In a medium prep bowl, stir together the marinade ingredients: the yogurt, ginger, garlic, curry powder, and cumin until smooth. Add the chicken pieces, ensuring they are nicely coated in the marinade. Cover the bowl and refrigerate for at least one hour, but overnight is ideal for maximum flavor.
Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Once the skillet is hot, carefully add the marinated chicken pieces, using tongs to avoid pouring in excess marinade. Discard any leftover marinade. Cook the chicken for about three minutes until lightly browned, then flip and cook for an additional two to three minutes, until it’s just cooked through. Transfer the chicken to a plate and set aside.
In the same skillet, add the remaining butter and the onion. Reduce the heat to medium and sauté the onions until softened and lightly browned, about five to seven minutes. Make sure to scrape any browned bits from the bottom of the pan; these bits add incredible flavor!
Add the tomato sauce, cream, sugar, garam masala, salt, and cayenne pepper to the pan. Stir well to combine all the ingredients and let the sauce simmer for about five minutes to meld the flavors.
Return the cooked chicken to the skillet, along with any juices that accumulated on the plate. Increase the heat until the sauce is bubbling, then reduce the heat to low and let it gently simmer for another ten minutes or until the chicken is cooked through and the sauce has thickened slightly.
Serve your Simple Butter Chicken garnished with chopped fresh cilantro. This dish pairs beautifully with rice and naan, making it a complete meal.
