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Ingredients:

• 1 ⁄ 2 cup (about 75g) whole raw cashews
• 6 tablespoons ghee
• 3 pounds boneless, skinless chicken thighs, trimmed of fat and cut into 2-inch cubes
• 2 shallots, chopped (about 1 ⁄ 2 cup)
• 1 ⁄ 2 yellow onion, chopped
• 1 cup tomato puree
• 3 ⁄4 cup tomato paste
• 3 tablespoons freshly squeezed lemon juice
• 4 cloves garlic, minced
• 6 green cardamom pods, bruised with the butt of a knife
• 1 cinnamon stick
• 2 bay leaves
• 3 tablespoons peeled and minced ginger
• 2 1 ⁄ 2 tablespoons garam masala
• 1 tablespoon ground cumin
• 1 tablespoon fine sea salt
• 2 teaspoons ground turmeric
• 1 teaspoon fenugreek seeds
• Toasted slivered almonds, for garnish
• Chopped fresh cilantro, for garnish

Instructions:

Danielle’s Tips: I linked the spices from Amazon above, but unless you know you’ll be making this frequently and will use an entire pound of one spice, I’d suggest finding the bulk spice area in your natural food store and buying just enough for this recipe. It will save you a bunch of money and reduce waste!

1. Bring a kettle of water to a boil. Place the cashews in a bowl and add enough boiling water to cover. Soak for 30 minutes.
2. Heat 2 tablespoons of the ghee in an electric pressure cooker using the sauté setting. Add the chicken, shallots, and onion and sauté for 8 minutes, until the chicken is browned and the onion
   is translucent. Add the remaining 4 tablespoons ghee, the tomato puree, tomato paste, lemon juice, garlic, cardamom, cinnamon stick, bay leaves, ginger, garam masala, cumin, salt, turmeric, and fenugreek and stir to combine. Secure the lid and select the meat/stew setting, or select the manual setting and cook at high pressure for 10 minutes.
3. Meanwhile, drain the cashews, rinse, and drain again. Combine the cashews and 3⁄4 cup water in a blender. Blend on high speed until very smooth and creamy, about 30 seconds in a high-speed blender, or 1 minute in a conventional blender.
4. When the pressure cooker timer is done, quick release the pressure and stir in the cashew cream. Spoon the butter chicken into serving bowls (pick out the cinnamon stick and cardamom pods if you see them). Sprinkle with almonds and cilantro.

Variation: To make on the stovetop, heat 2 tablespoons ghee in a large skillet over medium-high heat. Add the chicken, shallots, and onion and sauté for 8 minutes, until the chicken is browned and the onion is translucent. Add the remaining 4 tablespoons ghee, the tomato puree, tomato paste, lemon juice, garlic, cardamom, cinnamon stick, bay leaves, ginger, garam masala, cumin, salt, turmeric, and fenugreek and stir to combine. Cover and simmer over medium-low heat for 20 minutes. Stir in the cashew cream and serve immediately.

Tidbits: Repurpose any leftover sauce by adding it to some sautéed vegetables and rotisserie chicken or cooked shrimp for a quick dinner the next day.

Excerpted from Eat What You Love: Everyday Comfort You Crave by Danielle Walker. Copyright © 2018 by Simple Writing Holdings, LLC. Published by Ten Speed Press, an imprint of Penguin Random House LLC.