Chicken and Poultry

Restaurant-Style Spicy Butter Chicken

Zhush up your curry night with this spicier version of our Classic Butter Chicken curry – perfect for those who like it spicy. Finish off the dish with a knob of butter for a decadent flourish of flavour.

Serves 2-3
10 mins prep time
10 mins cook time

Ingredients

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

Tips and Inspiration

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 mouth-watering effects. The combination of tender chicken nestled in this delicious sauce is a match made in heaven.

Method

Step one

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.

Step two

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.

Step three

Add the chicken and brown lightly for 1-2 minutes. Then add the base sauce and simmer for a few minutes.

Step four

Stir in the main sauce and simmer for 4-5 minutes until the chicken is cooked through, adding a splash of water if needed.

Step five

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.

Please ensure food is cooked through and piping hot before serving.

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Made with our delicious Spicy Butter Chicken

This spicier version of Classic Butter Chicken curry is delicious with chicken, seafood, paneer, or vegetables.

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