Indian Butter Chicken (Chicken Makhani)

Mix garam masala tandoori masala curry cumin cardamom cayenne salt and black pepper together in a small bowl to make spice mixture.

Place chicken in a large bowl and add 1/2 the spice mixture; turn to coat evenly.

Melt 1 tablespoon butter in a large skillet over medium heat. Add chicken; cook and stir until lightly browned about 10 minutes. Remove from heat.

Melt remaining 2 tablespoons butter in a large saucepan over medium heat. Add onion; cook and stir until soft and translucent about 5 minutes. Stir in remainder of the spice mixture lemon juice garlic and ginger; cook and stir until combined about 1 minute.

Stir tomato puree into onion mixture and cook stirring frequently about 2 minutes. Pour in half-and-half and yogurt. Reduce heat to low and simmer sauce stirring frequently about 10 minutes. Remove from heat.

Blend cashews in a blender until finely ground. Add sauce to the blender; puree until smooth.

Pour blended sauce over chicken in the skillet. Simmer until thickened 10 to 15 minutes. Garnish with cilantro.