Directions

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.

4. Serve the chicken mixture with naan flatbread. If desired, serve over hot cooked jasmine rice with a sprinkling of fresh parsley.