Indian Butter Cream Chicken

• 1 c butter, divided
• 1 onion, minced
• 1 T minced garlic
• 1 (15 ounce) can tomato sauce
• 3 c heavy cream
• 2 t salt
• ¼ - 1 t cayenne pepper (depending on spiciness preference)
• 1 t garam masala
• 2 t ground ginger
• ½ - 1 can coconut milk, cream or syrup
• 2 + T sugar (optional)
• 1 ½ pounds skinless, boneless chicken breast, cut in bite-sized pieces
• 2 T vegetable oil
• 2 + T tandoori masala
• ½ - 1 c chopped fresh cilantro
• 4 T ground cashews

1.Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic and cook slowly until the onion caramelizes to a dark brown, about 20 minutes.

2.Over high heat, add the remaining butter along with tomato sauce, heavy cream, salt, cayenne pepper, garam masala, ginger, coconut milk and sugar. Bring to a simmer; cover and reduce to medium-low allowing the sauce to simmer for 30 minutes, stirring occasionally.

3.While the sauce is simmering, in a separate pan, toss chicken in oil until coated then season with tandoori masala, cooking until nearly done.

4.After the sauce is done simmering, add the chicken along with cilantro. Bring to a boil then add the ground cashews. Allow sauce to thicken, stirring occasionally, about 5-10 minutes. Serve with nan or rice.

Depending on whether you are using coconut cream, coconut syrup or coconut milk, you may or may not need to add the sugar. (Any of the three will work.) Also be sure to have plenty of ground cashew on hand in case the sauce needs to be thicker.