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Butter Chicken

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“This recipe is from Loblaws; they make it at the deli and it was featured in Toronto Star. Makes 4 large, or 8 small servings. You will need at least 1 hour for letting chicken marinate, included in prep time”
READY IN:
1hr 30mins
SERVES:
4-6
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

Directions

  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.

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