Ingredients
6
6 servings
- •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
- •1.5 pounds skinless, boneless chicken breast, cut into bite-sized chunks
- •2 tablespoons vegetable oil
- •2 tablespoons tandoori masala
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- 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.
- Meanwhile, combine cream, tomato sauce, remaining butter, salt, cayenne pepper, and garam masala in a saucepan over medium-high heat; bring to a simmer. Reduce heat to medium-low, cover, and simmer, stirring occasionally, for 30 minutes. Stir in caramelized onions.
- While the sauce is simmering, toss chicken with vegetable oil until coated. Season with tandoori masala and spread out onto a baking sheet.
- Bake chicken in the preheated oven until no longer pink in the center, about 12 minutes.
- Add cooked chicken to the sauce and simmer for 5 minutes before serving.
Nutritional Facts
Per 6 servings
- Calories: 880
- Carbohydrate: 13g
- Fat: 82g
- Fiber: 3g
- Protein: 26g
- Sugar: 5g
Related Recipes
Easy Indian-Style Chicken
Wendy's Indian Butter Chicken
Easy Butter Chicken
Indian Chicken 65
Easy Butter Chicken
Instant Pot® Indian Chicken Curry
A Good, Easy Garlic Chicken
One Pan South Indian Chicken Semi Gravy
Bombay Chicken and Rice
Instant Pot Butter Chicken
Indian Chicken Curry
