Facebook Restaurant-Style Butter Chicken Recipe | The Spice Tailor

Restaurant-Style Butter Chicken

With a few simple and easy hacks, you can elevate your butter chicken to delicious new heights and compete with a restaurant quality food at home. Best of all, with a little help from our Classic Butter Chicken kit, you can make this a fun and easy cook! Restaurants marinate the chicken overnight before cooking in a tandoor until it is charred on the outside and succulent on the inside before being stirred into the sauce and then tailoring to taste. If you are short on time, marinate the chicken for 30-40 minutes (not in the fridge). For a traditional serving style, cut the cooked thighs into bite-sized piece and stir back into the sauce and simmer for a bit. I like to serve this dish with some red onions marinated in lemon juice and some salt and hot naans, but you can choose as many or as few of the suggested garnishes as you like.
  • 2-3serves
  • 5mins prep
  • 30mins cook
With a few simple and easy hacks, you can elevate your butter chicken to delicious new heights and compete with a restaurant quality food at home. Best of all, with a little help from our Classic Butter Chicken kit, you can make this a fun and easy cook! Restaurants marinate the chicken overnight before cooking in a tandoor until it is charred on the outside and succulent on the inside before being stirred into the sauce and then tailoring to taste. If you are short on time, marinate the chicken for 30-40 minutes (not in the fridge). For a traditional serving style, cut the cooked thighs into bite-sized piece and stir back into the sauce and simmer for a bit. I like to serve this dish with some red onions marinated in lemon juice and some salt and hot naans, but you can choose as many or as few of the suggested garnishes as you like.
Made with
Classic Butter Chicken

Classic Butter Chicken

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Ingredients

  • 1 pack of The Spice Tailor Classic Butter Chicken
  • 1 tbsp. butter
  • 4 chicken thigh fillets, trimmed off all excess fat, or 4 chicken thighs with the bone in, and skinned.
  • 2 tbsp. Greek yogurt
  • 1 garlic clove, crushed to a paste
  • ½ lemon, juiced plus 
  • 1 tsp. paprika 
Serving suggestions: 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.

Method

  1. 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 pinches of salt. Leave for 15-30 minutes - or even overnight in the fridge (bring back to room temperature before cooking).
  2. Preheat your grill to high, or 230°C degrees. Place the marinated chicken onto a pre-greased tray on the middle shelf. Grill for 15-20 minutes if boneless, or 20-25 minutes if the bone is in. Then, turn up the grill to its highest and cook for 3-5 minutes for a bit of tandoori char.  The meat is done when it reaches an internal temperature of 180°C. 
  3. As it is finishing cooking, 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 larger 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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