Restaurant Style Butter Chicken 

Tender, seasoned chicken is simmered in a flavorful, savory sauce. Served with homemade tandoori naan, flavourful onion pulao or plain, fluffy rice, you'll choose this over take out, any day!


Combine your chicken with all the ingredients needed for the marinade.

Transfer to a baking sheet, and bake at 375°F for 15 minutes.

In a large stainless steel skillet with 1 tablespoon of butter, brown garlic, ginger, cashew nuts, cardamon and a cinnamon stick until fragrant.

Add the tomato passata to the skillet, and let it cook through until the water has evaporated, and it has thickened.

Once the passata is thick, remove the visibly large spices such as cardamon pods and cinnamon sticks, and put the sauce into a blender. Add half of the water, and blend until smooth.