Quick 30-Minute Butter Chicken

1.Place a large skillet or Dutch oven over medium heat and add the butter and vegetable oil. Once the butter is melted and foaming, add the diced onion and sauté for 5 to 7 minutes, stirring occasionally, until the onions are translucent and soft.

2.Add the minced garlic and grated ginger to the skillet. Cook for 1 minute, stirring constantly, until fragrant but not browned.

3.Stir in the garam masala, turmeric, cumin, and chili powder. Toast the spices for 30 seconds until aromatic, being careful not to burn them.

4.Pour in the tomato sauce, sugar, and salt. Bring the mixture to a gentle simmer over medium-low heat and cook for 5 to 8 minutes, stirring occasionally, until the sauce thickens slightly and deepens in color.

5.Reduce the heat to low and slowly stir in the heavy cream. Whisk gently until the sauce is smooth and uniform in color.

6.Add the pre-cooked rotisserie chicken to the sauce. Simmer for 3 to 5 minutes, stirring occasionally, until the chicken is heated through and coated in the sauce.

7.Remove the skillet from the heat. Stir in the fresh lemon juice to brighten the flavors, taste, and adjust salt if necessary.

8.Garnish with fresh cilantro and serve immediately over basmati rice or with warm naan.