This drool-worthy recipe for easy butter chicken is weeknight ready with a sauce that you'll want to slurp with a spoon!
Stir together all of the spices for the dry rub. Toss the spice rub with the chicken cubes. Cover and refrigerate for at least 30 mins.
Melt 2 Tbsp butter in a dutch oven or heavy bottomed pot over high heat and add the chicken. Cook, until the pink is gone, about 5 mins. Remove to a plate.
Add 2 Tbsp butter to the pan and melt. Add the onion and minced chile. Saute until golden brown, about 10 mins.
Add the garlic and grated ginger, season with kosher salt. Saute for 2-3 more mins. Stir in the garam masala and tomato paste. Cook for one more minute.
Stir in the tomato sauce, stock, heavy cream and cinnamon stick. Reduce the heat and bring just to a simmer (NOT a boil). Add the chicken and collected juices to the sauce. Stir and let simmer, uncovered, for 15 mins. Stir in the remaining Tbsp of butter.
Serve over basmati rice with sprinkle of fresh cilantro and naan if desired.