New Delhi Style Butter Chicken with Pilau Rice

Ingredients

• 2 28 oz. cans whole peeled tomatoes
• 1 12 oz. can tomato paste
• 1 cup unsalted cashews
• 2 small yellow onions, halved
• 2 tbsp garam masala
• 1 tsp cumin
• 1 tbsp coriander
• 2 tbsp fenugreek leaves (or curry powder)
• 2 tbsp butter
• 1 cup heavy cream
• Salt, to taste
• 2 tbsp garlic, chopped
• 1 tsp sugar
• 1 tbsp lemon juice
• 2 lb boneless skinless chicken breast, cut into 1" cubes

Directions

• For the Pilau rice, cook basmati rice with Saffron. Add green peas.
• For the Butter Chicken, boil and cook the onions along with the cashews in 2 cups of water for 10 minutes.
• Simultaneously, heat a medium sized pot, add oil, garlic, and add chicken. Cook for 10 minutes.
• Open the canned, whole peeled tomatoes. Puree in a blender.
• Puree the onion and cashew mixture.
• Heat a medium sized pot, add oil, garlic, chicken. Sauté for 6 minutes.
• Add the onion cashew mixture. Cook for 4 minutes.
• Add the rest of the ingredients except cream.
• Simmer for 12 minutes.
• Add the cream and further cook for 3 minutes.
• Serve with rice.

Pairs With: Esprit de Tablas/Beaucastel Blanc, Patelin de Tablas Blanc, Roussanne