India’s favourite curry is intensely flavoured and velvety with a mildly spiced, but full-flavoured tomato-based sauce. Perfect with chicken, seafood lamb, paneer and many vegetables.
Contains a whole spice pouch, a base sauce and a stir-in sauce
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.
Cut the meat, fish/seafood or vegetables into generous pieces.
Heat 1 tsp of oil in a small pan, add spices and cook for 20 seconds.
Add the meat or vegetables and brown lightly before adding the base sauce. Simmer for 1-2 minutes.
Stir in the main sauce and fish/seafood (if using) and simmer for another 3-5 minutes or until the meat or other protein is cooked through.
Using 250g chicken thigh fillets or paneer cubes, marinate in the base sauce along with 1 tbs. Greek yoghurt for 10-15 minutes. Pull the chicken apart with 2 forks (or dice) into large bite-sized pieces. Grill on an oiled baking tray for about 6 minutes until lightly charred. Heat 1 tsp. vegetable oil in a large non-stick frying pan, add the spices and cook for 20 seconds. Add the main sauce and bring to a boil. Add chicken or paneer with any juices off the baking tray and a small splash of water and finish cooking off in the main sauce until the chicken is done or the paneer is soft. Add in a good knob or two of butter and shake into the sauce. Serve with naan for the perfect accompaniment.
For added heat add 1-3 green chillies, pricked with the tip of a knife into the hot oil after the spices have had their moment in the pan.
This sauce works really well with both red and white meats, seafood, vegetables, eggs and paneer (Indian cheese).
For an elegant finish, top with finely julienned ginger which has been lightly fried until golden. A swirl of cream and a little coriander.
Water,Tomato Paste, Onions, Cream (MILK), CASHEW NUTS, Butter (MILK)(4%),Ginger, Garlic, Salt, Sugar, Sunflower Oil, Ground and Whole Spices
MAY CONTAIN TRACES OF MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA
|of which saturates||4.1g|
|of which sugars||5.3g|