Instructions

• Place the chicken pieces in a bowl and season with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper. Toss to coat and set aside.
• In a large, high-sided skillet or 6-quart pan, heat 1 tablespoon vegetable oil and 2 tablespoons butter over medium heat until the butter is melted.
• Add the diced onion and cook, stirring occasionally, for 4–5 minutes, until the onion begins to soften.
• Add 3 teaspoons garam masala, 1 teaspoon ground ginger, and 1 teaspoon chili powder to the onions. Cook and stir for 1–2 minutes, stirring often so the spices do not burn.
• Stir in the entire 6-ounce can of tomato paste and 1 cup tomato sauce. Whisk until the mixture is smooth and cook for 2 minutes.
• Stir in 2 cups heavy cream until smooth, add 1 bay leaf, bring the sauce to a gentle boil, then reduce heat to a simmer and cook for 5 minutes.
• While the sauce simmers, heat the remaining 1 tablespoon vegetable oil and 2 tablespoons butter in a separate large skillet over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, for 4–5 minutes, until the chicken is lightly browned on all sides (it may not be fully cooked through).
• Pour the tomato-cream sauce into the skillet with the browned chicken (or add the chicken to the sauce), scraping up any browned bits from the bottom of the pan. Stir to combine.
• Simmer the chicken and sauce together on low to medium-low heat for 10–15 minutes, until the chicken is cooked through and the sauce has thickened slightly. Remove and discard the bay leaf.
• Squeeze the juice from the ½ lime over the butter chicken, garnish with cilantro leaves, and serve.