CASHEW BUTTER CHICKEN

"Anyone who has eaten in an Indian restaurant is familiar with butter chicken, the most popular of Indian curries. This is a dish typical of the cuisine developed in the royal Moghul palaces of Delhi. It's rich and deliciously decadent. Cashews add a subtle, nutty sweetness to this tomato-butter cream sauce, which is surprisingly easy to make, as there are no minced onions, ginger and garlic to be sauteed first."

CHICKEN:
2 lb (900 g) boneless, skinless chicken breasts, cut in 1-inch cubes
2 cloves garlic, finely grated or minced
1/2-inch piece ginger, finely grated or minced
1/4 cup fresh lemon juice
1/2 tsp saffron strands
1 tsp each: ground coriander, dried fenugreek leaves
1/2 tsp each: ground cumin seeds, toasted and crushed cumin seeds, garam masala
1/4 tsp ground black pepper
Salt to taste
SAUCE:
2 tbsp vegetable oil
2 cups drained canned plum tomatoes, pur?ed, + 3/4 cup canned liquid
1 tsp dried fenugreek leaves
1/2 tsp each: ground coriander, ground cumin, toasted + crushed cumin seeds, garam masala, dried ginger powder
1/4 tsp each: dried garlic powder, cayenne pepper
1/4 to 1/2 tsp black pepper
Generous pinch saffron
Salt to taste
2 tbsp ground cashews
2 tbsp cold butter
1/2 cup whipping cream
basmati rice or naan bread (for serving)

FOR CHICKEN:
Combine all ingredients in large mixing bowl. Toss to coat well. Cover and refrigerate at least 2 hours or overnight.

WHEN READY TO COOK:
Spread chicken over parchment-lined baking tray. Bake in preheated 400 degree F oven 8 minutes or until chicken is just tender. Don't overcook. Transfer chicken to bowl; discard juices. (Can be made ahead and refrigerated up to 3 days.)

FOR SAUCE:
Warm oil in large non-stick skillet over medium-high heat. Add pureed tomatoes. Reduce heat to low. Cook, stirring occasionally, 10 minutes.

Add fenugreek, coriander, ground cumin, crushed cumin, garam masala, ginger powder, garlic powder, cayenne, black pepper, saffron, salt and cashews. Cook 5 minutes to thicken mixture.

Add 3/4 cup tomato liquid and butter. Cook 2 minutes.

Add cream and reserved chicken; stir well. Cook 5 minutes.

Enjoy with basmati rice or naan bread.

Makes 4 servings
From: Smita and Sanjeev Chandra authors of Cuisines of India by Smita Chandra and Sanjeev Chandra
Source: The Toronto Star, January 03, 2007