Indian Chicken

3 tbsp butter or margarine

1/2 onion, minced
1 tablespoon minced garlic
1 (15 ounce) can tomato sauce
1 can evaporated milk (I use the fat free skim kind)

2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon garam masala

2 large skinless-boneless chicken breasts, cut into bite-sized chunks
Cooking Spray (I like the olive oil spray)
2 tablespoons curry powder

2 tbsp flour

Preheat oven to 375 degrees.
Melt half of 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 melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, evaporated milk, flour, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.
While the sauce is simmering, spray baking sheet with cooking spray and spread chicken peices out onto a baking sheet, then sprinkle with curry powder.
Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving.

Serve over Basmati rice.

NOTE: Garam Masala and Curry Powder can sometimes be hard to find - I got mine at World Market. If you want to try this recipe, feel free to just come over and borrow some of the spices for the first time before you make a special trip to buy them.