Beautiful Make-able Recipes | The Modern Proper

In a large skillet with a tight fitting lid, heat olive oil over medium heat. Add in onions, garlic and ginger. Cook, stirring often, until onions are soft and garlic and ginger are fragrant, about 2-3 minutes.Add in butter, chicken stock, tomato paste, cinnamon, salt, cumin, garam masala and turmeric. Stir to combine and bring to a simmer over medium heat.Stir in chicken and stir until coated. Cover and cook for 15 minutes, until chicken is cooked through.Stir in lemon juice and heavy cream. Return to a simmer and cook until heated through, about 2 minutes.Serve butter chicken over basmati rice topped with fresh cilantro.Note: To make this dish dairy free use coconut oil in place of butter and full fat coconut milk in place of heavy cream.