Arvinda'S Creamy Butter Chicken

  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.

marinade, skinless, yogurt, arvindas butter, lime, salt, sauce, onion, oil, cinnamon sticks, bay leaves, arvindas butter, sugar, salt, light cream, ground almonds, water , arvindas garam masala, cilantro

Taken from food52.com/recipes/20447-arvinda-s-creamy-butter-chicken (may not work)

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