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1
Saute the onions and chilies in butter on medium heat until onions turn clear, add some water if it starts to brown too much (approx 15 mins).
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2
Add the garlic and saute another 5 minutes.
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3
Add the chopped tomatoes and cook for 15 minutes, stirring often.
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4
Meanwhile, place the chicken breasts on a baking rack and bake in a 350 degree oven for 25 minutes or until fully cooked through but not browned.
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5
Let chicken cool then cut into bite sized cubes.
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6
Pour the mixture from saucepan into a blender and puree for 1 minute or until very smooth, again add some water if mixture is too thick.
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7
Place the puree mixture back in the saucepan and back on the stove, and add ground chili, ground cumin, garam masala, tandoori paste, cubed cooked chicken and tomato paste.
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8
Add approximately 1/2 cup water.
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9
Cook for 20 minutes on low/medium while stirring constantly, add more water if too thick while cooking.
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10
Combine the half and half and sour cream and blend till smooth.
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11
Add to the sauce pan and stir on low, constantly stirring for 15 or until reduced to a thick curry.
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12
Add salt to taste.
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13
Garnish with fresh coriander.
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14
Serve with Basmati rice.
