Ingredients: 

   - 1 cup butter, divided

   - 1 onion, minced

   - 1 tablespoon minced garlic

   - 1 (15 ounce) can tomato sauce

   - 3 cups heavy cream

   - 2 teaspoons salt

   - 1 teaspoon cayenne pepper

   - 1 teaspoon garam masala 

   - 1 1/2 pounds skinless, Midamar Boneless Chicken Breast, cut into bite size square pieces

   - 2 tablespoons vegetable oil

   - 2 tablespoons tandoori masala

Instructions:

1. Preheat over to 375 degrees F (190 degrees C)
2. Melt a few tablespoons of butter in a skillet over medium heat.  Add onion and garlic to butter and cook slowly until the onion caramelizes to a dark brown.  This process will take around 15 minutes. 
3. Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy 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.  Stir in caramelized onions.  
4. While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated.  Season with tandoori masala and spread out onto a baking sheet.   
5. Bake chicken in preheated over until no longer pink in the center (165 degrees), about 12 minutes.  Once done, add the cubed chicken to the sauce and simmer for 5 minutes before serving.  
6. Serve with rice pilaf or white rice and garnish with parsley leaf.