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- Preheat oven to 375 degrees. In a skillet melt a few tablespoons of butter over medium heat. Stir in garlic and onion and cook slowly about 15
minutes until the onion caramelizes to a dark brown. - In a saucepan, over medium-high melt the remaining butter heat along with the heavy cream, tomato sauce, cayenne pepper, salt, and garam
masala. Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions. - In the meantime toss the cubed chicken breast with vegetable oil until coated, and season with tandoori masala.
- On a preheated oven bake chicken for 12 minutes until no longer pink in the center. Now, add the chicken to the sauce and simmer for 5 more
minutes. - Garnish with cilantro and serve with naan or rice.
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