Indian Butter Chicken

I first learned about butter chicken through work potlucks at my previous employer. So delicious! Many thanks to the ladies there who educated me about so many different ethnic cuisines.

1 cup butter, divided
1 onion, minced
1 tbsp minced garlic
1 can tomato paste
3 cups cream (I used 2 cups cream and 1 cup milk)
2 tsp salt
1 tsp cayenne pepper
1 tsp garam masala

3-4 boneless skinless chicken breasts, cut into bite-sized chunks
2 tbsp vegetable oil
2 tbsp tandoori masala

Preheat oven to 375 degrees F.

Melt a few tablespoons of butter in a skilled over medium heat. Stir 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, 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 the 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 (this step can also be done ahead of time).

Once done, add the chicken to the sauce and simmer for 5 minutes before serving. Serve over rice.