Butter Chicken
The BIR icon: tandoori-grilled chicken finished in a velvety tomato-onion sauce enriched with double cream, butter and a…
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The BIR icon: tandoori-grilled chicken finished in a velvety tomato-onion sauce enriched with double cream, butter and a…
When cooking Chinese food, it's essential to think about the flavours and textures of ingredients working in harmony
A bright and spicy Sri Lankan-inspired curry with a curry-house spin, featuring aromatic spices, coconut, and fresh curry leaves
A sweet and smooth British-Indian chasni that pairs best with tandoori chicken tikka
A bold, garlicky curry with a brisk curry-house kick
A vibrant do-piaza curry based on layered onion textures and warming spices
A curry-house jalfrezi inspired by a Balti House classic, featuring quick stir-fried peppers, chillies, onions and…
A creamy, nutty British-Indian korma that uses both block coconut and coconut flour for depth and body
Fenugreek-forward chicken methi curry with a rich base sauce and a tangy cream finish
A British-Indian pathia curry with a sweet-and-sour profile, tuned for balanced acidity and a hint of chilli warmth
This iconic American-Chinese dish combines deep-fried chicken with a sweet, spicy, and slightly tangy sauce
An aromatic curry-house classic that blends tandoori chicken with a sweet-spicy sauce of nuts, spices, banana and mango chutney
"Adrak" is Hindi for ginger, and this curry treats the root not just as a base aromatic (where it normally sits in…
A Ceylon curry on a British curry-house menu doesn't claim to reproduce authentic Sri Lankan cooking — it's a BIR…
Chicken chilli masala is a relatively modern entry on the British curry-house menu, sitting somewhere between a jalfrezi…
The jalfrezi is one of the defining BIR curries — found on every curry-house menu in the country and arguably the most…