Brown's Butter Chicken

Authentic Canadian west coast recipe! This winds up being quite mild, which means the buttery taste of the cream and cashews isn't overpowered by spices. For a more carnivorous variation, dice up some cooked bacon and add it before simmering.

• Ready In: 2 hrs 10 mins
• Serves: 8
• Yields: 1 batch of curry

Ingredients

• Marinade

• 1  kg boneless skinless chicken thighs
• 1 (175 g) container plain yogurt
• 1 1⁄2 teaspoons paprika
• 1⁄2 teaspoon cayenne
• 1⁄2 teaspoon white pepper
• 1 1⁄2 teaspoons  coriander
• 1⁄2 teaspoon cumin

• Sauce

• 1  medium onion, diced
• 1⁄4 cup butter
• 4  garlic cloves, crushed
• 1 (796 ml) can crushed tomatoes
• 1  cup heavy cream
• 1  cup cashews, ground
• 1  cup water
• 2  teaspoons curry powder
• 1  teaspoon  coriander
• 1⁄2 teaspoon allspice
• 1  teaspoon white pepper
• 1⁄2 teaspoon ground cloves
• 1  teaspoon paprika
• 1⁄2 teaspoon cayenne
• 1  teaspoon salt

Directions

1. Mix together the marinade ingredients, coating chicken. Refrigerate overnight.
2. Grill or bake the chicken until cooked throughout, allow to cool.
3. Fry the onion in butter until caramelized.
4. Add all the spices except the salt, fry until fragrant.
5. Add remaining sauce ingredients.
6. Dice chicken into two inch chunks, add to sauce.
7. Simmer 1 hour, serve over basmati rice.