This is a simple and quick recipe for butter chicken, which uses tomato paste as a secret ingredient for a deep, concentrated flavor without the need for chopping fresh tomatoes. The result is a creamy, savory, and comforting dish perfect for a weeknight dinner.
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Heat oil and 1 tablespoon of butter in a large skillet or pan over medium-high heat.
Once hot, add the cubed chicken breast and cook for a few minutes until it begins to turn opaque.
Add the butter chicken masala blend, Kashmiri red chili powder, and salt. Stir well to coat the chicken evenly.
Add the tomato paste and sauté for a minute or two, stirring constantly, until it darkens to a deep red color.
Pour in the water, stir to combine, then cover the pan. Reduce the heat to low and simmer for 20 minutes, or until the chicken is tender and cooked through.
Uncover the pan and pour in the heavy cream. Stir until the sauce is smooth and creamy.
Continue to simmer uncovered for a few more minutes until the sauce thickens slightly and develops a rich orange color.
For extra richness, stir in the final tablespoon of butter until it melts.
Garnish with chopped fresh cilantro and a squeeze of lemon juice before serving.
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