My dad complains about Indian food having too much of a strange spice that his taste buds are not acquired to. That's why I created this version of Butter Chicken that is mild enough in spice flavors for his liking. Try it if you want to experience a Korean-ified Americanized-ish version of the original.

You'll start off my getting some chicken cutlets (breast meat) and chopping them up into bite sized pieces. Kosher or halal chicken is best if you can get your hands on it.

Marinate that chicken with some chili pepper flakes (either paprika or gochugaru) and some garlic salt and lemon juice. Leave it sitting in the marinade for about 20 minutes. Then add all the spices to your liking (here's how I'd do it for my dad's taste buds):

just a dash of garam masala, coriander powder, crushed fennel, crushed cumin or cumin powder, chicken flavor buillon, garlic paste, garlic powder, ginger paste