Step 1

Cook rice according to package instructions.

Step 2

In a large cast iron pan, add 1 tablespoon of oil and eat over medium heat.

Step 3

Add the onion and sauce for 5 minutes. Then, add the garlic, ginger, and fresh jalapeño and sauce for another 5 minutes.

Step 4

Stir in the garam masala, chili powder, cardamom, and coriander. Saute for an additional 2 minutes.

Step 5

Scrape mixture into a blender or food processor; add tomato paste and chicken broth. Blend until very smooth. Set aside.

Step 6

Pat the chicken dry. Mix chicken with salt and pepper. Set pan over high heat (I usually use the same pan; add 1 tablespoon butter and the chicken.

Step 7

Stir until chicken is no longer pink on the surface, about 3 minutes. Depending on the size of your pan, it may be best to cook the chicken in batches so that it does not over crowd. If using this method, transfer the cooked chicken to a plate or bowl before working on the next batch.

Step 8

Add the sauce from the blender to the pan with all of the cooked chicken and the half and half or heavy cream.

Step 9

Simmer over medium low heat, stirring often, until chicken is tender and no longer pink in the center (cut to test), about 15 minutes minutes. Cut remaining 3 tablespoons butter into chunks and stir into sauce until melted.

Step 10

Spoon chicken and sauce onto rice. Squeeze lime juice over portions and garnish with cilantro. Serve with naan alongside.