Recipe: Butter Chicken Masala

I've always liked to think of myself as one day becoming the type of person who cooks, shares and holds onto recipes. Currently, I am not someone who does even one of those tasks. About twice a year my Mom gets a phone call asking for the recipe to her chocolate chip cookies, and even that can yield iffy results. So in an attempt to be the Betty Crocker adult I have idealized (cue eye-rolls for gender role stereotypes), I give you the recipe for Butter Chicken (or paneer) Masala!

 Ingredients
1 medium onion, finely chopped
2 tbsp ginger garlic paste

2 tbsp oil
2 tbsp butter
1 bay leaf
2 green chilies
1 tsp red chili powder
2 medium tomatoes, finely chopped&pureed
1/2 tsp garam masala powder
1 tbsp coriander powder
1/2 cup full fat milk
1/2 cup water
Salt to taste
250grams cooked chicken or paneer
Toasted cashews to garnish

Method:
1. Blend onion, ginger and garlic into a paste. Set aside.
2. Blanch and puree the tomatoes. Set aside.
3. Heat cooking oil and butter in non-stick pan on medium heat.
4. Saute onion paste and bay leaf until light golden brown- approx. 4-5 min.
5. Add green chili and red chili powder. Saute for 30 seconds.
6. Add tomato puree. Cook until oil separates from the puree- approx. 3-4 min.
7. Add coriander powder and garam masala powder.
8. Add milk, water and salt. Cook until oil separates on the surface- approx 4-5 min.
9. Add chicken or cheese. Cook until gravy is desired consistency- approx 2 min.
10. Garnish with fresh cream and toasted cashews.
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To someone such as myself this recipe seems a bit ambitious, but trust assure, it's well worth it!
Seriously though, if for nothing else, make this dish to emulate Emeril with all those spices; "Bam!" a little chili, "Bam!" some coriander.

What's the worst that can happen?!
Happy Birthday, Ty -_-