1 cup butter
1 onion, minced
1 tablespoon minced garlic
1 15-oz can tomato sauce
3 cups heavy cream
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon garam masala
1-1/2 lbs. boneless, skinless chicken breast, cut into 1” chunks
2 tablespoons vegetable oil
2 tablespoons tandoori masala

Preheat oven to 375, then melt a few tablespoons of butter in a skillet over medium heat.

Stir in onion and garlic and cook slowly until onion caramelizes, about 15 minutes.

Melt remaining butter in a saucepan over medium-high along with tomato sauce, heavy cream, salt, cayenne, and garam masala.

Bring to a simmer, then reduce heat to medium-low. Cover and simmer for 30 minutes, stirring occasionally, then add caramelized onions.

While the sauce is simmering, toss chicken breast in vegetable oil until coated, then season with tandoori masala and spread on a baking sheet.

Bake in preheated oven about 12 minutes, then add chicken to sauce and simmer for another 5. Serve over rice. After enjoying this butter chicken recipe, and are in need of some dark meat, try the chicken thigh recipes !