Butter Chicken/Tikka Masala

A classic Indian dish that is mild and sweet but also has a complex, layered flavor from the spice. Pair with plain/flavored basmati rice or Naan for the best experience!


  • For the Masala/Sauce:
  • Butter – 2 tablespoons
  • Olive oil – 2 tablespoons
  • Onion -2 nos roughly chopped
  • Tomatoes – 5 nos roughly chopped
  • Ginger – a small piece roughly chopped
  • Garlic – 4 cloves roughly chopped
  • Cashew nuts – 10 pieces
  • Salt – 1 teaspoon
  • Sugar – ½ teaspoon
  • Water – ¼ Cup
  • Coriander – 5 stalks (chopped)
  • Full Cream – ¼ Cup
  • For Chicken Tikka Marinade:
  • Chicken Thighs – 250 grams (small cuts)
  • Butter and Olive oil – 1 tablespoon

marinade 1:

  • Garlic – 2 cloves minced
  • Ginger- an inch minced
  • Lime juice – 1 teaspoon
  • Salt – ½ teaspoon

Marinade 2:

  • Turmeric Powder – ½ teaspoon
  • Chili /Cayenne pepper powder – ½ teaspoon
  • Yogurt – 2 tablespoons

Masala Powder:

  • Turmeric Powder – ½ teaspoon
  • Cumin Powder – 1 teaspoon
  • Garam Masala Powder – 1 teaspoon 
  • Chili /Cayenne pepper powder – 1 and ½ teaspoon



Chicken Tikka

    1. Marinate chicken with Marinade 1 content (mentioned in the ingredients), cover it with a thin film and keep in the fridge for overnight
    2. The next day before preparation, mix the Marinade 2 content to the previously marinated chicken and let this second marination rest for an hour.
    3. Skewer the chicken, brush with oil and butter. Then, bake in the oven at 425 F for 35 mins. Ensure every 10 mins the skewer is turned over to get a golden colour


  1. Take a wide pan. Add 1 tablespoon of butter and oil to it and wait for it to warm.
  2. Add the ginger and garlic, followed by onions to the pan and sauté until the onion turns pink in colour.
  3. Add the tomatoes and sauté for a minute. Then add the cashew nuts followed by the Masala Powder with salt.
  4. Add water, close with a lid and cook for 25 mins on medium-low heat.
  5. The oil will start to separate from the mixture.  At this point turn off heat and cool the mixture completely.
  6. Once cooled, use a blender and carefully puree the content.
  7. Add a tablespoon of butter and oil to a pan and warm. Keep on very low heat.
  8. Add a ½ teaspoon of chili powder and sauté for less than a minute, taking care not to burn it.
  9. Add the pureed mix into the pan and add sugar to balance the tartness of the tomato. Mix the content together. You can adjust the salt at this point as required.
  10. Add the full cream mixture to the pan. Place a lid on and leave it for 3 mins.
  11. Finally, add the grilled chicken from the skewer, and mix well.
  12. Let simmer for couple of mins and then turn off the stove.
  13. Coriander leaves are added at the end over the sauce as a garnish along with a spoon of cream.


This dish is an all-time favorite to one and all!  It can be best enjoyed with plain/flavored basmati rice or Naan.

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