Butter Chicken
Course
Main Dish
Servings
12
servings
Servings
12
servings
Ingredients
2
Tbl
olive oil
2
medium
onions
diced
2
Tbl
butter
4
cloves
garlic
crushed
1
inch
ginger root
grated
2
tsp
lemon juice
2
Tbl
Garam Masala
divided
2
Tbl
paprika
or Kashmiri Chilli Powder
1
tsp
Ground Cumin
1
bay leaf
2
c
crushed tomatoes
1/2
c
heavy cream
¼
c
plain yogurt
1
pinch
salt
to taste
3
lb
boneless skinless chicken breast or thighs
cut into bite-size pieces
1/4
c
cashews
optional
Instructions
Marinate Chicken
Marinate chicken in 1 Tbl oil, 2 tsp garam masala and a 1/4 tsp of cayenne pepper.
Let sit while making sauce.
Sauce
If using, soak cashews in just enough water to cover.
Set aside.
Heat 1 tablespoon oil in a large saucepan over medium-high heat.
Sauté onions until soft and translucent, about 5 minutes.
Stir in butter, ginger, garlic, lemon juice, 1 teaspoon garam masala, chili powder, cumin, and bay leaf.
Cook and stir for 1 minute.
Add tomatoes and simmer until liquid is reduced to desired thickness.
Season with salt to taste and adjust other seasonings.
Heat 1 tablespoon oil in a large heavy skillet over medium heat.
Cook chicken until lightly browned, about 10 minutes, jut not completely cooked..
Add chicken to sauce and stir together.
Drain water from cashews and blend to form paste.
Add cashew paste to chicken and stir in cream and yogurt.
Simmer on low for 5 to 10 minutes to develop flavors.
Serve over basmati rice or with naan.