Butter Chicken

Ingredients :   Natural yoghurt - 125ml (1/2 cup)
Lemon juice - 1 tbs
Turmeric - 1 tsp
Garam masala - 2 tsp
Chilli powder - 1 tsp
Cumin powder - 1 tsp
Fresh ginger garlic paste -2 tsp
Chicken breast fillets - 1kg
Cashews - 125g
Unsalted butter - 60g
Sunflower oil - 1 tbs
Onion - 1 finely chopped
Cardamom powder - 1 tsp
Cinnamon stick - 1
Bay leaf - 1
sweet paprika - 2 tsp
Tomato puree - 425g
Chicken stock - 150ml
Thickened cream - 250ml

Proceed :

Combine yoghurt, lemon juice, turmeric, garam masala, chilli, cumin, ginger and garlic in a bowl. Add chicken and stir well. Cover and refrigerate overnight.
Reserve half the cashews and place remaining cashews in a food processor. Process until finely paste and keep it aside.
Heat the oil in a pan over medium heat. Add the onion, cardamom, cinnamon and bay leaf and cook for 2 minutes until the onion starts to soften. Grind it and make it a fine paste and keep it aside.
Heat the butter over medium heat, then add chicken and marinade, paprika, onion paste, tomato puree, cashew powder and stock. Simmer for 15 minutes. Stir in cream and cook for a further 10 minutes.
Garnish Butter chicken with cashews, chopped coriander.