In a large Dutch oven or skillet over medium heat, add oil and butter. Allow the butter to melt and bubble slightly, creating a fragrant base. It should take about a minute or two.
Add the diced onion to the pan. Sauté it until it turns lightly golden, which should take about five minutes. Stir occasionally to ensure even cooking.
Next, stir in the minced garlic and ginger. Cook for about thirty seconds, stirring constantly to prevent burning.
Add the cut chicken pieces to the pan along with the tomato paste, garam masala, red chili powder, fenugreek leaves, ground cumin, ground turmeric, salt, and pepper. Stir everything together thoroughly, coating the chicken with the spices.
Cook the mixture for about five minutes, stirring occasionally. You’re looking for the chicken to begin browning slightly and the spices to become fragrant.
Now, reduce the heat to low and add the heavy cream. Stir gently until it’s well combined. Let it simmer for about ten minutes.
Once cooked, taste your Butter Chicken and adjust the seasoning with more salt and pepper as needed.
To finish, garnish with fresh cilantro leaves. They’ll add a pop of color and a refreshing touch.
Serve your Butter Chicken over cooked rice and alongside warm naan bread. Enjoy the delighted smiles around the table!
