Sizzling Coconut Butter Chicken

In a bowl, combine the chicken, yogurt, half of the minced garlic, half of the grated ginger, 2 teaspoons garam masala, 1 teaspoon cumin, 1/2 teaspoon turmeric, 1/2 teaspoon cayenne pepper, and 1 teaspoon salt. Let sit for 10 minutes.

Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes.

Add 1 tablespoon butter to the skillet and toss to coat the chicken. Remove the chicken from the skillet and transfer to a plate.

In the same skillet, cook the onion over medium heat for 5 minutes, until softened.

Add 2 tablespoons butter, the remaining minced garlic, grated ginger, 1 teaspoon garam masala, 1 teaspoon cumin, 1/2 teaspoon turmeric, 1/2 teaspoon cayenne pepper, crushed red pepper flakes, salt, and black pepper. Cook for 5 minutes, until very fragrant.

Stir in the tomato paste and cook for 3-4 minutes.

Reduce the heat to low. Add 1 cup water and the coconut milk, stirring to combine. Simmer the sauce for 5 minutes, or until it thickens slightly.

Stir in 1 tablespoon butter.

Add the chicken and any accumulated juices to the skillet. Cook, stirring occasionally, for 5 minutes, or until the sauce thickens slightly.

Remove the skillet from the heat and stir in the chopped cilantro. Adjust salt and black pepper, to taste.

Serve the chicken and sauce over steamed rice with naan bread on the side.