Simple Butter Chicken

Heat oil in a large pan over medium-high heat. Add the diced onion and sauté until lightly golden brown.

Add the ginger and garlic paste. Sauté for 2-3 minutes until fragrant and the raw smell is gone.

Stir in the tomato paste and cook for another 1-2 minutes.

Add the butter chicken masala, salt, and Kashmiri red chili powder. Stir well to toast the spices.

Add a small splash of water to deglaze the pan and help form a thick masala paste.

Add the cubed chicken breast to the pan and stir to coat evenly with the masala. Sauté for a couple of minutes.

Pour in about 1 cup of water, enough to partially cover the chicken. Bring the mixture to a boil.

Cover the pan, reduce the heat to low, and let it simmer for 15-20 minutes, or until the chicken is cooked through and tender.

Uncover the pan and stir in the heavy cream until the sauce reaches your desired color and creaminess.

Let the curry simmer uncovered for another 5 minutes to allow the sauce to thicken slightly.

Stir in the fresh lemon juice.

Garnish with fresh chopped cilantro and serve hot with naan or basmati rice.