Mazedaar Butter Chicken

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1 cup raw cashew nuts (150g)
2 tbls garam masala
2 tbls ground coriander
3/4 teasp chilli powder
3 cloves garlic
2 tbls ginger
2 tbls vinegar
1/3 cup tomato paste(80g)
1/2 cup Yogurt
1 kg chicken
1/2 tbls cardamom powder
1 cinnamom stick
1 tblsp sweet paprika
400 g can tomato puree
3/4 cup chicken stock
1 cup cream

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Stir nuts , garam masala, coriande and chilli in a heated small frying pan until nuts are browned lightly.
Make a nut mixture with garlic, ginger, vinegar and half the yougurt until smooth.
In large bowl, combine nut mixture, remaining yogurt and chicken;cover and refridgerate 3 hours.
Melt butter in a large pan, add onion, cinnamon and cardamom; cook until the onions are browned.
Add the chicken mixture; cook 10 minutes.
Add paprika puree and stock, bring to boil 4-5 minutes.
Remove and discard cinnamon and cardamom.
Add cream; simmer 5 minutes.

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There are 2 comment(s) for this recipe.

by Anonymous when tomato paste will be added Fri Aug 03, 2012

by Anonymous How much butter is used? Fri Jul 27, 2012

Link to this recipe: http://www.desirecipes.com/recipe/Mazedaar-Butter-Chicken