| 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.
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