• In a bowl, toss the chicken with the oil and Tandoori Masala and salt and let rest for one hour minimum.
• 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
• Once the sauce is simmering, add the chicken.

Stove Top Method:

• 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