Restaurant-Style Butter Chicken
Restaurant-Style Butter Chicken
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- 1 pack of The Spice Tailor Classic Butter Chicken
- 2 tbsp. natural Greek yogurt
- 2 garlic cloves, crushed to a paste
- ½ lemon, juiced
- 1 tsp. paprika
- 4 chicken thigh fillets, trimmed off all excess fat
- 1 tbsp. butter
Garnish with your choice of double cream or a knob of butter, coriander, soft julienned ginger fried in butter, pickled red onion slices (soaked in lemon juice and some salt), or just a wedge or two of lemon.
- Begin by marinating the chicken thighs in the yoghurt, garlic, paprika, lemon juice, 1.5 tbsp. of sauce from the smaller pouch from the kit and a couple of good pinches of salt. Leave for 15-30 minutes - or even overnight in the fridge (bring back to room temperature before cooking).
- Preheat your grill to high, or 230°C. Place the marinated chicken onto a pre-greased tray on the middle shelf. Grill for 15-20 minutes. Then, turn up the grill to its highest setting and cook for 3-5 minutes for a bit of tandoori char. The meat is done when it reaches an internal temperature of 75°C. You can also give it a baste with pan juices, or some added butter (restaurant hack). Take out and rest for 5 mimutes with some foil over it.
- Heat up 1 tbsp. butter in a wide saucepan and add the spices and extra chilli from the spice pouch. Cook for 20 seconds. Add the remainder of the base sauce and the large sauce pack along with a splash of water and bring to a simmer. Nestle in the chicken, simmer for a few minutes and serve with any or as many of the garnish extras you like.
- 1 pack of The Spice Tailor Classic Butter Chicken
- 2 tbsp. natural Greek yogurt
- 2 garlic cloves, crushed to a paste
- ½ lemon, juiced
- 1 tsp. paprika
- 4 chicken thigh fillets, trimmed off all excess fat
- 1 tbsp. butter
Garnish with your choice of double cream or a knob of butter, coriander, soft julienned ginger fried in butter, pickled red onion slices (soaked in lemon juice and some salt), or just a wedge or two of lemon.
- Begin by marinating the chicken thighs in the yoghurt, garlic, paprika, lemon juice, 1.5 tbsp. of sauce from the smaller pouch from the kit and a couple of good pinches of salt. Leave for 15-30 minutes - or even overnight in the fridge (bring back to room temperature before cooking).
- Preheat your grill to high, or 230°C. Place the marinated chicken onto a pre-greased tray on the middle shelf. Grill for 15-20 minutes. Then, turn up the grill to its highest setting and cook for 3-5 minutes for a bit of tandoori char. The meat is done when it reaches an internal temperature of 75°C. You can also give it a baste with pan juices, or some added butter (restaurant hack). Take out and rest for 5 mimutes with some foil over it.
- Heat up 1 tbsp. butter in a wide saucepan and add the spices and extra chilli from the spice pouch. Cook for 20 seconds. Add the remainder of the base sauce and the large sauce pack along with a splash of water and bring to a simmer. Nestle in the chicken, simmer for a few minutes and serve with any or as many of the garnish extras you like.
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Where the tikka masala is the favourite British curry, Butter Chicken is the Maharaja of curries in India and features at restaurants, weddings and everywhere in between! The intense flavours of slow-cooked sweet and tangy tomatoes, garlic, ginger, yoghurt, cream and spices come together to make a heady harmony of flavours that are actually addictive. Once you start, you can’t stop especially when served with delicious hot The Spice Tailor naans!
Although our sauce is called Classic Butter “Chicken”, it is actually vegetarian and very versatile. This sauce goes so well with almost everything and definitely anything that works with tomatoes.
