Makhan Murg

Pat the skinned chicken breasts dry with paper towels. Season both sides with salt. Set aside.

Heat 2 tbsp of butter in a large skillet over medium-high heat until foaming. Add the chicken breasts and cook for 4-5 minutes per side until golden brown. Transfer to a plate and set aside.

In the same skillet, add the remaining 1 tbsp of butter and sauté the finely chopped onion over medium heat for 3-4 minutes until softened and fragrant.

Add the crushed garlic, grated ginger, and finely chopped green chili peppers to the onions. Stir and cook for 1 minute until aromatic.

Stir in the curry powder and paprika, mixing well to coat the onions and aromatics for about 30 seconds.

Pour in the tomato sauce and stir to combine with the spice mixture. Bring to a gentle simmer.

Return the browned chicken breasts to the skillet, nestling them into the sauce. Simmer for 12-15 minutes until the chicken is cooked through and tender.

Remove the skillet from heat and stir in the whipping cream slowly, mixing until the sauce is smooth and creamy. Taste and adjust salt if needed.

Return to low heat and warm through for 1-2 minutes without boiling. Garnish with cilantro if desired and serve.