Why You’ll Love This Recipe
These Butter Chicken Skewers deliver all the bold, comforting flavors of traditional butter chicken in a fun and easy-to-serve format. The yogurt-based marinade keeps the chicken incredibly tender, while grilling adds a delicious char that enhances the creamy, spiced sauce.
They’re ideal for outdoor barbecues, meal prep, or even oven baking when grilling isn’t an option. Plus, the recipe is easy to customize based on your preferred spice level, making it family-friendly and crowd-pleasing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chicken marinade:
1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into cubes
1/2 cup plain yogurt
1 tablespoon lemon juice
1 tablespoon ginger-garlic paste
1 teaspoon garam masala
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon salt
1 tablespoon oil
For the butter sauce:
2 tablespoons butter
2 cloves garlic, minced
1 teaspoon grated ginger
1 cup tomato puree
1/2 cup heavy cream
1 teaspoon garam masala
1/2 teaspoon chili powder
Salt to taste
Fresh cilantro, chopped (for garnish)
Directions
- In a large bowl, combine yogurt, lemon juice, ginger-garlic paste, garam masala, paprika, cumin, coriander, turmeric, salt, and oil.
- Add the chicken cubes and mix until well coated. Cover and marinate for at least 1 hour, preferably 4 hours or overnight in the refrigerator.
- Preheat the grill to medium-high heat. If using wooden skewers, soak them in water for 20–30 minutes beforehand.
- Thread the marinated chicken onto skewers, leaving a little space between pieces.
- Grill for 10–12 minutes, turning occasionally, until fully cooked and slightly charred on the edges.
To prepare the butter sauce:
6. In a saucepan over medium heat, melt the butter. Add garlic and ginger and sauté until fragrant.
7. Stir in the tomato puree, garam masala, chili powder, and salt. Simmer for 8–10 minutes.
8. Reduce heat and stir in the heavy cream. Simmer for another 3–5 minutes until smooth and slightly thickened.
- Brush the skewers generously with the butter sauce or serve the sauce alongside for dipping.
- Garnish with fresh cilantro before serving.
Servings and timing
Servings: 4 servings
Preparation time: 15 minutes
Marinating time: 1–4 hours
Cooking time: 20 minutes
Total time: Approximately 1 hour 35 minutes (including minimum marinating time)
Variations
For a spicier version, add extra chili powder or a pinch of cayenne pepper to the marinade or sauce. You can substitute chicken thighs with chicken breasts for a leaner option.
If grilling isn’t possible, bake the skewers in a preheated 425°F (220°C) oven for 18–20 minutes, broiling for the last 2–3 minutes to achieve a slight char. For a dairy-free option, use coconut cream instead of heavy cream and plant-based yogurt for the marinade.
You can also add bell peppers or red onions between chicken pieces on the skewers for added flavor and color.
Storage/Reheating
Store leftover skewers in an airtight container in the refrigerator for up to 3 days. Keep the sauce stored separately if possible.
To reheat, warm the chicken gently in a skillet over medium-low heat or in the microwave until heated through. Add a splash of cream or water to the sauce if it thickens too much during storage.
You can freeze the cooked chicken and sauce separately for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use chicken breast instead of thighs?
Yes, chicken breast works well, but be careful not to overcook it to prevent dryness.
How long should I marinate the chicken?
At least 1 hour is recommended, but 4 hours or overnight gives the best flavor and tenderness.
Can I cook these on a stovetop?
Yes, you can cook the skewers in a grill pan over medium-high heat until fully cooked.
What internal temperature should the chicken reach?
The chicken should reach an internal temperature of 165°F (74°C).
Can I make the sauce ahead of time?
Yes, the butter sauce can be prepared up to 2 days in advance and stored in the refrigerator.
Are these skewers very spicy?
They are mildly spiced, but you can adjust the heat level to your preference.
Can I skip the cream?
Yes, though the cream gives the sauce its signature richness. Coconut cream can be used as an alternative.
What should I serve with Butter Chicken Skewers?
They pair well with basmati rice, naan, salad, or grilled vegetables.
Can I air fry the skewers?
Yes, cook them at 375°F (190°C) for about 12–15 minutes, flipping halfway through.
Why is my chicken not charred?
Make sure your grill is properly preheated and avoid overcrowding the skewers.
Conclusion
Butter Chicken Skewers combine the bold, creamy flavors of a classic favorite with the smoky appeal of grilled food. Juicy, aromatic, and versatile, they make an impressive yet approachable dish for any occasion. Once you try this skewered version, it may become your new favorite way to enjoy butter chicken.
PrintButter Chicken Skewers
Butter Chicken Skewers are a smoky, grilled twist on the classic Indian favorite, featuring tender marinated chicken brushed with a rich, buttery tomato cream sauce. Juicy, flavorful, and lightly charred, they are perfect for weeknight dinners or festive gatherings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Indian
- Diet: Halal
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into cubes
- 1/2 cup plain yogurt
- 1 tablespoon lemon juice
- 1 tablespoon ginger-garlic paste
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1 tablespoon oil
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 cup tomato puree
- 1/2 cup heavy cream
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder
- Salt to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- In a large bowl, combine yogurt, lemon juice, ginger-garlic paste, garam masala, paprika, cumin, coriander, turmeric, salt, and oil.
- Add the chicken cubes and mix until well coated. Cover and marinate for at least 1 hour, preferably 4 hours or overnight in the refrigerator.
- Preheat the grill to medium-high heat. If using wooden skewers, soak them in water for 20–30 minutes beforehand.
- Thread the marinated chicken onto skewers, leaving a little space between pieces.
- Grill for 10–12 minutes, turning occasionally, until the chicken reaches an internal temperature of 165°F (74°C) and is slightly charred.
- In a saucepan over medium heat, melt the butter. Add minced garlic and grated ginger, sautéing until fragrant.
- Stir in the tomato puree, garam masala, chili powder, and salt. Simmer for 8–10 minutes.
- Reduce heat and stir in the heavy cream. Simmer for 3–5 minutes until smooth and slightly thickened.
- Brush the grilled skewers generously with the butter sauce or serve the sauce alongside for dipping.
- Garnish with chopped fresh cilantro before serving.
Notes
- For a spicier version, add extra chili powder or a pinch of cayenne pepper.
- Chicken breasts can be used for a leaner option, but avoid overcooking.
- If grilling is not possible, bake at 425°F (220°C) for 18–20 minutes and broil for 2–3 minutes to char.
- For a dairy-free option, substitute coconut cream and plant-based yogurt.
- Add bell peppers or red onions between chicken pieces for extra flavor and color.
- Store leftovers in the refrigerator for up to 3 days.
- Freeze cooked chicken and sauce separately for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 145 mg
