Start by patting the chicken dry with a paper towel. In a medium bowl, sprinkle the chicken pieces evenly with ¾ teaspoon of salt and 1 teaspoon of garam masala. Toss well to ensure each piece is coated. Add the flour and toss again, keeping the chicken evenly coated.

In a large nonstick skillet, heat 1 tablespoon of butter and the vegetable oil over medium-high heat. Once hot and shimmering, add the chicken in a single layer. Cook without stirring until the chicken is lightly golden on the underside, around 3 minutes. Then, using tongs, flip the chicken and cook until just cooked through, about 2 to 3 minutes more. Transfer the chicken to a plate, setting it aside as you prepare the sauce.

In the same skillet, melt the remaining tablespoon of butter over medium heat. Add the chopped onion and ginger, cooking while stirring frequently until softened, about 3 to 4 minutes. If the onions begin to brown, reduce the heat. Then add the coriander, cumin, cayenne (if using), and remaining teaspoon of garam masala, cooking for another minute.

Pour in the tomato sauce, heavy cream, sugar, black pepper, water, and the last ½ teaspoon of salt into the skillet. Stir well and bring the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer uncovered for about 3 minutes until slightly thickened.

Now, add the seasoned chicken back into the sauce, along with any accumulated juices, and let it simmer for a few more minutes until the chicken is warmed through. Taste the sauce, adjusting the seasoning as necessary. If desired, sprinkle with fresh cilantro before serving.

Pair your Easy Butter Chicken with fluffy basmati rice and a dollop of mango chutney for an enhanced experience.