Gymkhana's Butter Chicken Marsala
By Gymkhana
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Easy
Gymkhana's sauces and marinades are the key to serving up two-Michelin-star-standard dishes at home. Minus the stress. Minus the price tag. Follow this recipe for the final flourish.
Also try Gymkhana's Goan Fish Curry, Pork Ribs Vindaloo, and Lamb Shank Rogan Josh.
Ingredients for Butter Chicken Marsala
- 1 Jar Butter Masala Sauce
- 1 Jar Classic Tandoori Marinade
- 500g Boneless Chicken Thighs, Diced
- 150ml Water
- 1tbsp Double Cream for Garnish
- Chopped Coriander for Garnish
- Julienned Ginger for Garnish
How to make Butter Chicken Marsala
- Marinate the chicken with the Classic Tandoori Marinade and set aside for at least an hour (or overnight if you can).
- Preheat the grill to the hottest temperature.
- Place the marinated chicken on a wire rack with an oven tray below, and grill for 12 minutes until golden brown and lightly charred. Remove from the grill and set aside.
- Heat the jar of Butter Masala Cooking Sauce in a pan (swirl the jar with a little water to make sure you’ve got all the remnants), and bring to the boil.
- Once boiling, add the chicken tikka and simmer on a low heat for a further 5 minutes.
- Garnish with a swirl of double cream, chopped coriander and ginger juliennes.
- Serve with garlic naan, or Basmati rice.
About the author
Gymkhana is the collective identity of siblings Jyotin, Karam, and Sunaina Sethi, the visionaries behind JKS Restaurants. Raised in London with no hospitality roots, their story is one of passion sparked by childhood trips to India. These visits ignited a deep love for Indian cuisine, inspiring them to create some of the most dynamic and celebrated restaurants in London’s food scene. From humble beginnings, Gymkhana has become synonymous with culinary excellence, bringing the vibrant flavors of India to the forefront of the UK's dining experience. Their journey continues to shape and elevate London’s gastronomic landscape.
