Nothing smells like "dinner time" better than Butter Chicken Curry.
It's a mild chicken curry although you can spice it up if you want. I prefer it to be tangy, not volcanic.
The basic blueprint is:
Chicken - I use chicken tenders
Spices - garam masala, chili powder, cumin, cayenne pepper
Cilantro and lime juice to serve
That's it. Pretty simple.
Chop the chicken into bite-sized pieces and sauté in about 2 tbsp of butter. Remove and set aside.
Chop the onion coarsely and sauté in about 2 tbsp of butter. When softened and slightly browned add the spices and about 9 oz of crushed tomatoes, or 9 oz of tomato sauce or puree. Splash of water if it looks too thick. Let this simmer for 10 minutes or so then buzz up with a hand blender. Add 1.5 cup cream and simmer.
Before serving add another 2 tbsp butter, a squeeze of fresh lime juice and a handful of chopped cilantro.
Cilantro tip: I add cilantro to the plates served, not the pot because it will wilt down and discolor. We always have enough for a second night, and a shot of fresh cilantro the next day is much better than the old, wilted stuff.