Butter Chicken

1. Add the chicken to a bowl with all the marinade ingredients. Mix well. Let it sit for at least 30 minutes, or ideally overnight.
2. Heat 2 tbsp butter + 1 tbsp olive oil in a large pan over medium-high heat. Cook the chicken until golden. Remove and set aside.
3. In the same pan, add 2 tbsp butter + 1 tbsp oil over medium heat. Add the onions & cook until soft, about 5 mins. Add the garlic, ginger, and sauce spices. Stir & cook for 1–2 mins.
4. Add the passata & cashews if using. Gently simmer for 5 mins. Stir in the cream.
5. Using a handheld blender or transferring to a blender, carefully blend the sauce. Optionally add hot water to adjust consistency.
6. Add the blended sauce back to the pan along with the reserved chicken. Keep the heat low & simmer for 10–15 minutes until the chicken is cooked through. Add the remaining 2 tbsp of butter.
7. Finish with a squeeze of lime and lots of cilantro.