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


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


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)