- 1 large onion (about 1/2 lb.), peeled and chopped
- 2 tablespoons minced fresh ginger
- 1 fresh jalapeno (about 1 oz.), rinsed, stemmed, seeded, and chopped
- 1 tablespoon Safeway SELECT Verdi Olive Oil
- 2 teaspoons garam masala
- 1 (6 ounce) can tomato paste
- 2 cups chicken broth
- 1/2 cup Lucerne Whipping Cream
- 1 1/2 pounds boned, skinned chicken breasts, rinsed and cut into 3/4-inch chunks
- 1/2 teaspoon black pepper
- Salt
- 1/4 cup Lucerne Sweet Cream Butter
- 6 cups hot cooked Safeway SELECT Basmati Rice
- Chopped fresh cilantro (optional)
- Lime wedges
- In a 5- to 6-quart pan, combine onion, ginger, chili, and oil. Stir often over high heat until onion is lightly browned, 3 to 5 minutes. Stir in garam masala. Scrape mixture into a blender; add tomato paste and chicken broth. Whirl until very smooth. Pour mixture back into pan, add cream, and bring to a gentle boil over high heat (mixture might splatter). Lower heat and simmer, stirring often, until reduced to 3 cups, about 5 minutes. Pour sauce into a bowl. Rinse and dry pan.
- In a medium bowl, mix chicken with pepper and sprinkle lightly with salt to taste. 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 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. Add salt to taste. If desired, sprinkle with cilantro and serve. Squeeze lime juice over individual portions.