Combine all ingredients in a zip-top bag or shallow baking dish, massaging the
marinade into the chicken. Let stand at room temperature while you prepare the
For the Sauce:
In a Chef Supreme Casserole heat the oil over medium heat. Add onions and
slowly cook until golden, about 20 minutes, reducing heat if they are getting crispy
or browning quickly.
Add garlic and cook until fragrant. Stir in garam masala, paprika, cinnamon and
salt; cook 1 minute more. Add tomatoes; cook 2 minutes, then add cream and
carefully puree using an immersion blender.
Return sauce to a Chef Supreme Casserole and bring to a simmer. Remove
chicken from marinade and add it to the sauce (discarding remaining marinade).
Cover, and simmer over medium-low heat until cooked through, about 12 minutes.
(A gentle simmer is required to gently cook the breasts so they don’t become
tough, and you don’t want to overcook them.)
Stir in butter, taste and add more salt to taste. Serve sprinkled with cilantro and
rice or naan bread if desired.