Butter Chicken

Step 1

Combine all chicken marinade ingredients with the cubed chicken and marinate in fridge for at least 30 minutes – 2 hours.

Step 2

For the sauce, in a large sauce pot or frying pan with high edges, sauté the onions, garlic, and ginger in oil for 2-3 minutes until softened and lightly browned on medium heat.

Step 3

Add in the garam masala, ground coriander, chili powder, turmeric and cashews (if using). Toast for 1-2 minutes, stirring continuously.

Step 4

Add in the chicken broth and stir to combine. Use your spatula to scrape the bottom of your pan to lift any browned bits. Add to a blender with the tomato sauce.

Step 5

Blend the sauce until smooth (or use a handheld immersion blender). Pour the sauce back into the sauce pot or frying pan with high edges.

Step 6

In a frying pan on medium heat, sauté the marinated chicken for 4-5 minutes until cooked through.

Step 7

Add the chicken to the sauce and stir to combine.

Step 8

Stir in the honey.

Step 9

Simmer for 10-15 minutes until the chicken is tender.

Step 10

Add in the yogurt (or cream) and stir to combine.

Step 11

Serve with rice and naan bread. (optional: serve topped with a scoop of yogurt or cream)