🥘 Ingredients
- canned whole tomatoes 28 oz
- raw cashews ½ cup
- ginger-garlic paste 1 Tbs
- green chiles 2
- green cardamom 4 pods
- cinnamon 1 stick
- water 1 cup
- kosher salt 2 tsp
- butter 4 Tbs
- Kashmiri chile powder 1 Tbs
- honey 1 Tbs
- heavy cream ½ cup
- kasuri methi 1 Tbs
- cold butter 3 Tbs
🍳 Cookware
- heavy pot
- blender
- fine sieve
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1Simmer canned whole tomatoes , raw cashews , ginger-garlic paste , green chiles , green cardamom , cinnamon , water and kosher salt in a heavy pot 25 min .
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2Blend @&( timer in a blender until it is completely smooth, then push it through a fine sieve with a ladle.
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3Simmer @&( timer with butter , Kashmiri chile powder and honey 10 min , until a spoon drawn across the bottom holds its line for a second.
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4Whisk heavy cream , kasuri methi and cold butter into @&( timer off the heat 2 min , adding the cold butter a cube at a time so it thickens the sauce instead of splitting out of it.
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5Six cups is butter chicken for six or two dinners for three.