Butter Chicken

This classic butter chicken is loaded with flavorful spices and is decadent enough for a special occasion.

Ingredients

• 1/2 cup raw cashews
• 1/2 cup water
• 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
• 1 1/4 cups Mountain High™ original whole milk plain yoghurt
• 2 tablespoons ground garam masala
• 3/4 teaspoon Kashmiri chile powder
• 1 1/4 teaspoons salt
• 1 cup chopped onions
• 2 tablespoons finely chopped peeled gingerroot
• 2 cloves garlic
• 2 tablespoons butter
• 1/4 teaspoon ground turmeric
• 1 can (6 oz) tomato paste
• 1 1/2 cups water
• 2 tablespoons finely chopped fresh cilantro leaves

Instructions

1. Place cashews in small bowl with 1/2 cup water; soak in refrigerator at least 8 hours or overnight. In medium bowl, mix chicken, 1/2 cup of the yoghurt, 1 tablespoon of the garam masala, the chile powder and 1/2 teaspoon of the salt; stir to coat. Cover and refrigerate at least 3 hours but no longer than 8 hours.
2. Drain cashews; mix with onions, gingerroot and garlic in food processor. Cover and process 2 to 3 minutes, scraping down side several times, until mixture forms a smooth paste. Set aside.
3. Heat 12-inch nonstick skillet over medium-high heat; add chicken with marinade. Cook chicken 6 to 8 minutes, stirring frequently, until chicken is no longer pink in center; remove and set aside.
4. Reduce heat to medium; in same skillet, melt butter. Add remaining 1 tablespoon garam masala and the turmeric . Stir to blend; cook 1 minute. Add tomato paste; cook 3 minutes, stirring constantly. Stir in cashew mixture until completely blended. Cook 3 minutes, stirring occasionally. Add 1 1/2 cups water, the chicken, remaining 3/4 cup yoghurt and remaining 3/4 teaspoon of salt; stir to combine. Heat to simmering; cook 8 minutes, stirring occasionally. Top with cilantro; serve with rice, if desired.