Creamy Butter Chicken

Here's the rewritten recipe in a different tone and wording:

Gather all necessary ingredients for this dish. Ensure you have everything required before proceeding.

Combine the following spices in a small bowl: garam masala, tandoori masala, curry powder, cumin, cardamom, cayenne, salt, and black pepper. Mix well to create a unique blend, then set it aside for later use.

Place the chicken in a large bowl and sprinkle half of the spice mixture over it. Make sure to coat the chicken evenly with the spices.

Melt 1 tablespoon of butter in a large skillet over medium heat. Add the chicken and cook, stirring occasionally, until it's lightly browned on all sides - approximately 10 minutes. Remove the skillet from heat.

In a separate large saucepan, melt the remaining 2 tablespoons of butter over medium heat. Add the sliced onion and cook, stirring occasionally, until it's soft and translucent - about 5 minutes. Stir in the remaining spice mixture, minced garlic, lemon juice, and grated ginger. Cook for 1 minute, allowing the flavors to combine.

Add the tomato puree to the onion mixture and cook, stirring frequently, for 2 minutes. Then, pour in half-and-half and yogurt. Reduce the heat to low and let the sauce simmer, stirring occasionally, for 10 minutes. Remove from heat.

Blend the cashews in a blender until they're finely ground. Then, add the sauce to the blender and puree until smooth.

Pour the blended sauce over the chicken in the skillet. Simmer, stirring occasionally, until the sauce has thickened to your liking - 10 to 15 minutes. Garnish with chopped cilantro before serving.