Creamy Butter Chicken

Cut chicken into bite-sized pieces and season with salt and pepper. Heat oil in a large pan over medium-high heat and cook chicken until golden brown on all sides, about 6-8 minutes total. Remove and set aside.

In the same pan, add butter and let it melt. Add onion and cook until softened, about 3-4 minutes. Add garlic, ginger, garam masala, cumin, coriander, and paprika - cook until fragrant, about 1 minute.

Pour in crushed tomatoes and tomato paste, stirring to combine. Let it simmer for 5 minutes until the sauce thickens slightly. Season with salt and a pinch of sugar.

Reduce heat to low and stir in heavy cream. Add the cooked chicken back to the pan and simmer gently for 8-10 minutes until chicken is heated through and sauce coats the back of a spoon.

Taste and adjust seasoning with more salt, sugar, or garam masala as needed. Garnish with fresh cilantro and serve over basmati rice.