Indian Butter Chicken

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1. 1Step 1: In a large 12” skillet with a tight fitting lid, add 1 tablespoon extra-virgin olive oil over medium-high heat. Toss in 1 small finely diced onion, 3 cloves garlic and 2 teaspoons ginger. Cook, stirring often, until onions are soft and garlic and ginger are fragrant, about 2-3 minutes.
2. 2Step 2: Add in 2 tablespoons unsalted butter, 1 cup chicken broth, 8 oz. tomato paste, 1 1/2 teaspoons kosher salt, 2 teaspoons cumin, 2 teaspoons garam masala or curry powder and 1 teaspoon turmeric. Stir to combine and bring to a simmer over medium-high heat.
3. 3Step 3: Stir in 2 lbs. boneless, skinless chicken thighs cut into cubes and toss to combine until the chicken is fully coated. Cover and cook for 15 minutes, or until chicken is cooked through.
4. 4Step 4: Stir in the 1 cup heavy cream and 2 tablespoons lemon juice. Return to a simmer and cook until heated through, about 2 minutes.
5. 5Step 5: Serve chicken over cooked basmati rice topped with fresh cilantro served alongside naan.