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Arvinda's Signature Butter Chicken
made with Arvinda's Butter Chicken Masala
Butter Chicken is one of Indian cuisine's most popular curries and it is through this dish that many people discover and learn to love Indian food. Children enjoy it too! Arvinda's Butter Chicken Masala is a beautifully scented blend that makes for a flavourful and delicious Butter Chicken … some people say it’s better than any restaurant take-out!
- Prep Time
15 min - Marinating Time
120 min - Cook Time
45 min - Serves
2 to 4
| MARINADE | |
| ¼ CUP | Thick plain yogurt |
| 2 TSP. | ARVINDA’S BUTTER CHICKEN MASALA |
| 1 TSP. | fresh lime OR lemon juice |
| ½ TSP. | sea salt |
| 1 LB. | skinless, boneless chicken breasts, cubed |
| SAUCE | |
| 4 | medium onions, peeled and coarsely cubed |
| 1 ½ CUPS | water, divided |
| 2 TBSP. | oil |
| 2 to 3 | black peppercorns, cardamom pods, cinnamon bark and cloves from ARVINDA’S WHOLE SPICES |
| ½ CUP | crushed tomatoes, canned and unsalted |
| 1 ½ TBSP. | ARVINDA’S BUTTER CHICKEN MASALA |
| ¾ CUP | half & half cream |
| 2 TSP. | raw cane sugar (or 1 tbsp. for sweeter) |
| ½ TSP. | sea salt, or to taste |
| ½ TSP. | ARVINDA’S GARAM MASALA, to garnish |
Fresh cilantro, finely chopped, to garnish | |
MARINADE: In a large bowl, mix the marinade ingredients together. Add the chicken, coat well and cover. Refrigerate for at least 2 hours (or overnight) to marinate.
Preheat the oven to 200C/400F/Gas Mark 6. Put the chicken on a foil lined baking sheet and bake for 10 minutes or until the chicken is cooked. Set aside. Option: For best results, grill on the barbeque.
SAUCE: In a small pot, boil the onion with 1 cup of water until softened and cooked. Drain, then purée the onion in a food processor until smooth.
In a heavy-based, non-stick medium pot, add ARVINDA’S WHOLE SPICES and fry for 30 seconds. Add the puréed onion and cook for 10 minutes until it becomes a thick paste
Reduce the heat to medium and stir in the tomatoes and add ARVINDA’S BUTTER CHICKEN MASALA. Cook for 2 to 3 minutes, stirring.
Stir in the cream, the sugar and salt. Fold in the cooked chicken and simmer for 10 minutes. Add the remaining ½ cup of water and cook for a few more minutes. If necessary, thin out the sauce with a little extra water to get the desired consistency and add extra salt to taste, if needed.
Garnish with a sprinkling of ARVINDA’S GARAM MASALA and cilantro.
