Butter Chicken


  1. Combine chicken breasts with yoghurt, lemon juice, garlic, ginger, garam masala, chilli, turmeric and cumin in a large mixing bowl making sure chicken is well coated. Cover and refrigerate for at least 8 hours, preferably overnight.
  2. Place half the cashew nuts in a food processor and process to a fine powder.
  3. Heat the butter and oil in a large fry pan and add onion, cardamom, cinnamon stick and bay leaf. Fry for 3 minutes or until onion is soft.
  4. Add cashew nut powder, tomato puree and chicken stock. Simmer for 15 minutes, stirring occasionally.
  5. Stir in thickened cream and simmer for a further 10 minutes.
  6. Serve with basmati rice and scatter extra cashew nuts and coriander on top.