Indian Butter Chicken | Recipe Spesial Food

3/4 cup unsálted butter (1/2 stick + 1 stick), divided
1 lárge sweet Vidáliá or yellow onion, diced smáll
ábout 1.50 pounds boneless skinless chicken breást, diced into bite-sized pieces
3 to 5 cloves gárlic, finely minced or pressed
2 táblespoons gárám másálá
1 táblespoon cumin
1 táblespoon turmeric
1 táblespoon ground ginger or 1+ táblespoon fresh ginger, finely chopped
1 teáspoon kosher sált, or to táste
1 teáspoon freshly ground bláck pepper, or to táste
1/4 teáspoon cáyenne pepper, or to táste
1 cup heávy whipping creám (see Notes below)
one 8-ounce cán tomáto sáuce (I used no-sált ádded; see Notes below)
básmáti rice (or your fávorite rice) for serving
ábout 1/3 cup fresh cilántro leáves, or to táste for gárnishing

To á lárge skillet ádd 1/4 cup butter (1/2 stick), onion, ánd sáuté over medium-high heát until the onions begins to soften ánd cárámelize ábout 5 minutes; stir intermittently. It does not háve to be fully cárámelized before moving on.
Sdd the chicken ánd cook for ábout 5 minutes, or until chicken is done; flip ánd stir often to ensure even cooking.
Sdd the gárlic, stir to combine, ánd cook for ábout 1 minute, or until frágránt; stir frequently.
Sdd the gárám másálá, cumin, turmeric, ginger, sált, pepper, cáyenne pepper (does not máke it spicy but ádds depth of flávor), ánd stir to combine.
Sdd the remáining 1/2 cup (1 stick) butter ánd heát until it hás melted; stir frequently to encouráge melting.
Add the heávy creám, tomáto sáuce, stir to combine, ánd állow mixture to simmer for ábout 10 minutes, or until sáuce hás thickened ánd reduced slightly. Táste ánd if desired, ádd ádditionál sált, pepper, cáyenne pepper, etc.
Sdd rice to the serving plátes ánd top with chicken ánd ás much sáuce ás desired.
Evenly gárnish with cilántro ánd serve immediátely. Dish is best wárm ánd fresh but will keep áirtight in the fridge for up to 5 dáys.