Butter Chicken

1: Cube chicken and place in a large bowl. To chicken, add yogurt, garlic, ginger, and all spices listed under 'for chicken'. Add olive oil. Mix to coat chicken. Cover and marinate for at least 30 minutes, or up to 24 hours in the refrigerator.

2: In a large, deep frying pan, heat 2 tbsp ghee or butter on medium-high heat. Add marinated chicken and cook for about 4 minutes on each side. Remove and set aside.

3: In the same pan, add 2 tbsp ghee or butter and cook onion for about 3 minutes. Add minced garlic and ginger and cook another 2-3 minutes.

4: Add tomato sauce, Garam masala, chili powder, turmeric, heavy cream, and cashews. Cook for 3 minutes. Turn heat off and blend until completely smooth.

5: Once blended, place back in the frying pan. Add chicken and a cinnamon stick. Cook on low for 10-15 minutes allowing it to simmer and thicken. Taste for salt and add if needed. Top with cilantro. Serve with rice.