Easy Indian Butter Chicken

1/2 C. Butter, divided

1 Medium Onion Minced

1 Tbs Minced or crushed garlic

1 can Tomato Sauce

3 C. Heavy Cream(I do 1 cup cream 2 cups milk, or you can do evaporated milk instead of cream)

2 tsp Salt

1 tsp Ceyenne pepper(I did about a heaping 1/2 tsp of ground red pepper and it was really spicy)

1 tsp. Garam Masala

1 1/2 lbs(about 5 large breasts) Chicken Breasts cut into bite size chunks

2 Tbs Tandoori Masala (I have never done this before I have always substituted it with the the same amount, 2 Tbs. curry powder and it is way yummy. I would however like to try the tandoori but i couldn't find it at the store when I went to look for it.)

*Caramelize your minced onion in a large sauce pan with about half the butter. Once caramelized add the rest of the butter, tomato sauce, and spices (except the Curry powder). Let it simmer on EXTREMELY low heat for about ten minutes.

*While simmering add your curry powder to your chunked chicken in a bowl. Toss until evenly coated on chicken.

*Then add the chicken bits to your sauce and let it simmer on low for about 25 minutes or until the chicken is cooked all the way through.

Add the cream and heat through but do not boil it. It will curdle. 

* When done serve over White, Basmati, or Brown rice. SO YUMMY!! chopped cilantro would be yummy over it too.