Butter Chicken Curry

1. 1 Kg diced boneless chicken.
2. 2 tomatoes (blended)
3. 2 onions chopped
4. 1 Tbsp ginger-garlic paste
5. 15 cashew nuts (made into a paste using water)
6. 2 Tbsp butter
7. 3 Tbsp thick cream
8. 1 tsp chili powder
9. 1 tsp oil

1. Marinade:
2. 1 Tbsp tandoori masala
3. 1/2 Tbsp garam masala
4. 2 Tbsp lime juice
5. 1/2 tsp cumin powder
6. 5 Tbsp yogurt
7. Salt to taste
8. Mix all the above ingredients well in a bowl

Marinate the chicken in the marinade for one hour. Heat oil in a pan and fry the chicken for 10 minutes. Remove the chicken and keep aside. In the remaining oil, fry the chopped onions till golden, then add the ginger-garlic paste and fry sprinkling some water now and then till oil separates. Add the cashew nut paste, chili powder, tomato paste and cook for 10 minutes. Add the butter, cream and chicken. Mix well and cook until it is done. For more recipes go to http://www.curryguide.com.au