Butter Chicken

Marinade:
1 lb. skinless, boneless chicken breast, cubed
¼ cup thick plain yogurt
2 tsp. Arvinda’s Butter Chicken Masala
1 tsp. fresh lime or lemon juice
½ tsp. salt

Sauce:
1 large onion (OR 2-3 medium sized OR 4-5 small onions)
2 tbsp. oil
2-3 each cardamom pods, star anise, cloves, cinnamon sticks and black peppercorns
2 bay leaves
½ cup crushed or ground tomatoes
1 ½ tbsp. Butter Chicken Masala (use 1 tbsp. for milder flavour, 2 tbsp. for
hotter)
2 tsp. sugar (use 1 tbsp. for sweeter)
½ tsp. salt or salt to taste
¾ cup light cream
¼ cup ground almonds or cashews
½ cup water + extra
½ tsp. Garam Masala, to garnish
¼ cup cilantro, finely chopped, to garnish

Marinade: In a large bowl, mix marinade ingredients together. Add chicken and coat well. Cover and refrigerate for 2-4 hours or overnight.

Preheat oven to 400F. Put chicken on baking sheet and cook for 10 minutes until chicken is cooked. {Option: Grill on BBQ}. Set aside.

Quarter onion. Boil in water until softened and cooked. Drain and puree in a food processor until onion is fine and smooth.

In a large pan, heat oil on medium-high. Add whole spices. Gently fry for one minute until they sizzle. Add bay leaves.
Add pureed onions. Cook for 10 minutes until onion is reduced and becomes a thick paste.

Add ground tomatoes. Mix. Stir in Butter Chicken Masala and blend to make a masala paste. Cook for 2-3 minutes.

Add cream, sugar and salt and mix into a sauce. Add cooked chicken. Simmer for 10 minutes.

Fold in ground nuts. Add water and mix. Cook for a few more minutes.

Garnish with a sprinkle of Garam Masala and cilantro.
Serves 2-4.

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