Kikinda Butta Chikkin

This is a total cheat fusion dish made from jars of commercial sauce but it is delicious!


This is a non-cook’s dream to prepare and tastes very authentic.  But authentic what?  The Moroccan Harissa chilli sauce is very hot with a flavour of cumin   This is one dish where naan but the brave deserve the fare.


  • Charmain Solomon’s Butter Chicken Marinade
  • 1 Tbsp (or more) of Malouf’s Spice Mezza Red Harissa
  • A jar of any available Butter Chicken curry sauce
  • 2 tsp crushed garlic
  • 1 small onion finely chopped
  • 500g boneless chicken thighs or breast cut into chunks
  • 2 Tbsp butter
  • 100 ml cream


  1. In a plastic container mix the chicken pieces, onion and garlic with 1/3 jar of Butter Chicken marinade and 1 Tbsp of the Red Harissa Chilli Sauce.
  2. Leave to marinate at least overnight.
  3. In a hot pan, fry the marinated chicken and onion in butter until the meat begins to brown.
  4. Add the jar of Butter chicken sauce and bring to a simmer
  5. Simmer on low until the chicken is cooked
  6. stir in the cream and bring back to a simmer.
  7. Serve with naan and rice.  Or just with naan.




About Uisce úr

Though I am old with wandering Through hollow lands and hilly lands, I will find out where she has gone, And kiss her lips and take her hands; And walk among long dappled grass, And pluck till time and times are done, The silver apples of the moon, The golden apples of the sun.
This entry was posted in chicken, Con-fusion cooking, Cream, curry, Indian, spices and tagged , . Bookmark the permalink.

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