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Arvinda's Signature Butter Chicken
made with Arvinda's Butter Chicken Masala
Butter Chicken is one of the most beloved curries in Indian cuisine — rich, creamy, and gently spiced. It’s often the dish that first sparks a love for Indian food (and it’s a favourite with kids too!). With Arvinda’s Butter Chicken Masala, you can easily recreate this restaurant classic at home — many of our customers even say it’s better than takeout!
- Prep Time
15 min - Marinating Time
120 min - Cook Time
45 min - Serves
2 to 4
| MARINADE | |
| ¼ CUP | thick plain yogurt (or non-dairy 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 EACH | 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 (or coconut milk) |
| 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 |
| 2 TBSP. | finely chopped cilantro, 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. Reserve the onion water for later.
In a heavy-based, non-stick medium pot, add the oil and heat to medium-high. 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 reserved onion water and 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.
