Easy Indian Butter Chicken

Ingredients

• Butter

  Unsalted

  1 cup or 227g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  1 tbsp or 9g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

• Heavy whipping cream

  Fluid

  3 cup, fluid or 714g

• Salt

  Table

  2 tsp or 12g

• Cayenne pepper

  Spices, red or cayenne

  1 tsp or 2g

• Pepper

  Spices, black

  1 tsp or 2g

• Garam Masala

  1 Tsp or 100g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 breast fillet or 236g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Tandoori Masala Seasoning

  Frontier

  3 tsp or 15g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

Directions

1. Preheat oven to 375 degrees F.
2. Prepare rice as per package directions.
3. 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.
4. 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.
5. 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.
6. 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.
7. Serve with rice.

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