Now brace youselves: This is not the healthiest way to prepare this dish, there’s a lot of fat in the heavy cream, but my God it’s good. Treat yourself, you deserve it!

Number of Servings: 2 Dinners for 5
Prep Time: 30 Minutes
Cook Time: 2 Hours

INGREDIENTS:

2 Onions, finely chopped
1 bulb of Garlic, minced
3 TBS Butter
1 640 ml Can of Tomato Sauce
1 litre Whipping Cream
1 1/2 TSP Salt
1 TSP Garam Masala (http://www.eatapedia.com/recipes/Garam_Masala)
6 Chicken breasts cut into bite-sized pieces
2 TBS Vegetable Oil
2 TBS Tandoori Masala (http://www.eatapedia.com/recipes/Tandoori_Masala)

DIRECTIONS:

Melt butter in a large pot or Dutch Oven
Slowly sautee onions and garlic until caramelized (about 15 minutes)
Remove onions and garlic, set aside
Add tomato sauce, Cream and Garam Masala, slowly bring to near-boil
In a bowl, toss the chicken with the oil and Tandoori Masala
Once the sauce is simmering, add the chicken.
Continue to simmer at very low heat, with no lid.
After 60 minutes, add the onions and garlic
Simmer for another 60 minutes, stirring often.
Serve immediately over basmati rice and along with Naan bread

NOTES:

I am still shocked by how good this recipe is. It was incredible!
Kids loved it. I mean LOVED it.
Next time, I might try with coconut milk and evaporated milk to make it less suicidal.
I added a small bowl of corn starch mixed with cold water to help thicken up the sauce right near the end.