Heat oil and butter in a large heavy straight sided sauté pan over medium-high heat until it shimmers, but does not smoke. Add chicken in small batches and sauté until they are a rich golden brown on all sides. Set chicken aside and continue with remaining chicken. When all batches are done, drain any remaining fat.
Return chicken to pan and add Butter Chicken Sauce. Simmer 10-15 minutes until hot. Serve over jasmine rice and garnish with chopped cilantro. Serve immediately.