Creamy Butter Chicken with White Beans

In a large bowl, combine the plain yogurt, ginger paste, garlic paste, garam masala, cumin, paprika, turmeric, and salt. Whisk until smooth to create the marinade.

Add the cubed chicken breast to the marinade and mix until fully coated.

Heat ghee in a large skillet over medium-high heat.

Add the marinated chicken to the skillet and sear on all sides until browned and cooked through. Remove the chicken from the skillet and set aside.

In a blender, combine the rinsed and drained white beans with milk. Blend until a thick, smooth purée forms.

In the same skillet, add the tomato paste and tomato sauce. Cook for 1-2 minutes, stirring frequently.

Stir in the white bean purée and mix to combine with the tomato base.

Pour in the heavy cream and stir until the sauce is smooth and uniform in color.

Return the seared chicken to the skillet with the sauce and stir to combine.

Add the sugar and cubed butter to the skillet. Stir until the butter is fully melted and incorporated. Let the sauce simmer for a few minutes.

Serve hot, garnished with a drizzle of yogurt and fresh chopped cilantro.