$32.50
The Butter Chicken at UFF – SERVES 2 PEOPLE
We only use red and ripe organic tomatoes and white onions to make our butter chicken sauce. The spice blend for this curry has been customized and curated by Chef Uday. To retain the richness and not comprise on the taste and quality of the product Chef Uday felt it was necessary to introduce cashew paste that is freshly made and curated and avoid the heavy use of butter. He also has eliminated the need to include heavy cream which was typically added to this dish.
The halal chicken is marinated with Chef Uday’s blend of spices also known as TC mélange ( sold separately on request). The chicken is coated with this spice and mustard oil and left to rest for 24 hours in the refrigerator. Once marinated the chicken is char grilled with coal to acquire a smoky flavour that enhances the flavour of the curry.
We only use BONELES CHICKEN BREAST AND THIGH as the meat for our BUTTER CHICKEN
Availability: 31 in stock
What is Butter Chicken curry:
Butter chicken, traditionally known as Murgh makhani, is a type of curry made from chicken with tomato and butter (makhan) sauce. Its sauce is known for its rich texture. The curry was developed in the 1950s in Delhi, India. The curry was made “by chance” by mixing leftover tandoori chicken in a tomato gravy, rich in butter (makhan).
Two ways to Defrost:
1.Cut open the vacuum bag , take the food out and place it in the fridge for 6 hours or overnight.
2.Quick defrost – cut open the vacuum bag , keep the food out in room temperature for 3 hours.
Two ways to Heat food:
Oven
Stove Top
We only use red and ripe organic tomatoes and white onions to make our butter chicken sauce. The spice blend for this curry has been customized and curated by Chef Uday. To retain the richness and not comprise on the taste and quality of the product Chef Uday felt it was necessary to introduce cashew paste that is freshly made and curated and avoid the heavy use of butter. He also has eliminated the need to include heavy cream which was typically added to this dish.
The halal chicken is marinated with Chef Uday’s blend of spices also known as TC mélange ( sold separately on request). The chicken is coated with this spice and mustard oil and left to rest for 24 hours in the refrigerator. Once marinated the chicken is char grilled with coal to acquire a smoky flavour that enhances the flavour of the curry.
anil –
Very good