Arvinda's Creamy Butter Chicken

By • January 15, 2013 • 0 Comments

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Author Notes: By far this is the most requested dish in our cooking classes! Traditionally, this dish is known as "Makhani Chicken" meaning "with butter or dairy" however, Butter Chicken does not have to contain butter in it. You can stir some in right before serving but we find this dish just as delicious without the added fat so our recipe omits it altogether!Preena

Serves 2-4

Marinade

  • 1 pound skinless, boneless chicken breasts, cubed
  • 1/4 cup thick plain yogurt
  • 2 teaspoons Arvinda's Butter Chicken Masala
  • 1 teaspoon lime or lemon juice
  • 1/2 teaspoon salt

Sauce

  • 1 large onion,
  • 2 tablespoons oil
  • 3 each, cinnamon sticks, cardamom pods, black peppercorns, cloves, star anise
  • 2 bay leaves
  • 1 1/2 tablespoon Arvinda's Butter Chicken Masala
  • 2 teaspoons sugar
  • 1/2 teaspoon salt or salt to taste
  • 3/4 cups light cream
  • 1/4 cup ground almonds
  • 1/2 cup water + extra, if required
  • 1/2 teaspoon Arvinda's Garam Masala (optional)
  • 1/4 cup cilantro, finely chopped
  1. Marinade: In a large bowl, mix marinade ingredients together. Add chicken and coat well. Cover and refrigerate for at least 2 hours or overnight for best results.
  2. Quarter onion. Boil in water until softened and cooked. Drain and puree in a food processor until onion is fine and smooth.
  3. Preheat oven to 400F. Place chicken on baking sheet and cook for 10-12 minutes until chicken is cooked and has lost its pinkness. {Option: Grill on BBQ}. Set aside.
  4. In a large pan, heat oil on medium-high. Add cinnamon sticks, cardamom pods, black peppercorns, cloves and star anise. Gently fry for one minute until they fragrant and sizzle. Add bay leaves.
  5. Add pureed onions. Cook for 10 minutes on medium heat until onion is reduced and caramelized and becomes a thick paste.
  6. Add ground tomatoes. Mix. Stir in Arvinda’s Butter Chicken Masala and blend to make a masala paste. Cook for 2-3 minutes.
  7. Add cream, sugar and salt and mix into a sauce. Add cooked chicken. Simmer for 10 minutes.
  8. Fold in ground nuts. Add water and mix. Cook for a few more minutes.
  9. Garnish with a sprinkle of Arvinda’s Garam Masala and cilantro. Serve with a salad, naan and basmati rice.
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