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Tikka Paste & Butter Chicken



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Tikka Paste

  • 40 g coriander seeds
  • 40 g cumin seeds
  • 10 g dried red chillies
  • 50 g coriander, Washed thoroughly and left to dry on a towel
  • 10 g garlic cloves, peeled
  • 100 g ginger, Sliced in 2mm coins along the lines on the skin
  • 200 g olive oil
  • 100 g water
  • 100 g lemon juice
  • 1 heaped teaspoon ground tumeric
  • 30 g salt
  • 50 g Dried Onions
  • 140 g tomato puree

Butter Chicken

  • 500 g Boneless Chicken, Cut into 2-3cm pieces
  • 100 g Tikka paste
  • 40 g Ghee
  • 150 g onions
  • 2 Fresh Green Chillies
  • 20 g ginger, sliced along the lines on the skin into 2mm coins
  • 10 g fresh coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons Ground Coriander
  • 1/2 teaspoon tumeric
  • 1 teaspoon salt
  • 100 g water
  • 70 g tomato puree
  • 500 g Single Cream or Coconut Cream

Recipe's preparation

    Tikka Paste
  1. 1.   Weigh coriander seeds, cumin and dried red chillies into TM bowl. Heat 5 minutes/Varoma temperature/Speed 1.
    2.   Grind 1 minute/Speed 8.
    3.   Add fresh coriander, garlic, ginger and olive oil to TM bowl. Blend 1 minute/Speed 10. Scrape down the lid and sides of the TM bowl with the spatula.
    4.   Add remaining ingredients. Cook 40-60 minutes/80C/Speed 2. When the paste is cooked, a lovely red sheen of oil should be starting to show on the surface. Using a sterilized spoon, spoon the paste into sterilized jars, pouring a little more olive oil if necessary to submerge the paste. Cover the jars with sterilized lids and keep in the fridge. Top up with a little more oil after each use so the paste stays submerged under the oil. This helps to preserve it and will keep for 6 weeks this way.

  2. Butter Chicken
  3. 1.   Marinate the chicken in the tikka paste, stirring well so it is all evenly coated.
    2.   Heat the ghee 1 minute/Varoma temperature/Speed 1. Add onions, chillies, ginger, fresh coriander and garlic. Mince 10 seconds/Speed 5.
    3.   Scrape down the sides and lid of the TM bowl with the spatula. Cook 5 minutes/Varoma temperature/Speed 2/Measuring Cup OFF.
    4.   Avoiding the blade unit, add dry spices and salt. Cook 3 minutes Varoma temperature/Speed 2/Measuring Cup ON.
    5.   Add the water. Cook 5 minutes/Varoma temperature/Speed 1.
    6.   Add chicken, tomato puree and cream. Cook 20 minutes/100C/Speed Spoon/Reverse Blade Direction  . Taste and add more salt if necessary.


Accessories you need

  • Spatula TM31
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  • Measuring cup
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If you are wanting to double the recipe, just double the meat & tikka paste, nothing else.


For Indian food lovers, this recipe is taken from the Thermomix 'Fast and Easy Indian Cooking'

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • I think the original tikka

    Submitted by We Love Thermomixing on 11. April 2016 - 07:22.

    I think the original tikka paste recipe has 100g of garlic too not 10g? or maybe that's just because I love garlic?!

    Passionate Thermie consultants based in and around Hobart, sharing energy, enthusiasm & commitment to cooking. Visit our Facebook page- We Love Thermomixing

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  • This is a firm favourite in

    Submitted by Purplepurlz on 27. December 2015 - 10:32.

    This is a firm favourite in our house and any visitors I feed it to.  I always double the chicken but after much experimenting with the amount of cream and also caltering for lactose intolerance I now use only a 270ml can of Ayam coconut cream and this amount works perfectly.

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  • This is the best butter

    Submitted by Shell and Ernie on 15. July 2015 - 14:47.

    This is the best butter chicken ever!

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  • This was really yummy, thank

    Submitted by MochaMumma on 1. July 2014 - 16:12.

    This was really yummy, thank you!! I left out the fresh coriander as I didn't have any, and couldn't see in the ingredients list how much fresh garlic was needed so left that out too and it was still delicious!

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