Name: Arvinda’s Creamy Butter Chicken
Ingredients: By far this is the most requested dish in our cooking classes!; 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.; 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 from; Arvinda’s Whole Spices; 2 bay leaves; ½ cup crushed or ground tomatoes; 1 ½ tbsp. Arvinda’s 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. Arvinda’s Garam Masala, to garnish; ¼ cup cilantro, finely chopped, to garnish

Yields1 Serving

By far this is the most requested dish in our cooking classes!

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.

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 from

Arvinda’s Whole Spices

2 bay leaves

½ cup crushed or ground tomatoes

1 ½ tbsp. Arvinda’s 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. Arvinda’s 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 Arvinda’s 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 Arvinda’s 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 Arvinda’s Garam Masala and cilantro.

Vegetarian Option:

Substitute chicken for paneer

(Indian cheese) for a vegetarian

www.arvindas.com, Oakville

CategoryDinner

Ingredients