Butter Chicken Tikka
This super flavorful tikka recipe is a must try! I especially since the lovely winters are around the corner, this one recipe will top your list for bbq recipes.
Usually for butter chicken, people like to smoke the chicken for that added tandoor/ coal flavor, I somehow dislike the homemade version of smoking chicken (which is by placing an aluminum sheet in the shape of a bowl and placing a small piece of hot coal) and pouring some oil/ ghee and closing the lid in the container with the marinated meat.
So if you like this flavor, you may give it a try! Anyhow, I haven’t included it here in my recipe. The recipe is super simple! Also, this tikka is best for meal prep. I prep in the weekend and store in the freezer and use it up during busy weekdays.
Let’s see how it’s done..also..the more the masala sits, the better !!
Ingredients:
- 500 gms Boneless Chicken, cubed
- 2 cloves of Garlic
- 1 small piece of Ginger
- 1 small Green Chilli
- 2 tbsp Tomato paste
- 1 tbsp Cream
- 3 tsp Kashmiri Chilli powder
- 1/4 tsp Garam Masala powder
- Dried Fenugreek leaves, a pinch
- 1/2 tsp Black pepper powder
- 1 tsp Honey
- 1 tsp Lemon juice
- Salt, as required
- 1-2 tbsp Melted Butter
- Kashmiri Chicken powder, if required
- Coriander leaves, chopped
- Wooden skewer, soaked in water for 15-20 minutes
Instructions:
- In a small grinder, grind all the ingredients except for lemon juice, butter and coriander leaves.
- In a bowl, add in the cubed boneless chicken and add in the masala paste and combine with some lemon juice, melted butter and chopped coriander leaves and marinate well for 4-6 hours or overnight.
- Take the marinated piece of chicken and add it on to the skewer (you may add veggies of your choice in between too, like cubes of onion/ capsicum).
- Airfry/ Bake/ Shallow fry for 15 minutes on 200 degrees Celsius.
