Chicken Tikka Masala and it's easier. I made this along with some homemade Naan which was out of this world good (recipe also coming soon). You won't be disappointed. Give it a try!
Indian Butter Chicken
1 medium onion, peeled and diced
1 T. fresh ginger, finely chopped
2 cloves garlic, finely minced
1 jalapeno, seeded and finely chopped
1 T. olive oil
2 tsp. garam masala
1 tsp. chili powder
1 tsp. cardamom
1/2 tsp. ground coriander
1 6-oz. can tomato paste
2 c. chicken broth
1/2 c. fat free half-and-half or 2% or whole milk (or cream!)
1 1/2 lbs. boneless, skinless, chicken breasts, cut into 3/4" chunks
1/2 tsp. black pepper
1 tsp. salt
3 T. butter
1/3 c. chopped fresh cilantro
In a large 12-inch skillet, heat the oil over medium high heat. When hot, add the onion, ginger, and jalapeno. Stir often and cook until the onion is translucent, about 4-5 minutes. Stir in the 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 the tomato paste and chicken broth. Blend until the mixture is smooth. Pour the mixture back into the skillet and add the half-and-half. Bring the mixture to a simmer over medium heat and stir in the chicken pieces and salt and pepper. 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 butter into chunks and stir into sauce until melted. Serve the chicken and sauce over hot rice. Top with cilantro.
Source: Mel's Kitchen Cafe