Butter Chicken

• 1 cup unsalted raw cashews
• 2 tsp garam masala
• 2 tsp ground coriander
• 1/2 tsp cayenne pepper
• 3 cloves garlic, coarsely chopped
• 1 piece (1 1/2 inches) fresh ginger, grated
• 2 tbsp white vinegar
• 1/3 cup tomato paste
• 1/2 cup yogurt
• 2 lbs boneless skinless chicken thighs, halved
• 5 tbsp butter
• 1 None onion, finely chopped
• 1 None cinnamon stick
• 4 None cardamom pods, bruised
• 1 tsp hot paprika
• 1 can (15 oz) tomato puree
• 3/4 cup chicken stock
• 3/4 cup light cream

1. Toast nuts in small dry skillet, stirring, until just light brown. Add garam masala, coriander and cayenne pepper, continue stirring, until nuts are lightly browned.
2. Blend or process nut mixture with garlic, ginger, vinegar, tomato paste and half the yogurt until mixture forms a paste. Transfer to large bowl. Stir in remaining yogurt. Add chicken; turn to coat. Cover; refrigerate 3 hours or overnight.
3. Melt butter in large saucepan on medium-high heat. Cook onion, cinnamon and cardamom, stirring, until onion is lightly browned. Add chicken mixture; cook, stirring, 10 mins.
4. Stir in paprika, tomato puree and stock; bring to a boil. Reduce heat to low; simmer, uncovered, for 45 mins, stirring occasionally.
5. Discard cinnamon and cardamom. Add cream; simmer, uncovered, for 5 mins. Season to taste.

cashews, garam masala, ground coriander, cayenne pepper, garlic, fresh ginger, white vinegar, tomato paste, yogurt, chicken, butter, onion, cinnamon stick, cardamom pods, paprika, tomato puree, chicken stock, light cream

Taken from recipes-plus.com/api/v2.0/recipes/36396 (may not work)