Step 1

Melt 2 tablespoons of butter in a skillet over medium-high heat. Once heated, add the chopped chicken thighs to the skillet, and cook until the chicken is no longer pink.

Step 2

Add salt and pepper to taste to the chicken pieces. Remove the cooked chicken, and set it aside to keep warm.

Step 3

Into the same skillet, add 1 tablespoon of butter as well as the chopped onions. Cook the onions for a few minutes until they begin to soften.

Step 4

Stir in the minced garlic for 20-30 seconds.

Step 5

Add in the garam masala, cumin, turmeric, chili powder, ginger and bay leaf. Stir constantly until the spices become fragrant, be careful not to let them burn.

Step 6

Pour in 2 cups of heavy whipping cream. Use a whisk to completely mix in the spices with the heavy cream.

Step 7

Mix in 8 ounces of tomato sauce and 2 ounces of tomato paste. Again, use the whisk to combine the ingredients well.

Step 8

Add in the cooked chicken. Stir to combine, and then reduce the heat and simmer for 15-20 minutes.

Step 9

Place 2 tablespoons of butter into the pot a few minutes before serving. Allow the butter to melt, and stir the chicken mixture well.

Step 10

Serve the butter chicken over cauliflower rice.