Begin by patting the chicken dry and seasoning with salt and pepper. Heat a large skillet over medium-high heat and add a splash of neutral oil. Sear the chicken for about 5-6 minutes on each side until golden brown and the internal temperature reaches 165°F (74°C). Once done, remove the chicken and let it rest while you prepare the sauce.

In the same skillet, reduce the heat to medium and melt 2 tablespoons of unsalted butter until bubbling. Add 2 minced garlic cloves and 1 tablespoon of freshly grated ginger, stirring constantly for about 30-45 seconds until fragrant.

Stir in 1 teaspoon each of ground cumin, ground coriander, paprika, garam masala, ground turmeric, and chili powder into the skillet. Cook the spices for 1-2 minutes, stirring consistently.

Pour in 1 cup of tomato puree and 1 cup of crushed tomatoes, stirring well to combine. Bring the mixture to a gentle simmer, allowing it to thicken for about 5-7 minutes.

Lower the heat and stir in 1 cup of heavy cream, along with 1 teaspoon of sugar, salt, and freshly cracked black pepper to taste. Allow the sauce to simmer gently for about 4-5 minutes.

Return the seared chicken to the skillet, spooning the sauce over it. Cover and let it simmer on low for an additional 3-4 minutes.

Serve the Butter Chicken hot, garnished with freshly chopped parsley, paired with warm naan or fluffy basmati rice.