. Pour the sauce back into the skillet and add the half and half. Bring the mixture to a simmer over medium heat and add the chicken pieces and the salt and pepper. Stir. Keep the sauce at a simmer, stirring occasionally, and cook for 10-15 minutes, until the chicken is cooked through and the sauce has slightly thickened.
Cut remaining 3 tablespoons butter into chunks and stir into the sauce until melted. Serve the chicken and sauce over hot rice. Garnish with fresh, chopped cilantro, if desired.