Strictly speaking, this is butter chicken, not chicken curry. And it was not made in a hurry – the opposite, in fact. But when properly planned, preparing this dish can be a quick – marinate the chicken before heading to work, use crushed tomatoes instead of whole in the sauce, and it’s a quick dish perfect for a weeknight meal. I used this recipe, and paired it with a simple spinach salad and quinoa. It fits with my overall goal of wanting to cook more Indian food, and the fact that it was polished off in under an hour means it will be a new addition to the regular dinner rotation.