Butter Chicken

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• 675 g boneless skinless chicken breasts (or thighs)
• 1 tablespoon olive oil
• 4 teaspoons garam masala, divided
• 4 teaspoons tandoori masala, divided
• 2 tablespoons butter
• 1 onion, halved and thinly sliced
• 28 ounces diced tomatoes
• 1/2 cup roasted cashews, unsalted
• 2 cups water
• 1/4 cup cream
• 1/4 cup cilantro, chopped

Recipe

• 1 cut chicken into 1 inch cubes.
• 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 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 add chicken, cook, stirring for about three minutes. add tomatoes incl juices.
• 5 reduce heat to low and, cover and simmer for 30 minute stirring occasionally.
• 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 drain half the water and blend remaining water with cashews until oureed.
• 8 add pureed cashews to chicken and let simmer for 5 minute stir in cream and cilantro.
• 9 serve with basmati rice.