Butter Chicken

I decided to try and make a butter chicken from scratch. I had no idea what it was supposed to taste like when made from scratch, as I have only tasted the butter chicken from a jar. I fochilliund it was quite tasty. This recipe asks for a cinnamon stick as well. When I saw that, I got so excited, I've had a packet of cinnamon sticks for a couple of weeks I've been hanging to use, this time I finally got to try them out.

- 1/2 cup yoghurt
- 1 tablespoon lemon juice
- 1 teaspoon tumeric

- 1 teaspoon cumin                             
- 1 teaspoon ground cardamom
- 2 teaspoons garam masala
- 1 teaspoon chilli
- 2 teaspoons ginger
- 2 cloves garlic, crushed
- 1 kg chicken breast
- 125g cashews
- 60g unsalted butter
- 1 tablespoon oil
- 1 onion, diced
- 1 cinnamon stick
- 1 bay leaf
- 1 teaspoons paprika
- 425g tomato puree
- 150ml chicken stock
- 1 cup cream


1. In a bowl, mix the yoghurt, lemon juice, tumeric, garam masala, cumin, chilli, ginger and garlic together. Add the chicken and coat well. Cover and leave it in the fridge for at least 1/2 hour.

2. Process half the cashews with a food processor until it's finely ground.

3. In a large frypan, heat the butter and oil over medium heat. Add the onion, caramom, cinnamon stick and bay leaf for around 2 minutes or until the onion softens.

4. Lower the heat and add the chicken and marinade, paprika, puree, cashew powder and stock. Simmer until cooked.

5. Stir in the cream and cook for 10 minutes.