August 11, 2020
Chicken

Easy Grilled Butter Chicken Kebabs

Name: Easy Grilled Butter Chicken Kebabs
Prep time: 15 min
Cook time: 15 min
Total time: 150 min
Ingredients: 2 lbs. Skinless/Boneless Chicken Thighs (sub with chicken breast ); 1 cup Labneh (or Greek Yogurt ); 1 Lemon (juiced); 1 tsp Lemon Zest; 1 tbsp. Tomato Paste; 1/2 tsp Fresh Ginger (minced ); 2 Garlic Cloves (minced); 1 tsp. Garam Masala; 1 tsp. Tumeric; 1 tsp. Cumin; 1/2 tsp. Paprika; 1 tsp Salt; 1 tsp. Black Pepper; 3 tbsp. Butter; 1/2 small Yellow Onion (grated or pureed ); 2 Garlic Cloves (minced); 1/2 tsp. Fresh Ginger (minced ); 1 tbsp Tomato Paste; 1/4 cup Tomato Puree; 1/2 cup Full Fat Coconut Milk (or heavy cream ); 3 tbsp. Labneh; 1 tsp Garam Masala; 1 tsp Cumin; 1 tsp Salt

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This recipe for grilled butter chicken kebobs consists of succulent chicken pieces marinated in a velvety blend of aromatic spices, yogurt, and butter, infusing every bite with a harmonious balance of creamy richness and smoky char. Skewer up these marinated delights, grill to perfection, and savor the mouthwatering taste of a beloved classic in every tender, flavorful bite.

Butter chicken is my go-to anytime we order Indian food for takeout. There is something so good about this style of marinated chicken coated in a rich and flavor-packed sauce that hits all my comfort food buttons. Though I have this quick, weeknight-friendly butter chicken meatball recipe and even a butter chicken hot wings recipe, I did want to recreate this classic Indian dish for the grill.

Why This Recipe Works:

Flavorful Marinade: The marinade combines yogurt, spices, and butter to create a well-balanced mixture. Yogurt is also key to helping tenderize the chicken while infusing it with a creamy tanginess. Spices add depth and flavor, and the butter adds a richness that enhances the overall taste and ensures juicy, succulent kebabs.
Aromatic Spice Blend: The blend of spices, likely including traditional options like cumin, coriander, turmeric, and garam masala, delivers layers of complex flavor. These spices are essential to creating the aromatic warmth you taste in most Indian dishes (like this Chicken Vindaloo too).
Grilling Technique: Grilling the marinated chicken kebabs imparts a smoky char that complements the creamy and spiced marinade. The high heat of the grill caramelizes the marinade on the surface of the chicken, creating a flavorful crust that contrasts with the juicy interior. Finish the dish off with the butter chicken sauce for the perfect meal.

Supplies Needed:

Mixing Bowl
Knife & Cutting Bowl
Skewers (metal or wood)
Baking Sheet
Tongs

What Chicken Cut Is Used For Butter Chicken?

Boneless, skinless chicken thighs are generally considered the best chicken cut for making butter chicken. Chicken thighs have a higher fat content compared to chicken breasts, which makes them more flavorful and less likely to dry out during cooking. The richness of chicken thighs complements the creamy and flavorful butter chicken sauce, resulting in a tender and delicious chicken recipe.

When making butter chicken, the chicken is often cut into bite-sized pieces before being marinated and cooked. This allows the marinade to penetrate the meat and ensures that the chicken cooks evenly.

While chicken thighs are the preferred choice for their flavor and texture, you can certainly use chicken breast if you prefer a leaner option. However, be cautious not to overcook the chicken breast to prevent it from becoming dry.

