| Prep time: | 15 Min |
| Cook time: | 45 Min |
| Ready in: | 1 Hr |
| SERVINGS: |
| Original yield: 4 servings |
INGREDIENTS
* 1 cup butter, divided
* 1 onion, minced
* 1 tablespoon minced garlic
* 1 (15 ounce) can tomato sauce
* 3 cups heavy cream
* 2 teaspoons salt
* 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
DIRECTIONS
* Preheat oven to 375 degrees F (190 degrees C).
* 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.
* 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.
* 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.
* 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.
