Quick Butter Chicken

2 tablespoons turmeric

Recipe and photo by Sara Newberry

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 and pita bread, 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 and pita bread slices.