This is a recipe I have perfected over the years and passed onto many others. The sauce is perfect when creamy and not too thick or too thin. Gram and tandoori masala can be found in most supermarkets.

Ingredients                           Serves: 4

125g butter
1 medium brown onion, finely chopped
2 cloves garlic, crushed
400g can tomato puree
600 ml cream
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon gram masala
700g chicken breast, cut into 3cm pieces
2 tablespoons vegetable oil
2 tablespoons tandoori masala

Preparation


Prep: 15 minutes | Cook: 50 minutes

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 caramelizes.

3. Meanwhile melt the remaining butter in a large saucepan over medium-high heat. Add the tomato puree, cream, salt, cayenne pepper, and gram masala. Bring to the boil then reduce heat to medium-low. Cover and simmer for 30 minutes, stirring occasionally. Stir in caramelized 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.