In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely diced yellow onion and sauté for 5-7 minutes until translucent and slightly golden.

Stir in 2 tablespoons of unsalted butter and allow it to melt. Add 1 tablespoon of grated fresh ginger and 3 minced garlic cloves, cooking for another 30 seconds.

Add 1 pound of diced boneless, skinless chicken breasts to the skillet, stirring well to coat. Cook for about 2-3 minutes, until chicken pieces are no longer pink on the outside.

Sprinkle 2 teaspoons of garam masala, 1 teaspoon of chili powder, and a pinch of salt and black pepper over the chicken, stirring thoroughly for even seasoning.

Pour in 1 can (15 ounces) of tomato sauce and add 2 tablespoons of tomato paste, followed by 1 tablespoon of lemon juice. Mix in ½ cup of plain yogurt and ½ cup of half and half.

Bring the sauce to a gentle simmer over medium-low heat for about 10 minutes, stirring occasionally.

After simmering, taste your Butter Chicken and adjust seasoning if necessary. For a thicker sauce, simmer a few minutes longer.

Garnish with freshly chopped cilantro and serve hot over basmati rice or with warm naan.