Butter Chicken

Ingredients

• 2 tablespoons butter
• 1 cinnamon stick
• 2 cloves
• 1 teaspoon cumin, toasted and ground
• 1 teaspoon coriander, toasted and ground
• 2 cups tomato (fresh or canned), pureed
• 1 tablespoon tomato paste
• 1/2 teaspoon cayenne pepper or to taste
• 1 batch tandoori chicken
• 1 tablespoon honey
• 1 tablespoon dried fenugreek leaves
• 2 tablespoons cashew or almond butter (optional)
• 1/4 cup heavy cream
• 1 teaspoon garam masala
• salt to taste
• butter (optional for garnish)
• cilantro (optional for garnish), chopped

directions

1. Melt the butter in a pan over medium heat.
2. Add the cinnamon, cloves, cumin and coriander and cook until fragrant, about a minute.
3. Add the tomatoes, tomato paste and cayenne, reduce the heat to medium low and simmer until the sauce starts to thicken, about 10-15 minutes.
4. Add the chicken, honey, fenugreek, almond butter and cream and simmer for another 10-15 minutes.
5. Add the garam masala and salt and remove from heat.
6. Serve over basmati rice garnished with butter and cilantro.

http://www.closetcooking.com/2011/07/butter-chicken-murgh-makhani.html