Ingredients:

Butter Chicken Marinade:

2 lbs. Boneless and Skinless Chicken Thighs
Lemon Juice and Lemon Zest (for maximum flavor)
Labneh or Whole Fat Greek Yogurt
Garlic (fresh grated cloves work best)
Fresh Ginger (ginger paste or dried ginger can be substituted)
Tomato Paste (gives it a nice color and some acidity)
Spice Blend: Use a combination of cumin, coriander, garam masala, paprika, chili powder, turmeric, and smoky paprika
Salt and Pepper

Butter Chicken Sauce:

Melted Butter
Grated Onion (grating is key for releasing flavor and not having chunks of onion in the sauce)
Tomato Sauce
Tomato Paste
Full Fat Coconut Milk (or a heavy cream)
Labneh or Greek Yogurt (helps to thicken slightly)
Garlic (fresh)
Ginger (fresh)
Spice Blend (use the same blend listed above)
Fresh Cilantro (for garnish)

Grilled Butter chicken ingredient in separate bowls on a blue table.

Preparation:

For The Marinade:

Trim the chicken thighs to remove any excess fat and dice into equal one-inch size pieces.
In a mixing bowl, whisk together the labneh or yogurt, lemon juice, and tomato paste. Then add in the ginger, garlic, spices, salt, and black pepper and whisk again until combined. This should be a fairly thick mixture.
Fold in the diced chicken pieces until fully coated and place them in the refrigerator to marinade for a minimum of two hours or overnight.

Chef’s Notes: If planning on grilling the chicken the same day as marinating, plan to also soak your wooden skewers (no need for metal) ahead of time so they do not burn while grilling.

For The Butter Chicken Sauce:

In a pan over medium heat, add the butter and allow it to fully melt. Add the grated onion, garlic, and ginger into the pan to cook with the butter for 1-2 minutes.
Add in the dried spices and cook for another 1-2 minutes or until the spices are fragrant and aromatic.
Stir in the tomato paste and tomato sauce and continue to cook, reducing the temperature a bit if needed.
Slowly pour in the coconut milk and labneh and whisk everything together until fully combined. Keep stirring to prevent the sauce from burning and let it cook over low heat until thickened.
Remove from the heat and set it aside to cool slightly. You can brush this sauce onto the chicken at the end of the grilling process and serve with extra sauce on the side.

How To Grill Butter Chicken Kebabs:

Preheat the grill to medium-high heat (around 400 F.-450 F.) and set the grill for two-zone cooking (having a direct heat and indirect heat side of the grill).
Place the marinated grilled chicken onto the skewers and set them over a wire rack. Place the chicken skewers (leaving them on the rack) onto the indirect side of the grill to begin cooking (this helps the marinade bake onto the chicken and not burn).
Let the skewers cook like this for about 10-15 minutes or until they reach an internal temperature of about 165 F. While this is cooking over indirect heat, you can prepare the sauce.
Once the chicken thighs have reached an internal temperature of about 165 F. (they are technically cooked) move them to the direct heat side of the grill to cook for 1-2 minutes per side, flipping often to caramelize and develop a nice smoky char.
Continue to do this until the chicken thighs reach an internal temperature of 180-185 F. (This makes the texture of chicken thighs much more palatable. If using chicken breast only cook to 165 F.).
Brush with the prepared butter chicken sauce and serve with garnished cilantro and enjoy!

What To Serve With Grilled Butter Chicken Skewers:

When serving butter chicken, you’ll want to complement its rich and flavorful profile with side dishes that provide balance, contrast, and additional textures. Here are some traditional and popular options:

Rice: Serve butter chicken with steamed basmati rice or even my bulgar pilaf recipe. The rice can help absorb the flavorful sauce and provide a neutral base for the dish.
Naan Bread: Soft and fluffy naan is a classic accompaniment to Indian curries. It’s great for scooping up the chicken and sauce. If you don’t have naan, in a pinch I love to toss together this garlic bread pita recipe too.
Vegetable Side Dishes:

Saag Paneer: A spinach and cheese dish that adds a nutritious and flavorful element to the meal.
Aloo Gobi: A combination of potatoes and cauliflower, often spiced with turmeric and cumin.
Bhindi Masala: Spiced okra sautéed with onions and tomatoes.
Mixed Vegetable Curry: A medley of assorted vegetables cooked in a fragrant curry sauce.

foods to serve with grilled butter chicken

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