Restaurant-style Spicy Butter Chicken
Restaurant-style Spicy Butter Chicken
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The delicious layers of tangy tomato, sweet onion, fragrant ginger, and heat from chilli in this sauce complement the succulent chicken so well. Inspired by restaurant versions of this beloved Indian dish, this curry combines smoky, moist chicken in a delicious, spiced curry sauce to delightfully mouthwatering effects. The combination of tender chicken nestled in this delicious sauce is a match made in heaven.
- 1 pack of The Spice Tailor Spicy Butter Chicken
- 1 tbsp. vegetable oil
- 250g chicken breast or skinless, boneless thighs, diced
To garnish (optional)-
- 1/2 tsp. vegetable oil
- 1/2 shallot or small onion, thinly sliced
- Thumb sized piece of ginger, cut into long thin sticks (julienned)
- A few small knobs of butter
- A few lemon wedges
- 1 tbsp. coriander, finely chopped
- First, if making, prepare your garnishes. Heat a ½ tsp. of vegetable oil in a small frying pan over a medium heat and fry the shallot for 1-2 minutes. Add in the ginger and fry together for a few minutes more until both are golden and crispy. Remove from the pan and leave to one side on a piece of kitchen roll.
- To prepare the curry, place a pan over a medium high heat, add a tbsp. of vegetable oil along with the spices from the spice sachet and cook for 20 seconds.
- Add the chicken and brown lightly for 1-2 minutes. Then add the base sauce and simmer for a few minutes.
- Stir in the main sauce and simmer for 4-5 minutes until the chicken is cooked through, adding a splash of water if needed.
- Scatter over the fried shallot and ginger and serve with the lemon wedges, a few knobs of butter and a final sprinkle of chopped coriander. Remove the whole spices before serving.
For a little extra charred flavour, marinate the chicken thighs in a few tbsp. of the base sauce, then grill in your oven or grill for 8-10 minutes until slightly charred in places, before adding to the pan with the main sauce. Always ensure chicken is cooked through.
The delicious layers of tangy tomato, sweet onion, fragrant ginger, and heat from chilli in this sauce complement the succulent chicken so well. Inspired by restaurant versions of this beloved Indian dish, this curry combines smoky, moist chicken in a delicious, spiced curry sauce to delightfully mouthwatering effects. The combination of tender chicken nestled in this delicious sauce is a match made in heaven.
- 1 pack of The Spice Tailor Spicy Butter Chicken
- 1 tbsp. vegetable oil
- 250g chicken breast or skinless, boneless thighs, diced
To garnish (optional)-
- 1/2 tsp. vegetable oil
- 1/2 shallot or small onion, thinly sliced
- Thumb sized piece of ginger, cut into long thin sticks (julienned)
- A few small knobs of butter
- A few lemon wedges
- 1 tbsp. coriander, finely chopped
- First, if making, prepare your garnishes. Heat a ½ tsp. of vegetable oil in a small frying pan over a medium heat and fry the shallot for 1-2 minutes. Add in the ginger and fry together for a few minutes more until both are golden and crispy. Remove from the pan and leave to one side on a piece of kitchen roll.
- To prepare the curry, place a pan over a medium high heat, add a tbsp. of vegetable oil along with the spices from the spice sachet and cook for 20 seconds.
- Add the chicken and brown lightly for 1-2 minutes. Then add the base sauce and simmer for a few minutes.
- Stir in the main sauce and simmer for 4-5 minutes until the chicken is cooked through, adding a splash of water if needed.
- Scatter over the fried shallot and ginger and serve with the lemon wedges, a few knobs of butter and a final sprinkle of chopped coriander. Remove the whole spices before serving.
For a little extra charred flavour, marinate the chicken thighs in a few tbsp. of the base sauce, then grill in your oven or grill for 8-10 minutes until slightly charred in places, before adding to the pan with the main sauce. Always ensure chicken is cooked through.
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Our Spicy Butter Chicken layers tangy tomato, spices, sweet onion, and fragrant ginger with a punch of chilli to create a delicious, spicier version of our Classic Butter Chicken curry.
Butter Chicken is one of India’s beloved curries and is believed that it was originally invented in bustling Delhi in North India. Restaurant versions combine smoky, moist tandoori chicken, stirred into a mildly spiced, creamy tomato curry, and finished off with a generous knob of creamy butter. Our Spicy Butter Chicken is inspired by classic Indian restaurant versions, but with an extra hit of chilli for those who like it spicy.
