Indian Butter Chicken
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Ingredients
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 * 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

Instructions
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 #. 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.

Serves: Original recipe yields 6 servings

Notes
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