Indian Butter Chicken (Makhani Murgh)

3 pounds boneless chicken pieces
Oil (for frying)
1 1/2 cups finely chopped onion
2 teaspoons minced garlic
1 1/2 teaspoons minced ginger
1 teaspoon Indian red chili powder
1 tablespoon garam masala
2 cups half-and-half or whipping cream
2 cups canned tomato sauce
4 to 6 tablespoons melted butter
Chopped parsley (for garnish)

Heat 1 tablespoon oil in large saut pan and brown chicken pieces. Remove and set aside.

Add more oil to pan. Fry onions, garlic and ginger until transparent. Add chili powder and garam masala, cook about 2 minutes. Add tomato sauce, cook about 4 minutes. Add cream, return chicken pieces to pan. Bring to a boil, then turn heat to low and simmer uncovered for 30 to 40 minutes. Remove from heat and pour melted butter over it. Cover and let stand for 5 to 10 minutes.

Serve with basmati rice.