1/4 cup butter
1 onion, finely chopped
1 TBS garlic, minced
1, 15 oz can tomato sauce
1 can evaporated milk
2 tsp salt
1 tsp cayenne pepper
1 1/2 tsp garam masala (can be found at World Market)
2-4 chicken breasts, trimmed and cut into bit-sized pieces
2 TBS vegetable oil
2 TBS tandoori masala (also found at World Market)

Preheat oven to 375 degrees. In a large and deep skillet melt the butter. Add the onions and the garlic. Cook slowly until the onions are caramelized. Slowly add the tomato sauce,  milk, salt, cayenne, and garam masala. Bring to a simmer, then reduce heat to very low, cover and simmer for about 15 minutes, stirring occasionally.
Meanwhile toss the chicken with the oil and the tandoori masala. (I do this in a large zip lock bag.) Spread on a large baking sheet and bake for about 15 minutes or until the chicken is cooked through.
Add the chicken (and juices!) to the sauce and simmer for about 5 more minutes. Serve over rice and with naan.


3 thoughts on “Easy Indian Butter Chicken

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