Step 1

In a large skillet with a tight fitting lid, heat olive oil over medium heat

Step 2

Add in onions, garlic and ginger

Step 3

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

Step 4

Stir to combine and bring to a simmer over medium heat.Stir in chicken and stir until coated

Step 5

Cover and cook for 15 minutes, until chicken is cooked through.Stir in lemon juice and heavy cream

Step 6

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.