Butter Chicken

1. 1

   Cut chicken into 1 inch cubes.

2. 2

   In a bowl combine chicken, olive oil, 3 tsp garam masala and 3 tsp tandoori masala. Refrigereate, covered, for at least 1 hour to let flavours develop. Can also sit overnight.

3. 3

   in a large saucepan, heat butter over medium heat, add onion and cook until soft. Add remaining 1 tsp garam masala and 1 tsp tandoori masala. Cook for 1 minute.

4. 4

   Add chicken, cook, stirring for about three minutes. Add tomatoes incl juices.

5. 5

   Reduce heat to low and, cover and simmer for 30 minute Stirring occasionally.

6. 6

   Meanwhile, in a small saucepan combine cashews and water, bring to a boil. Reduce heat to low and let simmer for 10 minute

7. 7

   Drain half the water and blend remaining water with cashews until oureed.

8. 8

   Add pureed cashews to chicken and let simmer for 5 minute Stir in cream and cilantro.

9. 9

   Serve with basmati rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.