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RG Butter Chicken Tikka 1188x678

Butter Chicken Tikka

5h
Prep Time
30m
Cook Time
2
Servings

This Butter Chicken Tikka is bold, rich, and deeply satisfying, perfect for summer grilling, weeknight dinners, or festive gatherings. Juicy marinated chicken thighs are cooked until charred and smoky, then served with a buttery, spiced tomato cream sauce made extra flavorful thanks to Red Gold Roasted Garlic Tomato Paste. It's a simple recipe with standout flavor, ideal with rice, naan, or on its own with a squeeze of lemon.  @mygourmetstory

 

This Butter Chicken Tikka is bold, rich, and deeply satisfying, perfect for summer grilling, weeknight dinners, or festive gatherings. Juicy marinated chicken thighs are cooked until charred and smoky, then served with a buttery, spiced tomato cream sauce made extra flavorful thanks to Red Gold Roasted Garlic Tomato Paste. It's a simple recipe with standout flavor, ideal with rice, naan, or on its own with a squeeze of lemon.  @mygourmetstory

 

Ingredients

COPY INGREDIENTS
2 boneless chicken thighs, sliced

First Marinade

1 tablespoon neutral oil1 tablespoon red chili powder1 tablespoon ginger garlic paste1/4 teaspoon turmericKosher salt to taste

Second Marinade

2 tablespoons Red Gold® Roasted Garlic Tomato Paste 6 oz2 tablespoons melted unsalted butter2 tablespoons thick yogurt, (curd)3 tablespoons heavy cream1 teaspoon crushed kasoori methi, (dried fenugreek leaves)1/2 teaspoon garam masala1 teaspoon honey1 teaspoon white vinegar

Instructions

  • Marinate the Chicken – Step 1: In a medium bowl, mix oil, red chili powder, ginger garlic paste, turmeric, and salt. Add sliced chicken thighs and toss to coat. Let rest for 30 minutes.
  • Marinate the Chicken – Step 2: In a separate bowl, combine Red Gold Roasted Garlic Tomato Paste, melted butter, yogurt, cream, kasoori methi, garam masala, honey, and vinegar. Mix until smooth. Add to the chicken and stir to coat evenly. Cover and refrigerate for at least 1–2 hours, or overnight for best flavor.
  • Thread the marinated chicken pieces onto skewers. Heat a bit of oil and butter in a skillet over medium heat. Cook skewers, turning occasionally, until the chicken is golden, slightly charred, and cooked through (about 10–15 minutes).
  • Once the skewers are done, remove the chicken. Add a small pat of butter to the leftover marinade in the pan and simmer for a few minutes until slightly thickened into a sauce.
  • Spoon the buttery sauce over the chicken tikka and garnish with lemon wedges, chopped herbs, or serve alongside rice or warm flatbread.
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