Easy Butter Chicken Recipe

In a bowl, combine chicken thighs with marinade ingredients. Cover and refrigerate for at least 3 hours, or overnight.
Heat oil in a frying pan over medium-high heat. Working in batches, cook the marinated chicken for about 2 minutes on each side, just until the outside is no longer pink but the chicken isn't fully cooked. Set the chicken aside.
In a large Dutch oven, melt 2 tablespoons of butter over medium heat. Once it foams, add the yellow onion and cinnamon stick. Stir frequently and cook until the onions are soft and translucent, about 5-7 minutes.
Add passata, cardamom, cloves, sugar, salt, heavy cream, and the partially cooked chicken to the onions. Stir well and simmer uncovered for 20 minutes or longer, until the chicken is fully cooked and the flavors meld. Stir occasionally to prevent the bottom from burning.
Taste and adjust the seasoning with additional salt and sugar if needed. Serve the dish with fresh cilantro, naan, and basmati rice for a complete meal.