Butter Chicken

Directions

1. 1
   Mix together yogurt and tandoori paste (( I used Patak's but if you only have Tandoori Masala spice I would recommend adding 1 TBS Garlic paste and 1 TBS ginger paste to the marinade )
2. 2
   Chop chicken into bite sized chunks and cover with the mixture letting marinade for 12-24 hours refrigerated.
3. 3
   Place cashews in water to soak over night.
4. 4
   Heat a heavy bottomed pot and ghee on medium/high heat, once hot add onions.
5. 5
   Cook onions, while stirring, until they begin to sweat.
6. 6
   Add garlic and ginger continuing to stir so as not to burn them.
7. 7
   Add chili powder coriander and cumin stirring as they become fragrant.
8. 8
   Add tin of crushed tomatoes.
9. 9
   Continue to stir until the mixture begins to boil, add 1/2 CUP of water and cook for another 5 minutes.
10. 10
    Blend this mixture in a high powered blender for best results, a stick blender is also adequate. Then set aside.
11. 11
    Drain water from the cashews and blend with cream in a high powdered blender or food processor. If necessary add a bit of water to thin, results should not be runny.
12. 12
    In dutch oven or heavy bottomed pot brown the chicken discarding any excess marinade.
13. 13
    Add the sauce to the pot stirring until it begins to bubble.
14. 14
    Add Garam Masala, fenugreek and sugar.
15. 15
    Stir in Cashew cream and once it begins to simmer again it's ready to go.
16. 16
    Serve with basmati rice and cilantro garlic naan!
17. 17
    Note: if you would like it spicier add more or less chilli powder to your taste. Enjoy!