INGREDIENTS:
1 cup butter, divided
1 onion, minced
1 tablespoon minced garlic
1 (15 ounce) can tomato sauce
3 cups heavy cream (or half and half)
1 teaspoon salt
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1 teaspoon cayenne pepper
1 teaspoon garam masala
1 1/2 pounds skinless, boneless chicken
breast, cut into bite-sized chunks
2 tablespoons vegetable oil
2 tablespoons tandoori masala (see recipe below)
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DIRECTIONS:
| 1. | Preheat oven to 375 degrees F (190 degrees C). |
| 2. | Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes. |
| 3. | Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions. |
| 4. | While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet. |
| 5. | Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving. Tandoori Masala (this makes more than needed for this recipe)
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