2 pounds boneless skinless chicken breasts, cubed into 1½-inch pieces
1 cup plain Greek yogurt
1 tablespoon garlic, minced
1 teaspoon garam masala
1 teaspoon cumin
1 teaspoon kosher salt
Butter Chicken:
1 tablespoon olive oil
6 tablespoons unsalted butter, divided
1 medium yellow onion, diced
2 teaspoons garlic, minced
1 teaspoon Garam Masala
1 teaspoon cumin
1 teaspoon ginger
1 teaspoon chili powder
1 can (15 ounces) tomato sauce
1 cup heavy cream
2 teaspoons granulated sugar
1 teaspoon kosher salt
2 tablespoons fresh cilantro, chopped for garnish
Marinade: In a large bowl, combine yogurt, garlic, garam masala, cumin, and salt. Mix well. Add cubed chicken to the bowl of marinade and toss to coat. (You could also marinate the chicken in a zipped plastic bag.) Cover and let the chicken marinate in the refrigerator for 1 hour (up to overnight). Butter Chicken: When ready, in a large skillet over medium-high heat, add oil and 3 tablespoons of butter. Heat until sizzling. Add marinated chicken in an even layer. (Cook in batches so you don't overcrowd the pan) Cook 3 minutes per side, or until browned. (The chicken will not be cooked through.) Transfer the chicken to a plate and tent to keep warm. To the same skillet over medium-high heat, add the remaining 3 tablespoons of butter. Once melted, add onions and cook (stirring occasionally with a wooden spoon) until translucent (6-8 minutes). Use the spoon to scrape up any browned bits in the pan. Add garlic, garam masala, cumin, ginger,and chili powder. Mix and cook until fragrant (about 30 seconds). Reduce heat to medium and add the tomato sauce, heavy cream, and sugar. Bring the mixture back to a simmer and then add the chicken back into the pan. Stir to combine. Simmer for 12-15 minutes, or until thickened and the internal temperature of the chicken reaches 165°F. Season to taste with salt and garnish with cilantro. Serve hot.