Strictly speaking, this is butter chicken, not chicken curry. Â And it was not made in a hurry – the opposite, in fact. Â 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. Â I used this recipe, and paired it with a simple spinach salad and quinoa. Â 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.
