Ingredients
125g butter
1 medium brown onion, finely chopped
2 cloves garlic, crushed
400g can tomato puree
600ml cream
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon garam masala
700g chicken breast, cut into 3cm pieces
2 tablespoons vegetable oil
2 tablespoons tandoori masala
Preparation method
1. Preheat oven to 180C.
2. Melt a 1/4 of the butter in a large frying pan over medium heat. Cook onion and garlic, stirring for 15 minutes or until the onion caramelises.
3. Meanwhile melt the remaining butter in a large saucepan over medium-high heat. Add the tomato puree, cream, salt, cayenne pepper, and garam masala. Bring to the boil then reduce heat to medium-low. Cover and simmer for 30 minutes, stirring occasionally. Stir in caramelised onions.
4. While the sauce is simmering, toss chicken with oil until coated, then season with tandoori masala and spread out on a baking tray.
5. Bake chicken for 15 minutes or until just cooked through. Add chicken to the sauce and simmer for 10 minutes before serving.
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