This easy chicken butter recipe is a great alternative to your regular takeout. This creamy curry comes together easily and is mild is spice but rich in flavor.
In a large bowl add chicken and all the marinade ingredients.
Mix well and let chicken marinate for at least 2 hours
In a large pan add water, chopped tomatoes, tomato paste, sliced onion, garlic, bay leaves, cardamom pods, cinnamon, garam masala, chili powder, paprika, cashew nuts and salt.
Let it simmer on medium heat for 1 hour
Remove cardamom pods and bay leaves
Add the mixture in a blender and pulse for 3 minutes until creamy and saucy
Strain the sauce, then set aside in a bowl
In the same pan, add 2 tablespoons of the butter
Add the chicken and cook on medium heat for 7-8 minutes on each side, until thoroughly cooked
Add the strained sauce, the remaining 2 tablespoons of butter and the heavy cream
Simmer for 7 minutes
Remove from heat, garnish with cilantro and lime and serve with steamed rice