Paneer Butter Masala or Chicken Butter Masala are the dishes we usually prepare for any special occasions. Kaju Butter Masala is an amazing twist to the Butter Masala recipe, where the roasted whole cashews are added. Cashew nuts, Tomatoes, Ginger Garlic Paste, Green Chilli, Kashmiri Red Chilli Powder, Garam masala powder, Bay leaf (tej patta), Kasuri Methi (Dried Fenugreek Leaves), Fresh cream, Butter (Salted), Salt 1 cup Cashew nuts 4 Tomatoes 1 tablespoon Ginger Garlic Paste 1 Green Chilli , slit 1 teaspoon Kashmiri Red Chilli Powder 1 teaspoon Garam masala powder 1 Bay leaf (tej patta) 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) , crushed for garnish 3 tablespoons Fresh cream 1 tablespoon Butter (Salted) Salt , to taste 10 20 To begin making Kaju Butter Masala Recipe, wash and blanch the tomatoes in enough water, once cool, remove the skin and make a smooth paste along with 8 cashews using a mixer grinder. Keep aside.Heat butter in a heavy bottomed pan, add the whole cashews and fry until they turn golden and remove them into a plate. Keep aside until further use.To the same pan add the bay leaf, ginger garlic paste and saute for a minute. Add the tomato cashew puree, green chilli and cook for 2 minutes.Add the red chilli powder, 2 cups water, season with salt and let it simmer for 5 minutes until the gravy becomes thick and comes together.Add the fried cashews, garam masala powder and simmer for 5 minutes so that the cashews become a little soft.Add the cream and mix well. Simmer for another 2 minutes and switch off the heat.Slightly crush the kasuri methi between your palms and add it as a garnish over the prepared Kaju Butter Masala.Serve the Kaju Butter Masala Recipe, along with Butter Naan, Tandoori Aloo, Salad for a delicious Weekend Lunch.