•1/2 cup Cannabutter
•1/2 cup regulare unsalted butter
•1 onion, minced
•1 tablespoon minced garlic
•1 (15 ounce) can tomato sauce
•3 cups heavy cream
•2 teaspoons salt
•1 teaspoon cayenne pepper
•1 teaspoon garam masala
•1 ½ pounds skinless, boneless chicken breast, cut into bite-sized chunks
•2 tablespoons vegetable oil
•2 tablespoons tandoori masala
•Preheat the oven to 375 degrees F
•Melt 2 tablespoons regular butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
•Meanwhile, combine cream, tomato sauce, Cannabutter, remaining unsalted butter, salt, cayenne pepper, and garam masala in a saucepan over medium-high heat; bring to a simmer.
•Reduce heat to medium-low, cover, and simmer, stirring occasionally, for 30 minutes. Stir in caramelized onions.
•While the sauce is simmering, toss chicken with vegetable oil until coated. Season with tandoori masala and spread out onto a baking sheet.
•Bake chicken in the preheated oven until no longer pink in the center, about 12 minutes.
•Add cooked chicken to the sauce and simmer for 5 minutes before serving.
