Indian Butter Chicken

Cut chicken into 1.5-inch chunks. Mince garlic and ginger. Dice onion. Measure all spices and cream.

Heat 2 tbsp butter in a large skillet over medium-high heat. Season chicken with 0.5 tsp salt and 0.25 tsp black pepper. Working in batches to avoid crowding, sear chicken until golden on all sides (about 3–4 minutes total per batch). Transfer to a plate; do not cook through.

In the same skillet, add diced onion and cook over medium heat until softened, about 4 minutes. Stir in minced garlic and ginger; cook 1 minute until fragrant.

Add garam masala and paprika; stir constantly for 30 seconds to bloom the spices.

Pour in canned tomatoes with their juices and vegetable broth, scraping up any browned bits from the pan bottom. Bring to a simmer.

Return chicken to the skillet. Reduce heat to medium-low and simmer uncovered for 15–18 minutes, until chicken reaches 165°F at the thickest point.

Stir in heavy cream and honey. Simmer for 3–4 minutes until the sauce thickens slightly. Taste and adjust salt and pepper as needed. Stir in the remaining 1 tbsp butter to finish.

Ladle chicken and sauce over cooked basmati rice (or other grain or bread base). Garnish with fresh cilantro.