Begin by cutting your boneless skinless chicken into 1-inch pieces. If you prefer, you can use chicken thighs for more flavor and juiciness, but chicken breasts or tenderloins work just as well.
In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. The oil will help to sear the chicken and create a nice golden color.
Once the oil is hot, add the chicken pieces to the skillet. Cook for around 5-7 minutes, stirring occasionally, until the chicken is browned and fully cooked through. The internal temperature should reach 165°F (74°C).
Pour the 15-ounce jar of Butter Chicken Sauce over the cooked chicken. Stir well to coat all the pieces evenly in the sauce. Bring the mixture to a gentle simmer and let it cook for another 5 minutes, allowing the flavors to meld beautifully.
While the chicken is simmering, you can prepare your cooked white rice. This can be done in advance or while the chicken cooks, depending on your preference.
To serve, place a generous scoop of cooked rice on each plate, followed by a hearty portion of the butter chicken. For an extra touch, sprinkle with fresh cherry tomatoes and chopped cilantro.
