Indian Butter Chicken (Without the Butter)

Name: Indian Butter Chicken (Without the Butter)
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 500 g chicken breasts; 1 onion; 2 tsp vegetable oil; 1 tsp cumin; 1 tsp cinnamon; 1 tsp salt; 0.5 cup unsalted cashews; 0.5 cup plain 1% yogurt; 0.5 cup 1% low-fat milk; 1 piece gingerroot; 2 plum tomatoes; 1 can tomato paste (6 ounce); 2 garlic cloves; 1 tsp chili powder; 0.5 tsp ground cardamom; 0.25 tsp turmeric; 0.125 tsp clove; 0.125 tsp black pepper; 1 tbsp butter

Chicken, cashews and yogurt baked in the oven and spiced with cumin and cinnamon for a South Asian dish.

1 hr 5 min · Serves 4 · Medium

Method

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Time: Prep 25 min · Cook 40 min · 65 min total
Difficulty: medium

1
Can be made on stove top or in oven (if using oven preheat oven to 325°F. Chop chicken pieces into bite size pieces or slightly larger, according to preference.
2
In a large bowl mix chicken with onion, oil, cumin, cinnamon and salt. Set aside. To make the sauce, combine all ingredients from the cashews up to and including black pepper. Process until pureed using a blender, hand blender or a food processor.
3
Melt butter in large heatproof (if cooking in oven) casserole pot. Brown chicken and onions turning to brown all sides well.
4
Add cashew sauce to pot. Cover tightly and bake in oven (or cook on stovetop) for 40 minute.
40 min