Ingredients

• 1 tablespoon oil
  
• 1 tablespoon butter
  
• 1 medium onion, diced
  
• 1 teaspoon fresh ginger, finely minced or grated (or use paste)
  
• 2–3 cloves garlic, finely minced or crushed
  
• 1 ½ pounds (about 2–3) boneless, skinless chicken breasts, cut into ¾-inch pieces
  
• 4 tablespoons tomato paste, or 8 oz can tomato sauce
  
• 1 tablespoon garam masala
  
• 1 teaspoon chili powder or paprika, adjust to taste
  
• 1 teaspoon fenugreek (powder, seeds, or mustard seeds—optional)
  
• 1 teaspoon cumin
  
• 1 teaspoon salt
  
• 1/4 teaspoon black pepper
  
• 1 cup heavy cream (or substitute half-and-half or yogurt for a lighter version)
  
• Hot cooked rice and naan, for serving

Instructions

1. Warm a large skillet or medium saucepan over medium-high heat. Melt the butter with the oil, then add the diced onion. Cook until the onion softens and turns lightly golden, about 3–4 minutes. Stir in the ginger and garlic and let them cook for about 30 seconds, taking care not to let them scorch.
2. Add the chicken along with the tomato paste and all the spices. Continue cooking for 5–6 minutes, or until the chicken is fully cooked and the mixture is well combined.
3. Pour in the heavy cream. Let the sauce gently simmer for 8–10 minutes, stirring now and then as it thickens.
4. Serve your butter chicken over Basmati rice or alongside warm naan.