Chicken Butter Tikka

This recipe is my own innovation. I named it Chicken Butter Tikka because I am using butter and this dish is spicy similar to chicken tikka masala and goes well with chapathi, naan, rice, fried rice, rumali roti, kulcha and kerela paratha. It is very simple and easy to make with least ingredients.

NOTE : One can also try a vegetable version of this making use of mixed vegetables like baby corn,  baby potatoes, mushroom and any other vegetables of your wish instead of chicken. Gives you almost the same taste.

NOTE : Number of chilies depend on how spicy they are. I am using 12 as mine are not very spicy

Time Taken : 30 Minutes

Yield : 3-4 servings

Chicken Butter Tikka
Chicken Butter Tikka


To be grinded  :
Red Chillies12 nos
Jeera / Cumin Seeds1 tblsp
Ginger / Adarak1 inch
Garlic / Lasun5-6 Cloves
Cardomom / ilayaci1
cinnamom / dalacini2 inch
black pepper  balls / Kali Mirch4-5
Clove / lavang3-4

Butter4-5 tblsp
Saltas needed

Marinate :
Chicken 400 gms
Tumeric Powder / Haldi1/2 tsp
Salt1 tsp
Curd2 tsp
Red Chili Powder1 tsp
Cumin Powder / Jeera Powder1 tsp
Coriander Powder / Daniya Powder1 tsp
Black Pepper Powder1 tsp
Chicken Masala1 tsp
Garam Masala Powder1 tsp
Cut the chicken into small pieces irrespective of boneless or with bone. Marinate the chicken with the above mentioned ingredients for 1 hr.

Method :

  1. Make a paste of above mentioned ingredients.
      2.  In a pan, add 2 tblsp of butter.
      3.  Add the grinded paste, salt.
      4.  Once it boils and starts to leave oil, add marinated chicken into it.
      5.  Fry until chicken leaves oil.
      6.  Add 1 glass water and leave for 15-20 mints on low flame by closing the lid.
      7.  Check if chicken is boiled.

     10.  Switch off the gas and decorate with coriander leaves if needed.

Points To Remember :

  • Can add Capsicum if needed before 10 mints from switching off the stove.
  • Can add 1 tomato if needed while making a paste.


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