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

  Badia

  1 tsp or 24g

• 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 the oven to 375°F.
2. Cook the rice according to package instructions.
3. In a skillet, melt a few tablespoons of butter over medium heat. Add the chopped onion and garlic, cooking slowly until the onion caramelizes to a dark brown, about 15 minutes.
4. In a saucepan, melt the remaining butter over medium-high heat. Add the canned tomatoes, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce the heat to medium-low, cover, and simmer for 30 minutes, stirring occasionally. Stir in the caramelized onions.
5. While the sauce is simmering, toss the cubed chicken breast with vegetable oil until coated. Season with tandoori masala and spread out onto a baking sheet.
6. Bake the chicken in the 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 the butter chicken with the prepared rice.