Easy Indian Butter Chicken

Anything with butter in the title gets me to try it. My friend Ginger sent me this recipe as a favorite of her family, and it was definitely tasty. We will have to make it again sometime in our house. I did have a little difficulty finding garam masala and tandoori masala, until some wonderful local people reminded me there's an Indian market literally right by my house. Like, 5 minute walk, right by my house. Headed in there, told the man what I needed and he was super helpful. 

• 1 cup butter, divided
• 1 white onion, minced
• 1 Tbsp minced garlic
• 1 (15 oz) can tomato sauce
• 3 cup heavy cream
• 2 tsp salt
• 1 tsp cayenne pepper
• 1 tsp garam masala
• 1 1/2 lb skinless, boneless chicken breast, cut into bite-sized pieces
• 2 Tbsp vegetable oil
• 2 Tbsp tandoori masala
• rice for serving

Preheat oven to 375 degrees. 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 tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low. Cover and summer 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 on a baking sheet. Bake chicken until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and summer for 5 minutes before serving.

Serves 6

Prep Time: 15 minutes
Total Time: 1 hour

Recipe from www.allrecipes.com