1 cup butter, divided

1 onion, minced

1 tbsp minced garlic

1 (15 ounce) can tomato sauce

3 cups heavy cream

2 tsp salt

1 tsp cayenne pepper

1 tsp garam masala

1 ½ pounds skinless, boneless chicken breast, cut into bite-sized chunks

2 tbsp vegetable oil

2 tbsp tandoori masala


  • Preheat oven to 375 degrees F (190 degrees C).
  • Melt a few tbsp of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion turns brown.
  • Meanwhile, melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, and salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 min., stirring occasionally. Then stir in brown 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 for approx. 12 min. Once done, add the chicken to the sauce and simmer for 5 min. before serving. Serve with hot naan or pita bread!
  • For a twist and nice accompaniment, serve Indian butter chicken with any orasted garam masala (Indian Spice Mix) sprinkled vegetable and mint raita.