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Soak the cashews overnight the night before.
In a large frying pan, brown the onion and garlic in 1 tsp. (5 ml) butter. Season with salt and pepper, then add the curry paste, garam masala and ginger. Remove from heat, mix in the Greek yogurt and set aside.
Blend this preparation, adding in the soaked and drained cashews, tomato paste, coconut milk and maple syrup.
Heat up the same pan, transfer the mixture into it and bring to a boil. Lower heat, add the chicken breast cubes and simmer for at least 2 hours.
Prepare the rice according to package directions. Once the rice is ready, add the lime juice and zest and the herbs you chose and season with salt and pepper to taste.
Serve the butter chicken on a bed of rice.
* If you don’t like coconut milk, replace with 1 cup (250 ml) 35% cream and ½ cup (125 ml) yogurt.