Mix with the marinade ingredients and marinate for as long as you have time for. It's best to marinate the chicken for 24 hours but if you are rushed then go ahead and use within the hour. Just note that 24 hour is truly special and I highly recommend you try it.
Heat a skillet with some neutral tasting oil like canola to fry the chicken in.
Fry the chicken, marinate still on it, on all sides until nice and golden brown but not burnt. If you burn it, it will be bitter and you won't be able to use the chicken fonds in your gravy.
Once the chicken is caramelised, add water, vegetable or chicken stock to the skillet to pick up all those roasty flavours. Set aside until we are ready to add it to the gravy.
Cooking the gravy
Heat a non-stick pan or saute pan with some neutral tasting oil like canola.
Add the chopped onions along to the pan and cook on medium heat until soft, fragrant and very lightly caramelised. Why? This is important in Indian cooking. You want to bring the sweetness out of the onions by doing this. Take care not to caramelise them too much.
Add the curry paste and chopped tomatoes. Cook on medium heat for about 2 minutes until the tomatoes are soft and the watery juice has reduced. You will know this is ready when the mix starts to come together in a kind of puree and looks oily.
At this point, we add the cream, liquid in the skillet with cooked chicken, cashew nuts, and butter. Simmer on medium/low heat for about 4 minutes just so that it all comes together and the cashew nuts soften a bit.
Pour this gravy into a high-speed blender or use a stick blender to blend it smooth. Take care not to burn as this stuff is molten hot at this stage. While you at it, give it a taste. You will notice that the salt and sugar is missing. Consider the consistency of the gravy. It should be thick enough to coat the back of a spoon, smooth and velvety. If it's too thick add a bit of cream, stock or water. If it's too runny don't worry we simmer it a bit longer in the next step until you are happy with the result.
Get this gravy back into the pan and add the chicken to it or add the gravy to the pan with the chicken. Whichever you have space for.
Now is the time to add the salt and sugar in increments. I say that because we all have different salt tolerance and also your tomatoes might be sweeter or more sour than the ones I used. So, add half the required amounts of each and then taste and adjust until you are happy with the balance.
The final step is to simmer the chicken in the gravy on medium/low heat. This is to make sure the chicken is cooked through and the sauce is the right consistency.
With everything looking great, serve up your masterpiece and enjoy!
I like serving my butter chicken with Steamed rice and Soft flour tortillas brushed with garlic and herb butter. See the post for more serving ideas.Curries always taste better the next day. You can make this ahead and easily store in the fridge for up to 5 days easily.Freeze for longer storage and future use. Make sure to seal airtight and portioned. Keep in the freezer for no more than 6 months.