Facebook Restaurant-Style Butter Chicken Recipe | The Spice Tailor

Restaurant-Style Butter Chicken

The trick to really elevating this dish is to marinate and grill the chicken before adding to the sauce. By marinating the chicken overnight, you ensure a tastier and juicier finish, but even marinating for 30 minutes will help build layers of flavour. If you are short on time, or want a more traditional serving, you can cut thigh fillets into pieces before cooking. I like to serve this dish with some red onions marinated in lemon juice, but you can choose as many or as few of the suggested garnishes as you like.
  • 2-3serves
  • 5mins prep
  • 30mins cook
The trick to really elevating this dish is to marinate and grill the chicken before adding to the sauce. By marinating the chicken overnight, you ensure a tastier and juicier finish, but even marinating for 30 minutes will help build layers of flavour. If you are short on time, or want a more traditional serving, you can cut thigh fillets into pieces before cooking. I like to serve this dish with some red onions marinated in lemon juice, but you can choose as many or as few of the suggested garnishes as you like.

Ingredients

  • 1 pack of The Spice Tailor Classic Butter Chicken
  • 1 tbsp. butter
  • 4 chicken thigh fillets, trimmed off all excess fat.
  • 2 tbsp. natural Greek yogurt
  • 1 garlic clove, crushed to a paste
  • ½ lemon, juiced
  • 1 tsp. paprika 
  • 2 garlic cloves, crushed to a paste
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.

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 good 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 . 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.
  3. 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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