Preparation

1. Heat oil in a large non-stick skillet over medium high heat. Sauté chopped onions until tender and golden, about 10 minutes.
2. Add garlic and sauté another 3 minutes. Add cayenne, coriander, garam masala and salt.
3. Stir in yogurt. Lower heat, cover and simmer for 10 minutes. Remove from heat and cool.
4. Pour cooled yogurt mixture into a food processor or blender and quickly pulse to combine. Set aside.
5. Cut the chicken breasts into bite-sized pieces. Heat butter in large skillet over medium-high heat.
6. Add chicken and sauté for 5 minutes until lightly browned on all sides.
7. Add the yogurt puree to chicken and bring to a simmer. Cover pan and simmer for 30 minutes, until chicken is tender.
8. Serve hot over basmati or brown rice.