Ingredients

• Raw Cashew nuts - 1 cup
• Garam Masala - 2 tsp
• Ground Coriander - 2 tsp
• Chilli Powder - 3/4 tsp
• Salt - 1 tsp
• Garlic, chopped - 6 cloves
• Fresh ginger - 1 tbsp
• White vinegar - 2 tbsp
• Tomato paste - 1/3 cup (80 g)
• Yogurt - 1 cup
• Chicken thighs or thigh fillets, halved - 1 kg
• Butter - 80 g
• Brown onion - 200 g, chopped finely
• Cinnamon stick - 2 inch piece
• Green cardamom pods, crushed - 4
• Degi mirch - 1 tsp
• Tomato puree - 400 g can
• Chicken stock - 3/4 cup
• Cream - 1 cup

How to Make Butter Chicken with nuts

• Brown lightly the cashew nuts, garam masala, coriander and chilli powder in a heated small frying pan
• Blend or process nut mixture with salt, garlic, ginger, vinegar, tomato paste and yogurt until just smooth
• Combine nut mixture and chicken, cover and refrigerate overnight
• Cook onion, cinnamon and cardamoms in butter in a large saucepan, stirring until browned
• Add chicken mixture and cook for 10 minutes
• Add degi mirch, tomato puree and chicken stock and bring to boil
• Simmer uncovered, stirring occasionally, till chicken is cooked fully and butter floats on top
• Remove and discard cinnamon and cardamom
• Add cream just before serving and simmer for 5 minutes
• Serve immediately with papad and tomato and onion salad