Butter Chicken

Serves 6-8


Ingredients


Spice bag (click here for instructions on how to make one)
3 green cardamom pods, lightly crushed
1 cinnamon stick


2/3 cup plain yogurt
2 tsp garam masala
1 tsp ground turmeric
1/2 tsp ground chili powder
1 tsp ground cumin
2 tsp fresh ginger, grated
2 cloves garlic, crushed
1 3/4 lb skinless chicken breast or thighs, cut into bite-sized pieces


1/2 cup cashews, finely ground



2 tbsp vegetable oil
2 onions, sliced


1 tsp ground paprika
14oz can crushed tomatoes
1/4 cup raw cashews


2 tbsp fresh cilantro, chopped
3 tbsp cream
salt
toasted cashews, for garnish


Directions


Put the cardamom pods and cinnamon stick into the spice bag. Set aside.


Combine yogurt, garam masala, turmeric, chili powder and cumin in a bowl with the ginger and garlic. Add the chicken pieces, mix well to coat with the flavorings, and set aside.


Grind 1/2 cup raw cashews in a food processor or blender (I use a coffee grinder). Transfer to a small bowl and mix into a smooth paste, adding warm water 1 tsp at a time. Set aside.


Heat the vegetable oil in a large heavy-based saucepan over medium heat and cook the onions, with the spice bag, for 3-4 mins until the onions soften. Reduce heat, add chicken pieces and their marinade, plus the paprika, tomatoes, cashew paste and whole cashews. Bring to a boil, then reduce heat and simmer 30 mins or more, until the chicken is cooked. Remove spice bag.


Add the fresh cilantro and cream to the pan, with salt to taste, and warm through. Garnish with toasted cashews before serving.