This is an easy "Indian" dinner. I certainly tastes Indian, but I don't know if it's authentic in anyway. But tasty it is...and easy. I think you could get away without whirling everything in the processor if you don't have one. When making your rice, throw a chunk of ginger and some cardamom if you have it...Mmmmm!
Indian Butter Chicken
From Safeway Select Magazine (yep, from the check out at Safeway)
1 onion, peeled/chopped
2 TB fresh ginger, minced
1 jalapeno, chopped
1 TB olive oil
2 tsp garam masala
1 6oz can tomato paste
2 cups chicken broth
½ cup whipping cream
1 ½ lb chicken, boneless/skinless breast cut in ¾ inch pieces
2 TB unsalted butter
In a large pan, combine onion, ginger, jalapeno and oil. Stir often over high heat until onion is lightly browned, 3-5 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 (will splatter). Lower heat and simmer, stirring often, until reduced to 3 cups, about 5 minutes. Pour sauce into a bowl Rinse and dry pan.
Season chicken with salt & pepper. Set pan over high heat; add 1 TB butter and chicken. Stir until chicken is no longer pink on the surface, 2-3 minutes. Add the sauce and simmer over medium heat, stirring often, until chicken is no longer pink in center, 3-4 minutes. Cut remaining butter into chunks and stir into sauce until melted.
Spoon chicken and sauce into rice. Add salt to taste. Sprinkle with cilantro and serve.