Butter Chicken

Cooking time: 45 mins

Serving: 4

Ingredients

1/2 cup	Natural Yoghurt
1 tbsp	Lemon Juice
1 tsp	Turmeric
2 tsp	Garam Masala Powder
1 tsp	Chilli Powder
1 tsp	Ground Cumin
2 tsp	Fresh Ginger, Grated
2	Garlic Cloves, Crushed
4	Chicken Breasts, Chopped
125g	Cashews, Roasted
60g	Unsalted Butter
1 tbsp	Sunflower Oil
1	Onoin, Finely Chopped
1 tsp	Ground Cardamom
1	Cinnamon Stick
1	Bay Leaf
2 tsp	Sweet Paprika
425g	Can Crushed Tomato
150ml	Chicken Stock
1 cup	Thickened Cream

Method

• Combine yoghurt, lemon juice, turmeric, garam masala, chilli, cumin, ginger and garlic in a bowl. Add chicken and stir well. Cover and refrigerate overnight.
• Reserve half the cashews and place remaining cashews in a food processor. Process until finely ground.
• Heat the butter and oil in a pan over medium heat. Add the onion, cardamom, cinnamon and bay leaf and cook for 2 minutes until the onion starts to soften.
• Reduce heat to low, then add chicken and marinade, paprika, tomato puree, cashew powder and stock. Simmer for 15 minutes. Stir in cream and cook for a further 10 minutes.
• Garnish with cashews, chopped coriander and serve with rice.