We cook a lot of curries at home -- mainly Thai red or green curry -- but lately I have been using Indian butter chicken curry paste. Last night's effort was especially tasty...
1. Marinate 3 chicken thighs in 2 tsp butter chicken curry paste mixed with 1/2 cup yogurt. (in fridge, preferably overnight, or 3 hours as a minimum)
2. Grill chicken in the oven until done. Slice into bite-sized pieces.
3. Meanwhile, saute minced garlic (to taste), one diced onion and half a green bell pepper (capsicum) until soft; then turn down the heat and add 2 chopped tomatoes, 1 tablespoon tomato paste, 1 tablespoon butter chicken curry paste and large pinch of fenugreek leaves (methi). Simmer on low until tomato breaks down.
4. Stir in 1/4 to 1/2 cup cream (to your preference for sauce consistency), the chicken pieces & juices, and 1/4 cup corn niblets. (I microwaved an unshucked cob of corn for 3 minutes, then cut the niblets off half the cob for my recipe. Don't forget to run the back of the knife over the cut area to scrape off the part of the corn that stays behind when you cut it.)
5. Add salt to taste.
6. Serve over rice steamed with potato pieces, and garnish with unsalted roast peanuts. (Simply dice a washed unpeeled potato and add to the rice cooker -- no extra water needed.)
As with all curries, this probably would taste better the day after making it, but of course you can't make a dish like this and hold yourself back from eating it right away!