3 tablespoon butter, divided
1 onion, juliened
1 tablespoon minced garlic
1 (15 ounce/425gram) can tomato sauce
3 cups heavy cream
2 teaspoons salt

1 teaspoon cayenne pepper
1 teaspoon garam masala
1 1/2 pounds or 700 gram skinless, boneless chicken breast, cut into bite-sized chunks
2 tablespoons vegetable oil
2 tablespoons tandoori masala

Melt 2 tablespoons of butter in a skillet over medium heat. Stir in onion and cook slowly until the onion caramelizes to a dark brown which takes about 15 minutes, add the garlic the last 3 min, then remove them from skillet and set aside.
Meanwhile melt 1TBS 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. Then stir in caramelized onions.
While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and fry in a skillet on high heat till light golden.
Once done, add the chicken to the sauce and simmer for 5 minutes before serving.

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