Quick Butter Chicken

2 tablespoons turmeric

2 teaspoons fenugreek

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon cardamom

1/2 teaspoon ground ginger

1/2 teaspoon cayenne, or to taste

1/4 cup whole milk yogurt

2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces

6 tablespoons butter

1 yellow onion, chopped

3 garlic cloves, minced

1-inch piece ginger, peeled and minced

1 tablespoon tomato paste

1 28-ounce can crushed tomatoes

1/2 cup heavy cream, or as needed

Salt and pepper

Chopped cilantro, for garnish

Cooked rice, for serving

Heat broiler. Line sheet pan with parchment.

Whisk spices together in a large bowl. Remove 2 tablespoons of spices and set aside. Whisk yogurt into spices in bowl. Add chicken and toss to coat, then season with salt and pepper. Spread into a single layer on prepared sheet pan. Broil until chicken is cooked on the outside, about 5 minutes. 

Melt 3 tablespoons butter in large skillet over medium heat. Add onion, garlic and ginger, and cook, stirring, until onion is lightly browned, about 5 minutes. Stir in reserved spices and toast 30 seconds; stir in tomato paste and cook until it darkens. Stir in tomatoes. Simmer until slightly thickened, about 5 minutes. Remove from heat. Working in batches, transfer mixture to a blender and blend until smooth. Return to skillet and stir in chicken. Simmer over medium heat until chicken is cooked through, about 5 minutes. Remove from heat and stir in remaining butter and cream. Season to taste and garnish with cilantro. Serve with cooked rice.