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Tikka Butter Chicken with Coconut Rice and Cilantro

Tikka Butter Chicken with Coconut Rice and Cilantro
  • Prep Time: 5 min
  • Total Time: 22 min
  • Servings: 4

This recipe is an express track to getting your butter chicken on the table in record time! No sacrificing flavor, just great butter chicken in a flash!


1 pkg Mina Halal® Tikka chicken tenders

1 jar (400ml) prepared butter chicken sauce

1 large onion, sliced

2 tbsp (30 mL) ghee

1 can (398 mL) coconut milk

½ cup (125 mL) water

2 pouches minute rice, basmati

¼ cup (60 mL) cilantro, chopped


FOLLOW instructions on package for rice, replacing water with coconut milk and adding additional water for required measure.

SEASON with salt.

COOK per package instruction and set cooked rice aside to keep warm.

HEAT ghee in a large skillet over medium high heat.

COOK onion for 3 to 4 minutes or until just starting to soften and brown.

ADD chicken and cook stirring frequently for 5 to 6 minutes.

ADD butter chicken sauce and allow to simmer for about 5 minutes or until chicken is cooked through and reaches and internal temperature of 165 degrees.

IF sauce is too dry add a little water or chicken stock.

ADD cilantro and stir to combine.

SERVE butter chicken over rice.


IF you like a little spice, add crushed chili pepper to taste.
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