Easy Indian Butter Chicken
(from mchelelau’s recipe box)
Source: http://www.foodnetwork.com/recipes/paula-deen/country-oxtails-recipe.html
Prep time: 15 minutes
Cook time: 45 minutes
Serves 4 people
Categories: Chicken, Main Entree
Ingredients
- 1/4 cup butter, divided
- 1 onion, minced
- 1 tablespoon minced garlic
- 1 (15 ounce) can tomato sauce
- 1 can evaporated milk
- 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
Directions
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Preheat oven to 375 degrees F (190 degrees C).
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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.
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Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, evaporated milk, 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.
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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.
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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.