A flavorful and creamy Indian-inspired chicken dish served over fragrant basmati rice.
Chop the onion and ginger finely.
Use a sharp knife to ensure even chopping, which helps in uniform cooking.
In a large pan, heat a tablespoon of butter and sauté the onion and ginger until golden brown.
Stir constantly to prevent burning and ensure even cooking.
Add the garam masala and tomato paste to the pan, stirring to combine.
Cooking the spices briefly enhances their flavor.
Pour in the chicken broth and simmer for 5 minutes.
Simmering allows the flavors to meld together.
Blend the sauce until smooth and return it to the pan.
Be cautious when blending hot liquids; allow it to cool slightly first.
Cut the chicken into bite-sized pieces and season with salt and pepper.
Cutting the chicken evenly ensures consistent cooking.
In the same pan, cook the chicken until no longer pink on the outside.
Avoid overcrowding the pan to ensure proper browning.
Add the sauce back to the pan with the chicken and simmer until the chicken is cooked through.
Stir occasionally to prevent sticking and ensure even cooking.
Cook the basmati rice according to package instructions.
Rinse the rice before cooking to remove excess starch.
Serve the chicken and sauce over the rice, garnished with lime wedges and cilantro.
Serve immediately for the best flavor and texture.
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