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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.
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2
Quarter onion. Boil in water until softened and cooked. Drain and puree in a food processor until onion is fine and smooth.
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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.
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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.
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5
Add pureed onions. Cook for 10 minutes on medium heat until onion is reduced and caramelized and becomes a thick paste.
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6
Add ground tomatoes. Mix. Stir in Arvinda's Butter Chicken Masala and blend to make a masala paste. Cook for 2-3 minutes.
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7
Add cream, sugar and salt and mix into a sauce. Add cooked chicken. Simmer for 10 minutes.
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8
Fold in ground nuts. Add water and mix. Cook for a few more minutes.
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9
Garnish with a sprinkle of Arvinda's Garam Masala and cilantro. Serve with a salad, naan and basmati rice.
