Step 1

In a large skillet, heat extra virgin olive oil.  Add diced onions and stir regularly, cooking until the onions are translucent - about four minutes.

Step 2

Add the butter and allow it to melt completely.  Then stir in the ginger and garlic, cooking for about 30 seconds to a minute or until fragrant. Be careful not to burn it.

Step 3

Add the chicken and cook, stirring often until the chicken is no longer pink on the outside, about 2 minutes. No need to cook it all the way through as it will continue cooking as you add the rest of the ingredients and simmer the recipe.

Step 4

Now stir in the garam masala, chili powder, salt and black pepper.  Then pour in the tomato sauce, tomato paste, lemon juice, yogurt and half and half.  Stir to combine fully.  Bring to a simmer and cook for about 10 minutes to allow the sauce to reduce.

Step 5

The sauce will reduce but still be quite saucy. Serve with rice and naan.