Butter Chicken

Season the chicken cubes all over with salt and ground black pepper. Combine the garam masala, turmeric and paprika in a large bowl. Add the chicken and toss to coat.

Heat the oil in a large skillet over medium-high. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Add the garlic and ginger and cook, stirring, 1 minute. Add the spiced chicken and brown on all sides, about 6 minutes.

Add the crushed tomatoes, frozen peas, and remaining 1/4 tsp. salt, and bring to a simmer. Use a wooden spoon to scrape up the brown bits from the bottom of the pan. Reduce heat to medium-low; cover and cook, 5 minutes.

Stir in the evaporated milk and heat through. Remove from heat and stir in the butter until melted. Serve the chicken mixture topped with fresh cilantro, if desired.