Butter Chicken

Directions

1. 1
   Cut chicken into 1 inch cubes.
2. 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. 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. 4
   Add chicken, cook, stirring for about three minutes. Add tomatoes incl juices.
5. 5
   Reduce heat to low and, cover and simmer for 30 minute Stirring occasionally.
6. 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. 7
   Drain half the water and blend remaining water with cashews until oureed.
8. 8
   Add pureed cashews to chicken and let simmer for 5 minute Stir in cream and cilantro.
9. 9
   Serve with basmati rice.