Great recipe! It's very quick to make (if you're good at chopping onions, that is - it probably takes me an extra ten minutes since I'm a slow chopper). I'm not a big fan of ginger so I usually forgo it, and put in a small amount of turmeric instead. The Indian restaurant I usually get butter chicken from makes it a bit sweet, so I also add in 1/4 cup of granulated sugar when I make this to imitate that flavor. It's a huge hit among my friends, with one pot usually serving between 3 and 5 people (depending on how much everyone gets).
