Step 1

Add the oil and butter to a large skillet over medium-high heat.

Step 2

Once the butter has melted, add the onion and cook until golden, about 6-7 minutes.

Step 3

Add the ginger and garlic, cooking until fragrant, about 30 seconds. Be careful to not let it burn.

Step 4

Add the chicken, tomato paste, tomato sauce, garam masala, chili powder, mustard seeds, cumin, salt, and pepper.

Step 5

Cook until the chicken is cooked through, stirring frequently, reading 165 degrees F when tested with a meat thermometer, about 6-7 minutes.

Step 6

Add the cream and allow the contents to simmer for 8-10 minutes, stirring occasionally.

Step 7

Garnish with the fresh cilantro and serve over rice, if desired!