Restaurants Butter chicken became a favorite dish of restaurants and a bestseller on the ready-to-eat shelf – HS tested portions of three restaurants

Sörnäinen The kitchen of Rani Mahal, a small Nepalese restaurant on Kulmavuorenkatu, is hot. A popular portion of butter chicken is prepared by the stove.

Butter chicken, or butter in Finnish, is familiar from Indian and Nepali restaurants. However, due to its great popularity, the dose can now be found in almost any restaurant, such as a place that specializes in Nordic flavors.

Owner of Rani Mahal, who has lived in Finland for eight years and worked as a chef for 15 years Santosh Pandey sets the naan bread dough in special ovens over 400 degrees. The sauce is prepared on the adjacent gas stove.

In addition to the chicken pieces marinated in yogurt and spices for more than a day, the reddish orange sauce contains at least butter, tomato, ginger, cardamom, cream, salt and sugar.

The chef pours cream from the can into the tomato sauce base and confuses the chicken pieces pretended with yoghurt and spices.

Pandeyn According to the restaurant, there are many factors behind the success of a favorite portion of a restaurant. His recipe emphasizes butter, cream and tomato.

A beautifully set portion arrives at the table with long basmati rice, mint-tomato sauce and a spicy stripe.

The popularity of butter chicken can be expected to be based at least on the full-bodied soft and mild easy taste of the serving.

If you need a slightly stronger experience, the creamy orange dart masala also offers a more immersive experience.

Strongly spicy vindaloo dishes are reportedly rarer in Finland, but there is also a demand for them, including ready meals and ready-made spicy sauces.

Butter Chicken’s online recipes have garnered significant download volumes during the restriction period. The enthusiasm of home chefs can be seen, for example, in the Soppa365 service of Helsingin Sanomat butter Chicken recipe was read more than 50,000 times in one week in January.

Butter trend also appears in the stores’ ready-to-eat food selections as products of several different manufacturers.

K-Group’s Vice President, Purchasing and Sales of Fresh Grocery Janne Vuorinen confirms the popularity of butter Chicken. According to him, the growth in sales has been many times higher than a couple of years ago.

In addition to Butter Chicken, other curry-based ready-to-eat foods, such as panang curry, have also grown in popularity, according to Vuorinen.

“The consumer is looking for variety and is willing to pay a little more for a higher quality meal,” says Vuorinen. “Chicken is perceived as a light option to some extent. Asian food culture is selling really well. ”

2. A sweet version of the fishing port

Tandoori Villa restaurant butter chicken. Picture: Aleksi Kinnunen

A portion of buttermilk from Tandoori Villa, which has collected good reviews from Kalasatama, arrives behind the front door warm and carefully packed. The tandoori marinated chicken breasts in an Indian restaurant taste as sweetly sweet in fresh tomato-butter-cream sauce as in Sörnäinen in Nepal. The sweetness is now even more pronounced. The rice is accompanied by a small pile of salad and yoghurt sauce. The price for the portion is 14.32 euros without transport through the service.

Tandoori Villa Kalasatama, Sörnäistenlaituri 3.

3. A balanced dose of Vallila

Butter as a takeaway at Tandoori Flames. Picture: Aleksi Kinnunen

Tandoori Flames, located on the corner of Mäkelänkatu and Sturenkatu, announces that it has a taste for North Indian flavors. The dose of butter chicken from the place where the praise was collected is well balanced. The sweetness of the sauce doesn’t push through too much. Soft fullness and understated spiciness almost embrace each other. The price for the portion recommended by the chef is 14 euros before transport costs. Butter chicken can sometimes be found in the Vallila restaurant as part of the lunch buffet.

Tandoori Flames, Mäkelänkatu 30.