1
In a large, heavy skillet, heat 1 tablespoon of butter over medium-high heat until hot. Add the chicken thigh fillets; cook and stir to brown chicken on all sides. (The chicken does not need to be fully cooked at this point.) Transfer the chicken to a bowl.
2
In the same skillet, heat the remaining 1 tablespoon of butter over medium-high heat until hot. Add onion, ginger, and garlic, and then cook and stir the mixture for 5 to 8 minutes or until onion is tender. Add garam masala, chili powder, cumin, and turmeric. Cook and stir about 1 minute more or until the spices are fragrant. Add tomato sauce. Bring the mixture to a gentle simmer, and reduce heat. Simmer 10 minutes, stirring occasionally.
3
Return the chicken to the skillet, and add the whole milk. Return to a gentle simmer. Simmer 10 to 15 minutes more or until the chicken is cooked through (the center reaches an internal temperature of 165°F).
4
Serve the chicken mixture with naan flatbread. If desired, serve over hot cooked jasmine rice with a sprinkling of fresh parsley.
