Butter Chicken

READY IN: 48hrs 30mins




  • 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 )
  • Chop chicken into bite sized chunks and cover with the mixture letting marinade for 12-24 hours refrigerated.
  • Place cashews in water to soak over night.
  • Heat a heavy bottomed pot and ghee on medium/high heat, once hot add onions.
  • Cook onions, while stirring, until they begin to sweat.
  • Add garlic and ginger continuing to stir so as not to burn them.
  • Add chili powder coriander and cumin stirring as they become fragrant.
  • Add tin of crushed tomatoes.
  • Continue to stir until the mixture begins to boil, add 1/2 CUP of water and cook for another 5 minutes.
  • Blend this mixture in a high powered blender for best results, a stick blender is also adequate. Then set aside.
  • 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.
  • In dutch oven or heavy bottomed pot brown the chicken discarding any excess marinade.
  • Add the sauce to the pot stirring until it begins to bubble.
  • Add Garam Masala, fenugreek and sugar.
  • Stir in Cashew cream and once it begins to simmer again it's ready to go.
  • Serve with basmati rice and cilantro garlic naan!
  • Note: if you would like it spicier add more or less chilli powder to your taste. Enjoy!