Butter Chicken

prepare the chicken marinade by mixing 1/2 cup yogurt, 1 teaspoon crushed garlic, 1 teaspoon crushed ginger, 1 1/2 teaspoons garam masala, 1/2 teaspoon turmeric, a pinch of saffron, 1 teaspoon hot paprika, 1 teaspoon sweet paprika, 1/2 teaspoon cumin, 1 teaspoon white vinegar, salt, and pepper.

Add the boneless chicken pieces to the marinade and mix well to coat the chicken. Let it marinate in the fridge for at least 2 hours or more.

In a large pan, melt 3 tablespoons butter with 2 tablespoons olive oil, then add the chicken and cook until fully cooked.

Once the chicken is cooked, remove it from the pan and set it aside.

In the same pan, add 1 chopped onion and sauté until golden brown.

Add 1 teaspoon crushed garlic, 2 teaspoons crushed ginger, 1 teaspoon cumin, 2 teaspoons garam masala, 1 tablespoon white vinegar, 1 teaspoon sugar, 1 teaspoon hot paprika, 1/2 teaspoon sweet paprika, 1/2 teaspoon turmeric, and salt to taste. Stir well.

Add 2 tablespoons tomato paste and 1/2 kg chopped tomatoes, and let it cook for about 10 minutes.

Add 1/4 cup cashews and 2 cups chicken broth. Let the mixture simmer until the sauce thickens.

Before adding the cream, use an immersion blender to blend the sauce until smooth.

Add the cooked chicken back into the pan with the blended sauce, and simmer on low heat for another 10 minutes.

Add 1/2 cup cream and stir well to combine the ingredients.

Garnish the dish with extra cream, cilantro, and cashews before serving.