• 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 (you can use less if you want to)
• 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
• Cilantro, coarsely chopped for garnish
• (Rice, prepared)

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, stirring occasionally for 10-12 minutes.
3. Meanwhile melt the remaining butter in a different saucepan over medium 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.
6. Serve over rice, garnish with cilantro, and ENJOY!

*We used boneless chicken thighs instead of chicken breasts – it’s more frugal, and we think the dark meat is much tastier than the white meat.

We found this recipe on this site.