Description
A Masterclass in Indian Aromatics.
Our Butter Chicken is prepared according to the traditional Mughal method, focusing on a depth of flavor that can only be achieved through time and high-quality spices.
The Chicken: Boneless chicken thighs are marinated for 24 hours in a blend of ginger, garlic, and Greek yogurt, then charred in our high-heat oven for that authentic smoky “Tandoor” finish.
The Makhani Sauce: A silky-smooth reduction of vine-ripened tomatoes, aromatic spices, and a secret cashew nut paste that adds a rich, nutty creaminess without being heavy.
The Finish: Topped with a swirl of fresh cream, a knob of premium unsalted butter, and hand-rubbed Kasuri Methi (dried fenugreek leaves) for that unmistakable earthy aroma.
Chef’s Note: This dish is naturally mild and creamy. If you prefer a bit of a “kick,” please select the spicy option in the modifiers. Best enjoyed with our Garlic Butter Naan.
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