30min 2 ppl
Butter Chicken Tikka
65 minutes
2 people
Hard
65 min · 13 steps
Hard: over 60 min or 12+ steps
600 kcalper person
Protein 52g
Carbs 14g
Fats 40g
About this dish
The best of both worlds — chicken tikka marinated in double spices and charred until smoky, then finished in the classic silky butter makhani sauce. More depth and char than standard butter chicken.
Allergy Info
Dairy
Diet Info
Meat
Ingredients
Fresh Produce
- Garlic Clovesminced (for marinade)2
- Fresh Gingerfinely grated (for marinade)12 g
- Onionlarge, finely diced0.5
- Garlic Clovesminced (for sauce)2
- Fresh Gingerfinely grated (for sauce)12 g
- Fresh Corianderto serve
Meat & Poultry
- Chicken Thighsboneless, skinless, cut into 4cm chunks400 g
Dairy & Eggs
- Full-Fat Plain Yogurt75 g
- Unsalted Butter40 g
- Double Cream100 ml
Tins & Jars
- Tomato Purée1.5 tbsp
- Chopped Tomatoestinned200 g
Spices & Seasonings
- Kashmiri Chilli Powderfor marinade1 tsp
- Garam Masalafor marinade1 tsp
- Ground Cumin0.5 tsp
- Smoked Paprika0.5 tsp
- Ground Turmeric0.25 tsp
- Saltfor marinade0.5 tsp
- Cumin Seeds0.5 tsp
- Ground Coriander0.5 tsp
- Garam Masalafor sauce0.5 tsp
- Kashmiri Chilli Powderfor sauce0.5 tsp
- Ground Cardamom0.25 tsp
- Kasuri Methidried fenugreek leaves0.5 tbsp
- Saltto taste
Oils & Condiments
- Lemon Juice1 tbsp
- Vegetable Oil0.5 tbsp
- Honey0.5 tbsp
Utensils
- Large mixing bowl
- Foil-lined baking tray
- Grill / broiler
- Meat thermometer
- Large heavy-bottomed pan
- Stick blender
- Wooden spoon
- Grater
- Chef's knife
- Cutting board
Method
1
Cut the chicken thighs into 4cm chunks. Mince 2 garlic cloves and grate 12g of ginger for the marinade.
Approx. 8 minutes
2
Finely dice the onion. Mince the remaining 2 garlic cloves and grate the remaining 12g ginger for the sauce.
Approx. 6 minutes
3
In a large bowl, mix the yogurt, lemon juice, minced garlic, grated ginger, Kashmiri chilli, garam masala, ground cumin, smoked paprika, turmeric, salt, and oil. Add the chicken, coat well, cover, and refrigerate for at least 3 hours.
Approx. 10 minutes
4
Preheat the grill to high. Arrange the marinated chicken on a foil-lined tray and grill for 14–16 minutes, turning halfway, until deeply charred. Check the internal temperature reaches 74°C using a meat thermometer.
Approx. 16 minutes
5
Melt 20g of the butter in a large pan over medium heat. Add the diced onion and cook for 10 minutes until deep golden.
Approx. 10 minutes
6
Add the garlic, ginger, and cumin seeds. Cook for 2 minutes, stirring constantly, until fragrant.
Approx. 2 minutes
7
Stir in the tomato purée and cook for 2 minutes until darkened.
Approx. 2 minutes
8
Add the tinned tomatoes, ground coriander, garam masala, Kashmiri chilli, and cardamom. Simmer for 12 minutes until thick.
Approx. 12 minutes
9
Blend the sauce until smooth using a stick blender. Return to low heat.
Approx. 2 minutes
10
Stir in the remaining 20g butter, double cream, and honey. Season with salt.
Approx. 2 minutes
11
Add the charred chicken and any resting juices. Simmer gently for 5 minutes.
Approx. 5 minutes
12
Rub the kasuri methi between your palms and stir into the sauce. Cook for 1 minute.
Approx. 1 minutes
13
Serve garnished with fresh coriander.
Approx. 1 minutes
