Butter Chicken Tikka

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Recipe Intro From 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.

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  • Recipe Card
Prep time: 5hrs
Cook time: 30mins
Serves or Makes: 2 servings

Recipe Card

ingredients

For the Chicken

  • 2 boneless chicken thighs, sliced

ingredients

First Marinade

  • 1 tablespoon ginger garlic paste
  • 1 tablespoon red chili powder
  • 1/4 teaspoon turmeric
  • 1 tablespoon neutral oil
  • Kosher salt, to taste

ingredients

Second Marinade

  • 2 tablespoons Red Gold Roasted Garlic Tomato Paste
  • 2 tablespoons melted unsalted butter
  • 2 tablespoons thick yogurt (curd)
  • 3 tablespoons heavy cream
  • 1 teaspoon kasoori methi (dried fenugreek leaves), crushed
  • 1/2 teaspoon garam masala
  • 1 teaspoon honey
  • 1 teaspoon white vinegar

Method

  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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).

  • Step 4

    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.

  • Step 5

    Spoon the buttery sauce over the chicken tikka and garnish with lemon wedges, chopped herbs, or serve alongside rice or warm flatbread.