
Butter Chicken
BIR butter chicken is the restaurant adaptation of the classic Delhi murgh makhani, a creamy tomato sauce sweetened with…
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BIR butter chicken is the restaurant adaptation of the classic Delhi murgh makhani, a creamy tomato sauce sweetened with…

The BIR icon: tandoori-grilled chicken finished in a velvety tomato-onion sauce enriched with double cream, butter and a…

Croutons fry in olive oil with garlic

A solo calzone built around a béchamel base rather than the more common tomato sauce, giving the filling a richer, lasagna-like character

In many Caribbean stew dishes there is an initial step of burning sugar in oil which is used to brown the meat in

This is the gentle Cantonese-style stir-fry you cook for someone new to Chinese food: no chilli, no fermented bite, just textural balance

BIR chicken balti is Birmingham's defining curry, cooked hard and fast in a thin two-handled steel balti pan over a…

BIR chicken Ceylon is the restaurant take on Sri Lankan curry traditions, bright and spicy with aromatic spices, coconut…

BIR chicken chasni is the Glasgow-Punjabi sweet curry, a smooth pale-orange sauce pairing tandoori chicken with mango…

BIR chicken chilli garlic is the bold garlicky curry on the British-Indian-Restaurant menu, a jalfrezi-style stir-fry…

BIR chicken dhansak is a British restaurant classic with sweet-sour notes of pineapple and lemon balanced against earthy…

BIR chicken dopiaza is the curry built on two distinct onion textures (the name "dopiaza" literally means "two onions")…

Fermented black beans are the funk you can't fake; this is the dish where they earn their place at the front of the wok

BIR chicken jalfrezi is the restaurant stir-fry, quick-cooked peppers, chillies and onions with tender tandoori chicken…

BIR chicken korma is the gentlest curry on the British restaurant menu, a creamy nutty mildly-spiced dish that anchors…

Chicken liver pâté is the French country-style spread that turns a humble bag of livers into something silky, rich and…