Judging by the name of this dish, you'd assume it would be migh-tee tasty. And you'd be right. Slap the word 'butter' in front of pretty much anything and you've got yourself a recipe for success. "Butter Chicken" is a fairly generic recipe name, and you wouldn't know until you looked at the ingredients list that this recipe has origins in Indian cuisine. (Edited to add: I just found out this dish is also known as Murg Makhani--thanks, Faith!) This dish is one of my favorites to order at our local Indian restaurant, but at $16 a plate I thought I'd give a homemade version a shot. It's quick and simple to make, but be sure to plan ahead as the chicken will need an overnight soak in the marinade.
And the verdict? Yum. Double yum. I'd make this again, for sure--but not without a few changes. As written, the recipe is a wonderful intro for someone unfamiliar with Indian cuisine and its range of spices. Butter chicken is flavorful yet mild...and obscenely decadent. When I make this again, I plan on increasing the amount of spices (probably by at least 50%) and reducing the amount of cream. Against my better judgment I added the entire amount, when half would probably have sufficed. (I like to make new recipes as written the first time so I can offer valid opinions.)