Butter Chicken

• 675 g boneless skinless chicken breasts (or thighs)
• 1 tablespoon olive oil
• 4 teaspoons garam masala, divided
• 4 teaspoons tandoori masala, divided
• 2 tablespoons butter
• 1 onion, halved and thinly sliced
• 28 ounces diced tomatoes
• 1/2 cup roasted cashews, unsalted
• 2 cups water
• 1/4 cup cream
• 1/4 cup cilantro, chopped

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

chicken breasts, olive oil, garam masala, tandoori masala, butter, onion, tomatoes, cashews, water, cream, cilantro

Taken from www.food.com/recipe/butter-chicken-490873 (may not work)