I found this recipe online(cheapcooking.com), but it needs to be adapted for IBS, if anyone can, too much butter & too much Half & Half! totally unsafe the way it is (any ideas?):
Indian butter chicken
1 onion, chopped
2 Tbs minced fresh ginger (or that jarred stuff that I love!)
1 Tbs oil
2 Tsp garam masala (or see note below)
1 6 oz can tomato paste
2 cups chicken broth
1/2 cup half and half
1 1/2 pounds boneless, skinless chicken breasts, cut into 3/4" chunks
1/2 tsp pepper
salt to taste
1/4 cup butter
steamed rice
In a large saucepan, heat the oil and cook the onion and ginger, stirring often until the onion is lightly browned. Stir in the garam masala*, then put it all in a blender, add the tomato paste and chicken broth, and whir until smooth.
Put back into the pan, add the half and half, and simmer, stirring often, about 5 minutes until reduced to about 3 cups. Pour sauce into a bowl and set aside. Rinse the pan and reuse for the chicken.
Heat 1 Tbs of the butter over medium-high heat and add the chicken, cooking a few minutes until the outside is no longer pink, 2-3 minutes. Pour the sauce back in and bring to a simmer. Cook for another 4-5 minutes, until the chicken is no longer pink inside. (Take a piece out and cut in half to make sure.) Cut the remaining 3 Tbs of butter into chunks and stir in until melted. Serve over steamed rice. If you like, sprinkle with fresh chopped cilantro and a squeeze of lime.
* If you can't find garam masala in the grocery, you can use this as a substitute, which I did the first time. A few weeks ago during a spice sale at the grocery store, I saw a mix of garam masala and bought it. We also have a local Indian grocery store and I mean to go back there soon. Last time I bought some cardommon for pfefferneuse cookies, some bulk sesame seeds, and a few other things.
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp cinnamon
1/4 tsp cayenne pepper
1/4 tsp crumbled bay leaves
1/8 tsp ground cloves
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Judy
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Re: Indian butter chicken
