Easy Butter Chicken

• 4 (675g) single chicken breasts cut in 1 inch (2.5cm) cubes
• 1 tbsp (15 ml) extra-virgin oil
• 4 tsp (20ml) garam masala
• 4 tsp (20ml) tandoori spice blend (tandoori masala)
• 2 tbsp (30ml) unsalted butter
• 1 medium yellow onion, thinly sliced
• 796ml (1 can) diced tomatoes
• 1/4 cup (60ml) cream
• cilantro to taste
• basmati rice for serving optional

1. In a medium bowl, combine chicken, oil, 3 tsp (15ml) garam masala and 3 tsp (15ml) tandoori. Stir well. Refrigerate, covered, at least 1 hour to let flavours develop or overnight.
2. In large saucepan, heat butter over medium heat. Add onions. Cook, stirring, 5 minutes to soften. Add remaining 1 tsp (5ml) tandoori powder. Cook, stirring constantly, 1 minute. Add chicken. Cook, stirring, 3 minutes. Add tomatoes with juices. Reduce heat to low, cover. Simmer 30 minutes, stirring occasionally.
3. Stir in cream and cilantro
4. Serve butter chicken with rice, if desired.

chicken breasts, extravirgin oil, garam masala, tandoori spice blend, yellow onion, tomatoes, cream, cilantro, basmati rice

Taken from www.epicurious.com/recipes/member/views/easy-butter-chicken-51386671 (may not work)