Grilled Butter Chicken

How to Make Grilled Butter Chicken

1. 1

   Step 1: Mix the marinade and coat the chicken

   In a large bowl whisk together yogurt, lemon juice, garlic-ginger paste, the prepared spice mix (garam masala, smoked paprika, cayenne), and kosher salt until smooth. Add the chicken thighs and stir to coat thoroughly, pressing the marinade into the meat. Cover and refrigerate for at least 1 hour or up to overnight to tenderize and infuse flavor.

   For this step

   • 1 1/2 lbBoneless skinless chicken thighs
   • 1 cupPlain whole-milk yogurt
   • 2 tbspLemon juice
   • 2 tbspGarlic-ginger paste
   • 1 batchSpice mix (garam masala 2 tsp + smoked paprika 1 tsp + cayenne 1/4 tsp)
   • 1 1/2 tspKosher salt
   
2. 2

   Step 2: Prepare the grill and oil the chicken

   Preheat the grill to medium-high (about 425–475°F / 220–245°C) with one side for direct heat and one side cooler for resting. Remove chicken from the marinade and lightly brush both sides with neutral oil to prevent sticking; reserve excess marinade for finishing if desired. Thread onto skewers or place directly on a clean, oiled grate.

   For this step

   • 2 tbspNeutral oil (vegetable or canola)
   
3. 3

   Step 3: Grill the chicken until charred and cooked

   Grill the chicken 4–6 minutes per side over direct heat, turning once, until you see a good char and an internal temperature of 160–165°F (71–74°C). If pieces begin to char too quickly, move them to the cooler side to finish cooking without burning. Transfer to a plate, tent with foil, and let rest 5 minutes before cutting into large chunks or leaving whole.
   
4. 4

   Step 4: Make the buttery tomato sauce on the grill

   Set a cast-iron skillet over the cooler side of the grill (or use an indoor skillet on medium heat). Melt the butter in the skillet, then add the tomato puree and whisk to combine; simmer gently 6–8 minutes until slightly reduced and bright. Stir in the heavy cream and any reserved marinade or a pinch of additional spice mix, taste for salt, and keep the sauce warm over low heat.

   For this step

   • 14 ozTomato puree
   • 4 tbspUnsalted butter
   • 1/3 cupHeavy cream
   
5. 5

   Step 5: Finish chicken in the sauce

   Add the grilled chicken pieces to the skillet and spoon the sauce over them, simmering 2–3 minutes so the flavors meld and the chicken finishes to 165°F if needed. The brief simmer lets the smoky char infuse the sauce while the butter and cream smooth out the acidity of the tomatoes. Remove from heat and let stand 2 minutes.
   
6. 6

   Step 6: Serve and garnish

   Serve the grilled butter chicken hot with steamed basmati rice, naan, or a simple salad to balance the richness. Spoon extra sauce over the top and finish with a scatter of chopped cilantro or a squeeze of lemon if you like for brightness.
   

1. In a large bowl whisk together yogurt, lemon juice, garlic-ginger paste, the prepared spice mix (garam masala, smoked paprika, cayenne), and kosher salt until smooth. Add the chicken thighs and stir to coat thoroughly, pressing the marinade into the meat. Cover and refrigerate for at least 1 hour or up to overnight to tenderize and infuse flavor.
2. Preheat the grill to medium-high (about 425–475°F / 220–245°C) with one side for direct heat and one side cooler for resting. Remove chicken from the marinade and lightly brush both sides with neutral oil to prevent sticking; reserve excess marinade for finishing if desired. Thread onto skewers or place directly on a clean, oiled grate.
3. Grill the chicken 4–6 minutes per side over direct heat, turning once, until you see a good char and an internal temperature of 160–165°F (71–74°C). If pieces begin to char too quickly, move them to the cooler side to finish cooking without burning. Transfer to a plate, tent with foil, and let rest 5 minutes before cutting into large chunks or leaving whole.
4. Set a cast-iron skillet over the cooler side of the grill (or use an indoor skillet on medium heat). Melt the butter in the skillet, then add the tomato puree and whisk to combine; simmer gently 6–8 minutes until slightly reduced and bright. Stir in the heavy cream and any reserved marinade or a pinch of additional spice mix, taste for salt, and keep the sauce warm over low heat.
5. Add the grilled chicken pieces to the skillet and spoon the sauce over them, simmering 2–3 minutes so the flavors meld and the chicken finishes to 165°F if needed. The brief simmer lets the smoky char infuse the sauce while the butter and cream smooth out the acidity of the tomatoes. Remove from heat and let stand 2 minutes.
6. Serve the grilled butter chicken hot with steamed basmati rice, naan, or a simple salad to balance the richness. Spoon extra sauce over the top and finish with a scatter of chopped cilantro or a squeeze of lemon if you like for brightness.