About this recipe: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. The level of salt and spices can be suited to your taste.
225g butter, divided
1 onion, minced
1 tablespoon minced garlic
700ml double cream
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon garam masala
675g skinless, boneless chicken breasts, cut into bite-sized chunks
2 tablespoons vegetable oil
2 tablespoons tandoori masala
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Method Prep:15min › Cook:45min › Ready in:1hr
Preheat oven to 190 C / Gas 5.
Melt a few knobs of the butter in a frying pan over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelises to a dark brown, about 15 minutes.
Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the passata, cream, salt, cayenne pepper and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelised onions.
While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking tray.
Bake chicken in preheated oven until no longer pink in the centre, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving.
this recipe is brilliant! i only used half the cream and i added a bit if tomato ketchup to sweeten it slightly,my family loved it and it tastes exactly like an indian restaurant would serve.delicious! - 19 Mar 2012
This was delicious!!! I also put in only half the amount of cream, and I substituted the other half with milk. My husband and I have had the leftovers for three meals in a row and still want more! - 18 Sep 2011