In a large pan, melt the butter over medium heat. Add the chopped onion and cook for about 5 minutes until soft and golden. Stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant
Add the chicken pieces to the pan and cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides
Sprinkle in the garam masala, turmeric, cumin, paprika, coriander, salt, and pepper. Stir well to coat the chicken and cook for 1-2 minutes until the spices are fragrant
Pour in the tomato sauce and bring the mixture to a simmer. Let it cook for 10 minutes to allow the flavors to blend
Lower the heat and stir in the heavy cream and yogurt. Simmer for another 5-7 minutes, stirring occasionally, until the sauce thickens
Garnish with fresh cilantro and serve the butter chicken over cooked rice. Enjoy!
Ingredients
2 tbsp Urban Meadow unsalted butter
1 onion, finely chopped
2 cloves garlic, minced
1 inch piece of ginger, grated
16 oz. Urban Meadow chicken breast or thighs, cut into bite-sized pieces
