Indian Butter Chicken (Chicken Makhani)

Mix garam masala, tandoori masala, curry, cumin, cardamom, cayenne, salt, and black pepper together in a small bowl to make spice mixture.

Place chicken in a large bowl and add 1/2 the spice mixture; turn to coat evenly.

Melt 1 tablespoon butter in a large skillet over medium heat.

Add chicken; cook and stir until lightly browned, about 10 minutes.

Remove from heat.

Melt remaining 2 tablespoons butter in a large saucepan over medium heat.

Add onion; cook and stir until soft and translucent, about 5 minutes.

Stir in remainder of the spice mixture, lemon juice, garlic, and ginger; cook and stir until combined, about 1 minute.

Stir tomato purée into onion mixture and cook, stirring frequently, about 2 minutes.

Pour in half-and-half and yogurt.

Reduce heat to low and simmer sauce, stirring frequently, about 10 minutes.

Remove from heat.

Blend cashews in a blender until finely ground.

Add sauce to the blender; purée until smooth.

Pour blended sauce over chicken in the skillet.

Simmer until thickened, 10 to 15 minutes.

Garnish with cilantro.