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Butter Chicken Skewers (Tandoori-Style)

Smoky tandoori-spiced chicken skewers finished with a glossy makhani butter glaze — the flavors of butter chicken in grillable, party-ready form.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Marinating 30 minutes
Total Time 40 minutes
Servings: 4
Course: Appetizer
Cuisine: Indian
Ingredients Equipment Method Notes

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

Equipment

  • Grill (or oven broiler / air fryer), metal or wooden skewers

Method
 

  1. Whisk yogurt, ginger garlic paste, lemon juice, Kashmiri red chili powder, garam masala, cumin, coriander, salt; coat chicken; refrigerate 30 min–8 hours.
  2. Melt butter; cook tomato paste 2 min; whisk in cream, honey, garam masala, chili powder, kasuri methi; simmer 3–4 min until glossy; salt; reserve half for drizzling.
  3. Toss chicken with oil; thread skewers alternating onion and pepper squares with space between pieces.
  4. Grill 10–12 min over medium-high (400°F/200°C), turning every 3 min, to 165°F (74°C); or broil 12–14 min turning once; or air-fry 400°F (200°C) 10–12 min turning once.
  5. Brush glaze on all sides last 2–3 min so it caramelizes; final turn to set.
  6. Plate; drizzle reserved glaze; cilantro; serve with mint chutney, naan, or lemon wedges.

Notes

Soak wooden skewers 30 minutes before grilling; reserve half the glaze for drizzling; thighs stay juicier than breasts; internal temperature 165°F (74°C); leftovers keep 4 days refrigerated or 3 months frozen.