A delightful twist on the classic butter chicken, offering a rich and creamy flavor with a hint of spice.
Heat the olive oil in a heavy skillet over medium heat.
Ensure the oil is hot but not smoking to avoid burning the spices.
Add the diced onion and minced garlic to the skillet, cooking until softened.
Stir frequently to prevent the garlic from burning.
Add the chicken pieces to the skillet and cook until browned on all sides.
Cut the chicken into even pieces for uniform cooking.
Stir in the curry powder, cumin, coriander, and cayenne pepper, cooking for 1 minute to toast the spices.
Toasting the spices enhances their flavor.
Add the diced tomatoes to the skillet and stir to combine.
Use the back of the spatula to slightly mash the tomatoes for a smoother sauce.
Pour in the heavy cream, stirring to create a creamy sauce.
Lower the heat to prevent the cream from curdling.
Simmer the mixture for 5 minutes, allowing the flavors to meld.
Cover the skillet partially to retain moisture.
Serve the butter chicken over basmati rice with naan on the side.
Garnish with fresh cilantro for added freshness.
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