Prep the aromatics: Finely chop the onion, garlic, and ginger.

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Sauté: Melt some butter in a pan and sauté the aromatics until soft and fragrant.

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Add spices: Stir in garam masala and any additional spices (turmeric, chili, cumin) and toast for 30 seconds.

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Cook the chicken: Add diced chicken breast and cook until lightly browned on all sides.

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Add tomato puree: Stir in the tomato puree and simmer 10–15 minutes until the chicken cooks through.

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Add butter & cream: Stir in the remaining butter and cream to create a rich, silky sauce.

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Simmer: Let it cook on low heat until thickened and smooth.

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Cook rice: While the sauce simmers, cook basmati rice separately until fluffy.

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Taste & adjust: Add salt or more spice as needed.

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Serve or package: Portion the butter chicken with rice and package for delivery.