Butter Chicken Skewers (Tandoori-Style)

If you love butter chicken but want it in grillable, party-friendly form, these butter chicken skewers are your answer. Juicy chunks of tandoori-spiced chicken are threaded onto skewers, grilled until lightly charred, and finished with a glossy makhani butter glaze — the same rich tomato-cream-butter flavors of the classic curry, painted onto every smoky piece. While the internet is full of American “cowboy butter” and plain “garlic butter” chicken skewers, nobody has claimed the Indian version — so here it is: tandoori on the grill, makhani on top, ready in about 40 minutes.

Why You’ll Love These Butter Chicken Skewers

• Two classics in one — smoky tandoori-style chicken meets the famous makhani butter glaze.
• Party and BBQ ready — skewers are easy to serve, easy to share, and disappear fast.
• Grill, oven, or air fryer — three cooking methods, all with the same juicy result.
• Marinade does the work — a double marinade (like real tandoori chicken) keeps every piece tender and flavorful.
• No one else has this — the “butter chicken on skewers” niche is wide open; this version beats plain garlic-butter copies on flavor by a mile.

Butter Chicken Skewers Ingredients

For the Tandoori Marinade

• 1½ lbs (700g) boneless, skinless chicken thighs, cut into 1½-inch cubes (breasts work too, but thighs stay juicier on skewers)
• ½ cup plain whole-milk yogurt
• 1 tablespoon ginger garlic paste
• 1 tablespoon lemon juice
• 2 teaspoons Kashmiri red chili powder (mild heat, vibrant color)
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1 tablespoon oil (for the second coating before skewering)

For the Makhani Butter Glaze

• 3 tablespoons butter
• 2 tablespoons tomato paste
• ¼ cup heavy cream
• 1 teaspoon honey (optional, balances the tomato)
• ½ teaspoon garam masala
• ½ teaspoon Kashmiri red chili powder
• ½ teaspoon kasuri methi (dried fenugreek leaves), crushed between your palms
• Salt to taste

For the Skewers

• 1 large onion, cut into 1-inch squares (charred onion is classic)
• 1 large bell pepper (any color), cut into 1-inch squares
• Metal skewers, or wooden skewers soaked in water for 30 minutes
• Fresh cilantro, chopped (for garnish)
• Mint chutney, for serving

How to Make Butter Chicken Skewers

Step 1: Marinate the Chicken

In a large bowl, whisk together the yogurt, ginger garlic paste, lemon juice, Kashmiri red chili powder, garam masala, cumin, coriander, and salt. Add the chicken cubes and toss until every piece is thickly coated. Cover and refrigerate for at least 30 minutes, or up to 8 hours — longer marinating means deeper tandoori flavor and juicier chicken.

Step 2: Make the Makhani Butter Glaze

While the chicken marinates, melt the butter in a small saucepan over medium heat. Stir in the tomato paste and cook for 2 minutes until it darkens slightly. Whisk in the cream, honey, garam masala, Kashmiri red chili powder, and crushed kasuri methi. Simmer gently for 3–4 minutes until the glaze is glossy and coats a spoon. Season with salt, then set aside — half for brushing during cooking, half for drizzling at the end.

Step 3: Assemble the Skewers

Drizzle the marinated chicken with the tablespoon of oil and toss. Thread the chicken onto skewers, alternating with the onion and bell pepper squares, leaving a little space between pieces so the heat circulates and the edges char. If using wooden skewers, make sure they were soaked for 30 minutes so they don’t burn.

Step 4: Grill (or Bake)

Grill: Preheat to medium-high (about 400°F / 200°C) and oil the grates. Grill the skewers for 10–12 minutes, turning every 3 minutes, until the chicken is lightly charred at the edges and cooked through (165°F / 74°C internal temperature). Oven: Broil on a foil-lined tray 6 inches from the heat, 12–14 minutes, turning once halfway through. Air fryer: 400°F (200°C) for 10–12 minutes, turning once.

Step 5: Glaze While Hot

During the last 2–3 minutes of cooking, brush the skewers generously on all sides with the makhani butter glaze. The heat caramelizes the glaze into a sticky, glossy coating. Give them one final turn on the heat so the glaze sets.

Step 6: Serve

Transfer the skewers to a platter, drizzle with the reserved glaze, and shower with fresh chopped cilantro. Serve immediately with mint chutney, warm naan, or lemon wedges.

Tips for the Best Butter Chicken Skewers

• Double-coat for tandoori color. Wipe off most of the first marinade and apply the oil coat before skewering — that’s how tandoori chicken gets its vibrant color without a clay oven.
• Don’t overcrowd the skewers. Space between pieces lets the heat char the edges instead of steaming them.
• Reserve half the glaze. Brushed-on glaze during cooking caramelizes and gets a little crusty — keep half pristine for drizzling at the end.
• Thighs beat breasts. Chicken thighs stay tender even if slightly overcooked; breasts can dry out fast over direct heat.
• Rest 5 minutes. Let the skewers rest before serving so the juices settle and the glaze sets.

What to Serve with Butter Chicken Skewers

These skewers love a full Indian platter moment. Serve them over jeera rice or with warm naan bread for mopping up the extra glaze. Cool mint chutney and cucumber raita are the perfect contrasts to the smoky, buttery chicken. For a party, keep the skewers on a tray with lemon wedges and extra glaze in a small bowl for dipping — no plates required.

Storage and Reheating

• Refrigerator: Remove chicken from the skewers and store in an airtight container for up to 4 days. The flavors deepen overnight.
• Freezer: Freeze the cooked chicken (off the skewers) for up to 3 months. Thaw overnight in the fridge.
• Reheating: Warm gently in a 350°F (175°C) oven for 8–10 minutes, or in an air fryer at 350°F for 5 minutes. Brush with a little fresh glaze before reheating to revive the shine.

Butter Chicken Skewers FAQs

How are these different from cowboy butter chicken skewers? Cowboy butter skewers use an American-style compound butter (garlic, herbs, chili flakes). These are genuinely Indian-inspired: a tandoori yogurt marinade plus a makhani glaze made with tomato, cream, butter, and kasuri methi — real butter chicken flavors.
Can I make butter chicken skewers without a grill? Yes. The broiler gives the best char substitute — cook 6 inches from the heat and turn halfway. The air fryer works too. All three methods are covered in Step 4.
Should I soak wooden skewers? Yes — soak wooden skewers in water for at least 30 minutes before threading. This stops them from burning on the grill. Metal skewers need no soaking and conduct heat for faster cooking.
Can I use chicken breast instead of thighs? You can, but cut the pieces a little larger and watch the time closely — breasts dry out faster over direct heat. Thighs are more forgiving and stay juicier.
Can I make the marinade and glaze ahead of time? Absolutely. The marinade can hold chicken for up to 8 hours in the fridge, and the makhani glaze keeps for 3 days refrigerated. Gently reheat the glaze before brushing it on.