Butter Chicken (Cashew Gravy)

Ingredients

• 1 lb chicken thighs, boneless/skinless (Main)
• 2-3 cups water (for blending) (Main)
• 3 tbsp ghee/oil (Main)
• 1 tbsp ginger garlic paste (Main)
• 1 tsp salt (Marinade)
• 2 tsp Kashmiri chilli powder (Marinade)
• 1 tsp turmeric powder (Marinade)
• 2 tbsp mustard oil (Marinade)
• 1 onion (Base Gravy)
• 4 tomatoes (Base Gravy)
• 1 handful cilantro leaves (Base Gravy)
• 3 tbsp tomato paste (Base Gravy)
• 2 tsp garlic ginger paste (Base Gravy)
• 1 1/2 tsp salt (Base Gravy)
• 2 tbsp oil (Base Gravy)
• 1/2 cup raw cashews (Base Gravy)
• 3 cups water (Base Gravy)
• 1 tsp salt (Spice Mix)
• 1 tsp turmeric powder (Spice Mix)
• 2 tsp Kashmiri chilli powder (Spice Mix)
• 1/2 tsp garam masala powder (Spice Mix)
• 1 tsp coriander powder (Spice Mix)
• 1 tbsp kasoori methi (Spice Mix)
• 1 cup heavy cream (To Finish)
• 1 tbsp sugar (To Finish)
• 2 tbsp butter (To Finish)

Steps

1. Marinate the chicken about 1 hour prior, using the marinade ingredients.
2. Prep the base gravy ingredients. Boil while the chicken is marinating, about 45 minutes to 1 hour, until all vegetables are soft.
3. Add oil/ghee to a pan. Cook the chicken in batches until slightly golden brown (8 to 10 minutes per batch, high heat, until it's not sticking to the pan).
4. Blend the base gravy and strain it to remove any chunks.
5. Add the ginger garlic paste to the same oil that was used for the chicken. Reduce heat to low.
6. Add the spice mix.
7. Add the base gravy.
8. Add the sugar.
9. Add the chicken and mix.
10. Let it cook for a few minutes until thick.
11. Add the heavy cream.
12. Cover and cook on high heat for 5-10 minutes, until it reaches a custard-like consistency.
13. Add the butter and mix.