Indian Butter Chicken with Basmati Rice

When I lived in Utah my whole family used to meet up at The Taste Of Punjab restaurant in Sandy for special occasions or just a night out together. It was just a little strip mall restaurant that didn't look like anything special but let me tell you, looks can deceive! The Taste of Punjab has a wonderful menu and doesn't cost you a fortune to enjoy good Indian food. I especially love their Butter Chicken and Naan (soft and chewy pita like bread fresh out of the oven). Just typing this makes my mouth water:) Last weekend I made this dish for the first time for my family with freshly baked Naan (recipe here) and we LOVED it! I still miss family dinners at' The Taste of Punjab' in Utah, but I am happy to have found this great recipe I can make here in Tennessee. Mmmmm...
FYI: I found the best prices for the spices such as the Garam Masala at World Market. And I used half and half with great results. And if you want another great recipe to use cardamom in try 'My Favorite Granola'--it is the best:)

Menu Monday is back:)

Indian Butter Chicken with Basmati Rice
submitted by Melanie
adapted from Sunset via Goodlife Eats

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.