Butter Chicken Curry

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

Marinade:
1 Tbsp tandoori masala
1/2 Tbsp garam masala
2 Tbsp lime juice
1/2 tsp cumin powder
5 Tbsp yogurt
Salt to taste
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



--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/