Butter Garlic Chicken Tikka Seekh takes the classic seekh kebab and gives it a rich, indulgent finish, with butter folded through a garlicky marinade so the meat bastes itself as it cooks. The result is a seekh that's noticeably more tender and glossy than a plain masala version, with garlic coming through warm and mellow rather than sharp, and a finish that almost tastes basted even straight off the grill. It's an easy match for simple sides, garlic naan, a squeeze of lemon, and thinly sliced onions are really all you need, since the marinade itself carries most of the flavour work. On the grill, keep an eye on flare-ups, since the butter content means it can catch more easily than a drier marinade; medium heat with regular turning gives you the best char without losing the fat that makes this variant special. It also works well pan-seared with a lid on, letting the butter melt and coat each skewer evenly. Cook it fully through until no pink remains and the juices run clear before serving.

Keep it chilled and use within a day or two of delivery, or freeze it if you're planning ahead. For more marinated cuts and everyday chicken, see our full fresh chicken selection in the same order.

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