📖 Instructions

1. First, let's tackle the butter chicken. In a small saucepan, melt 2 tablespoons of butter over medium heat. Add 1 small chopped onion and sauté until softened, about 5 minutes. Don't let it burn; we want it sweet and golden, not sad and black!
2. Next, stir in 1 teaspoon of ginger paste, 1 teaspoon of garlic paste, and 1/2 teaspoon of garam masala. Cook for another minute, releasing those aromatic flavors. This is where it starts to smell amazing, honestly!
3. Now, add 1 cup of chopped tomatoes, 1/2 teaspoon of turmeric powder, and 1/2 teaspoon of red chili powder. Simmer for 10 minutes, stirring occasionally, until the sauce has thickened slightly. If it's too watery, simmer a little longer, there's no rush.
4. Add 1 cup of cooked chicken (shredded or diced), 1/2 cup of heavy cream, and salt to taste. Stir everything together and simmer gently for 5 more minutes to allow the flavors to meld. Don’t worry if your cream curdles slightly—it’ll still be delicious!
5. While the butter chicken simmers, toast your rye bread lightly. I like mine with a bit of crunch, but you can skip this step if you prefer softer bread.
6. Spread a generous dollop of the creamy butter chicken onto each slice of toasted rye bread. Don't be shy! We want that deliciousness to shine.
7. Now for the fun part—the toppings! I like to use a combination of fresh cilantro, a squeeze of lime, and a sprinkle of chopped red onion. Feel free to get creative here; chopped green chilies, a dollop of plain yogurt, or some finely diced cucumber would also be tasty.
8. Arrange your Butter Chicken Smørrebrød on a platter and serve immediately. Enjoy this delightful fusion of Indian and Danish cuisine! It's almost too pretty to eat...almost!