Ingredients
Equipment
Method
- Melt a few tablespoons of butter/ghee in a frying pan over medium heat.
- Stir in onions and garlic and cook slowly until the onion caramelizes to a dark brown. It should take about 15 minutes.
- At the same time, melt the rest of the butter/ghee in a pot over medium high heat.
- When the butter/ghee has melted, add the tomato, heavy cream, salt, cayenne pepper, and garam masala.
- Bring the sauce to a simmer, then reduce heat to low-medium. Cover and simmer for 30 minutes, stirring occasionally.
- When the onions have caramelized, stir them into the sauce.
- While the sauce is simmering, toss the cubed chicken breast pieces with vegetable oil until coated. Then season them with tandoori masala.
- Spread the chicken out onto a baking sheet and bake at 180°c (350°f) for 10 minutes.
- Add the chicken to the sauce and simmer for 15 minutes before serving.
Notes
*If you don't have an oven, you can use a frying pan. Cooked the cubed chicken until they are no longer pink in the middle.
**Don't let the Tandoori Masala Spice scare you off. It's fairly easy to get. You can find it on Amazon here.