
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…

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

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…

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

General Tso's chicken is the American-Chinese classic Hunanese restaurateur Peng Chang-kuei invented in Taipei in the…

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…

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…

Chicken rezala is a Mughlai dish associated with Kolkata's Muslim-quarter restaurants, traditionally a delicate…

The name dopiaza literally means "two onions" (do = two, piaza = onion), and that's the whole concept of the dish

Garlic chilli chicken sits in the medium-hot end of the BIR menu, distinguished by two things: heavily browned sliced…