I cooked this once for a certain group of friends. They’re my friends who were quite adventurous and would eat anything that you put on the table. They liked the dish, but they wanted it to be spicier; something that I am not a fan of. I gave them a copy of the recipe so they can tweak it on their own. I had a problem with the thickness of the sauce at first, but I adjusted a few of the ingredients until I was able to come up with the consistency I prefer.
It tastes best when you love the texture of the sauce on your tongue. You will enjoy it more that way.
Ingredients
1 cup Kerrygold butter, divided
1 onion, minced
1 tablespoon minced garlic
1 (15 ounce) can Hunt’s tomato sauce
3 cups Borden heavy cream
2 teaspoons Morton salt
1 teaspoon cayenne pepper
1 teaspoon garam masala (see note below)
1 1/2 pounds Tyson skinless, boneless chicken breast, cut into bite-sized chunks
2 tablespoons Wesson vegetable oil
2 tablespoons tandoori masala (see note below)
Instructions
Preheat oven to 375 degrees F (190 degrees C).
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.
Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy 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 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. Once done, add the chicken to the sauce and simmer for 5 minutes before serving.
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Quick Tip: Garam and tandoori masala can be found in the ethnic aisle of your grocery store.
Thanks again to Chef De Home for this amazing photo.