I made this last night and found it very, as it says in the title, EASY! I made a few changes, as I see a lot of people have. I made the sauce all in one pan - First caramelizing the onions and garlic in butter. I then made a sauce out of tomato paste (half a can), heavy cream, coconut milk I had left over from making coconut rice to go with this dish, water and some whole milk, all the seasoning listed above -- Then I added more butter to the pan with the onions and garlic but not as much as this recipe requires - In total I used 1/2 cup of butter. Then I added my sauce mixture to the pan and let simmer as instructed above. While that was simmering - I took out my chicken which I had previously already cleaned and seasoned with lime, garlic powder, pinch of salt and the tandoori masala which was marinating all day. I then pan fried that until golden brown on each side of the cubes --- Then added some SPINACH to the sauce that was simmering. I took a baking dish out and put the chicken on the bottom of it - And then poured the sauce all over and baked at 375 for half an hour. With the coconut brown rice, it was really really good. I have eaten my fair share of butter chicken, some of the best in Vancouver, B.C. and this came out pretty similar BUT I found it wasn't as sweet as other butter chicken I have had.. I think next time, to experiment, I may add a teaspoon of sugar.. sweetness and the spicy works well and again I notice all butter chicken I have had was sweeter.
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I made this last night and found it very, as it says in the title, EASY! I made a few changes,...