I would always order Butter Chicken whenever I dined at Indian restaurants. I’ve always loved the creaminess of the dish.

I ran across a recipe for it a few years ago in some magazine. It was kind of a Americanized version. No calls to toast and grind my own spices or use whole cardamoms. It just used bottled ones. It was quite simple. It’s still great.

Over the years, it has evolved into something else. I wanted a quick version of it. Since I make it after a long day, I don’t have the time to marinate the chicken, or make the sauce with blended cashews.

I also do not have the dried fenugreek leaves (kasuri methi) that is a unique flavor. If I remember, I would get it.

The real deal does not use onion, but I added it. Maybe this is called something else now that I have.. Either way, it turns out yummy! That is the point

Of course, If I have the time, I would go all out and make the authentic thing. But here is the Americanized cheat shortcut version.

BUTTER CHICKEN

Serves 4

• 1 tbsp vegetable oil
• 1 tbsp butter
• 1 medium onion, diced
• 1 tsp fresh ginger, minced
• 3 cloves garlic, finely minced
• 3 boneless, skinless chicken breasts
• 4 tbsp tomato paste
• 1 1/2 tbsp garam masala
• 1 tsp smoked paprika
• 1 tsp mustard seeds
• 1/4 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup heavy cream
• fresh cilantro, for garnish

Cut chicken into 1 inch chunks.

To a large skillet, add oil and butter medium high heat. Add onion and saute until golden. Don’t burn, but do make it tan.

Add the ginger and garlic, cooking until fragrant, about 30 seconds.

Add the chicken, tomato paste, and all the spices. Cook and stir frequently until the chicken is cooked through. It should take about 7 minutes or so

Add the cream and simmer gently for about 10 minutes, stirring occasionally.

Garnish with the cilantro. Serve over rice.

OPA!