Butter Chicken Instructions

• Cut the chicken breasts up into small ½ inch pieces. In a large bowl, combine the marinade ingredients. Mix until well combined.
• Add the cut chicken pieces to the marinade and mix, ensuring all chicken is coated evenly. Marinate in the refrigerator for at least 1 hour or overnight. Remove the marinated chicken from the refrigerator 10 minutes before cooking.
• Heat a large cast-iron skillet over medium-high heat and add the cooking oil. Add the chicken and cook until lightly browned and cooked through, approximately 8-10 minutes.
• Once fully cooked, remove the chicken from the skillet to a separate plate. Cover with foil and set aside.
• Reduce the heat to medium. In the same skillet, add the butter. Once melted, add the diced onion and sauté for about 4 minutes.
• Add the minced garlic, grated ginger, and the rest of the spices. Stir and cook for 1 minute.
• Add the tomato sauce and water, stir, and reduce the heat to medium-low. Simmer the sauce for 7-8 minutes, stirring occasionally.
• Once the tomato sauce has simmered, add the heavy cream and stir to combine.
• Add the cooked chicken back to the skillet and stir to combine with the sauce. Simmer for 2-3 minutes. Serve hot, optionally garnished with chopped cilantro, with cooked rice or naan bread.