Butter Chicken - Modified
Ingredients
- 2 tbsp butter
- 2 tbsp olive oil
- 1 onion (minced)
- 1 tbsp minced garlic
- 1 (15 oz) can tomato sauce
- 1 cup homo milk
- 2 cup light coconut milk
- 2 tsp salt
- 1 tsp cayenne pepper
- 1 tsp Garam masala
- 1 1/2 pound skinless chicken breast
- 2 tbsp vegetable oil
- 2 tbsp tandoori masala
Directions
Preheat oven to 375 degrees F
Melt 1 tbsp olive oil and 1 tbsp butter in a sauce pan over medium heat. Stir in garlic and onion, cool slowly until the onion caramelizes to a dark brown (about 15 minutes)
In another sauce pan melt 1 tbsp butter and 1 tbsp olive of over medium high heat and add the tomato sauce, coconut milk, homo milk, salt cayenne pepper, and Garam masala.
Bring to a skimmer, then reduce heat to medium-low; cover, and simmer for 30 minutes stirring occasionally. Then stir in caramelized onions.
While sauce is simmer, 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 over until no longer pink in the centre (about 12 minutes). Once done, add chicken to the sauce and simmer for 5 minutes before serving.
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