This recipe uses butter for sautéing and to finish a rich sauce. It’s a classic Indian dish that takes almost less time to make than the accompanying rice. Spice it up, or not, with green chile peppers. By the way, this dish gets better with time. Make it up to two days ahead, refresh with more pepper and cilantro, if needed, and dig in.
If you are using pre-cooked shrimp, they may be added at the end.