Butter Chicken GFDF

• 1 cup Soy Yogurt (I used what I made in the easiyo maker, still perfecting it though)
• 1 tbls lemon Juice
• 1 tsp Turmeric
• 2 tsp Garam Masala
• 1 tsp Chilli Powder
• 1 tsp Ground Cumin
• 2 tsp Grated Ginger
• 2 Garlic Cloves, Crushed
• 1 kg Chicken Fillet, chopped (large Diced)
• 125g Cashews Roasted
• 60g Nuttelex
• 1tbls Oil
• 1 Onion Finely Chopped
• 1 tsp Ground Cardamon
• 1 tsp Cinnamon
• 1 Bay Leaf
• 2 tsp Paprika
• 425g Tin Tomatoes, Pureed
• 150ml Massel's Chicken Style Stock
• 1 tsp Fenugreek

1. Combine Yogurt, lemon juice, turmeric, garam masala, chilli, cumin, ginger and garlic in a bowl. Add Chicken and stir well. Cover and refrigerate overnight. (I used jar ginger and garlic).
2. Reserve half cashews and place remaining in food processor. Process till finely ground. (I didn't have cashews so used almond meal this time, I often leave it out otherwise).
3. Heat butter and oil in pan over medium heat. Add onion, cardamom, cinnamon and bay leaf and cook until onion softens. Reduce heat to low, then add Chicken and marinade, tomato puree, cashew powder and stock. Simmer until chicken cooked and tender.
4. Garnish with cashews, chopped coriander and serve with rice.

Notes & Tips

• Begin the recipe the day before
• Tomato puree is not tomato paste.

Don't be put off with how long this recipe is. Its all spices and is actually very easy to cook. Yes expensive when you first make if you have to buy all the spices but cheaper from then on. So worth it though. I have made it without Fenugreek heaps before now but added it because I though it would be a nice bonus when breastfeeding to help with supply. Next time I make this I will use a little less Chilli, although it was good and I really enjoyed it, if I'm breastfeeding I wonder what bubs would think. Although I do wonder what the affects of different spices are on bubs and if anyone can answer please comment.