Indian Butter Chicken

To a large skillet add 1/4 cup butter (1/2 stick), onion, and sauté over medium-high heat until the onions begins to soften and caramelize about 5 minutes; stir intermittently. It does not have to be fully caramelized before moving on.

Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.

Add the garlic, stir to combine, and cook for about 1 minute, or until fragrant; stir frequently.

Add the garam masala, cumin, turmeric, ginger, salt, pepper, cayenne pepper (does not make it spicy but adds depth of flavor), and stir to combine.

Add the remaining 1/2 cup (1 stick) butter and heat until it has melted; stir frequently to encourage melting.

Add the heavy cream, tomato sauce, stir to combine, and allow mixture to simmer for about 10 minutes, or until sauce has thickened and reduced slightly. Taste and if desired, add additional salt, pepper, cayenne pepper, etc.Note: If you’re a sauce fan, this recipe produces an abundant amount of sauce as written. If you don’t want it as saucy, you can scale back on the amount of tomato sauce and/or cream (about 6 ounces tomato sauce and 2/3 to 3/4 cup cream, or as desired to taste). I personally love the sauce for naan bread or rice but it's up to you.

Add rice to the serving plates and top with chicken and as much sauce as desired.

Evenly garnish with cilantro and serve immediately.