Prep Time::15 mins
Cook Time::45 mins
Total Time:: 1 hr
Servings::6
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 ½ pounds skinless, boneless chicken breast, cut into bite-sized chunks
2 tablespoons vegetable oil
2 tablespoons tandoori masala
Directions
Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
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Melt 2 tablespoons 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.
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Meanwhile, combine cream, tomato sauce, remaining butter, salt, cayenne pepper, and garam masala in a saucepan over medium-high heat; bring to a simmer.
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Reduce heat to medium-low, cover, and simmer, stirring occasionally, for 30 minutes. Stir in caramelized onions.
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While the sauce is simmering, toss chicken with vegetable oil until coated. Season with tandoori masala and spread out onto a baking sheet.
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Bake chicken in the preheated oven until no longer pink in the center, about 12 minutes.
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Add cooked chicken to the sauce and simmer for 5 minutes before serving.
Dotdash Meredith Food Studios