Butter Chicken Curry

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

Onion

Butter

Tomato sauce

Spices - garam masala, chili powder, cumin, cayenne pepper

Cream

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.