The beloved North Indian classic — tender marinated chicken simmered in a velvety tomato-butter sauce with warm spices, served over fluffy basmati rice. Rich, creamy, and absolutely irresistible.
Marinate chicken in yogurt, 1 tsp garam masala, turmeric, cumin, chili powder, and ginger-garlic paste. Refrigerate for at least 30 minutes (or overnight for best flavor).
Rinse basmati rice and cook according to package directions.
Heat oil in a large skillet over medium-high heat. Sear marinated chicken pieces until browned on all sides, about 4-5 minutes. Remove and set aside.
In the same skillet, melt 2 tbsp butter. Sauté diced onion until soft and golden, about 5 minutes.
Add crushed tomatoes, remaining 1 tsp garam masala, and salt. Simmer for 10 minutes until sauce thickens.
Blend the sauce with an immersion blender until smooth (or transfer to a blender).
Return chicken to the sauce. Simmer on low for 15 minutes until chicken is cooked through.
Stir in heavy cream, remaining 1 tbsp butter, and honey. Cook for 2 more minutes.
Serve butter chicken over fluffy basmati rice, garnished with fresh cilantro. Serve with warm naan on the side.