# Grilled Butter Chicken > A smoky, grill-forward take on classic butter chicken: chicken is marinated in a tangy spiced yogurt, charred over high heat, then folded into a rich buttery tomato cream sauce. The grill adds a tandoori-like char and depth while the pan sauce keeps the familiar silky finish. Canonical URL: https://www.topshelf.recipes/recipes/grilled-butter-chicken ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 25, 2026 Last Updated: September 3, 2026 ## About This Recipe This grilled butter chicken is built on a simple idea: marry the smoky char of outdoor cooking with the lush, silky sauce that makes butter chicken irresistible. Boneless, skinless thighs soak in a tangy yogurt marinade spiked with garam masala, smoked paprika and a touch of cayenne; the yogurt both seasons and gently breaks down the meat so the grill gives you browned, slightly charred edges while the interior stays juicy. A quick simmer in a butter-and-cream tomato sauce picks up those charred bits and softens the tomato's acidity into a velvety finish — familiar, but with a pronounced grill character that reads like tandoori without a tandoor. What makes this version work is timing and technique: high direct heat for immediate color, a cooler zone to carry pieces to temperature without burning, and finishing in a hot cast-iron pan so the fond lifts into the sauce. It’s perfect for weeknight grilling when you want something showy but not fussy, or for summer entertaining where the smoky notes play beautifully against cooling sides like raita and cucumber salad. Home cooks who like bold flavors but crave a forgiving method will appreciate how the marinade and the butter-cream balance intensity with creaminess. ## Recipe Information - Prep Time: 20 minutes - Cook Time: 25 minutes - Total Time: 105 minutes - Servings: 10 - Difficulty: Medium - Category: Dinner ## Ingredients ### Mix the marinade and coat the chicken - 1 1/2 lb Boneless skinless chicken thighs - 1 cup Plain whole-milk yogurt - 2 tbsp Lemon juice - 2 tbsp Garlic-ginger paste - 1 batch Spice mix (garam masala 2 tsp + smoked paprika 1 tsp + cayenne 1/4 tsp) - 1 1/2 tsp Kosher salt ### Prepare the grill and oil the chicken - 2 tbsp Neutral oil (vegetable or canola) ### Make the buttery tomato sauce on the grill - 14 oz Tomato puree - 4 tbsp Unsalted butter - 1/3 cup Heavy cream ## Ingredient Guide ### Garlic-ginger paste A smooth puree of equal parts garlic and ginger used widely in Indian and South Asian cooking; it provides a concentrated, pungent garlicky heat with warm gingery spice and is commonly sold jarred in the international aisle. It’s a convenience product for marinades, curries and sauces and has a strong raw aroma and flavor. Substitute by finely grating or mincing equal amounts of fresh garlic and ginger (or blitz them with a little oil) and use immediately; store-bought paste may contain oil/salt and should be refrigerated. ### garam masala A warm, aromatic spice blend from South Asia made from toasted ground spices such as cinnamon, cardamom, cloves, cumin and coriander; it smells sweet, warm and slightly floral with savory depth. It’s a finishing or seasoning spice in many Indian dishes (curries, marinades) rather than a single-ingredient flavor. Find it in most grocery stores’ spice aisle or at Indian markets; if unavailable, approximate it with a pinch each of ground cinnamon, cardamom, cloves, cumin and coriander or use curry powder as a rough stand‑in though the flavor profile will differ. ## Instructions ### 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. ### 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. ### 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. 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. ### 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. 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. ## Nutrition Estimated nutrition per serving (2 oz thigh): - Calories: 364 kcal - Protein: 14.7 g - Carbohydrates: 15.8 g - Fat: 27.2 g - Saturated Fat: 11.7 g - Trans Fat: 1 g - Fiber: 0.9 g - Sugar: 3.4 g - Added Sugars: 0 g - Cholesterol: 88 mg - Sodium: 957 mg - Potassium: 415 mg - Calcium: 95 mg - Iron: 1.6 mg - Vitamin D: 0.2 mcg ## Tips ### Marinate, but don’t overdo One hour is enough for thighs; up to overnight is fine, but beyond 24 hours the yogurt’s acid can make the meat mushy and grainy. ### Pat chicken dry Wipe off excess marinade before oiling and grilling so you get browning instead of steaming, which preserves that desirable char. ### Two-zone grilling Start pieces over direct high heat to develop color, then move them to the cooler side to finish through without burning. ### Use cast iron for sauce A skillet set on the grill picks up smoky fond from the chicken and concentrates flavor when you reduce the tomato puree. ### Finish gently with cream Stir cream in off high heat and simmer briefly to prevent splitting; add a splash more cream or water when reheating to restore silkiness. ## Variations and Substitutions ### Chicken breast swap Use boneless skinless breasts cut into thick strips and reduce direct grill time to 2–3 minutes per side; rest longer to redistribute juices and avoid dryness. ### Vegetarian paneer or cauliflower Grill cubes of paneer or par-cooked cauliflower florets in the same marinade, then fold into the butter-tomato sauce for a hearty vegetarian main. ### Dairy-free option Replace butter with vegan margarine and heavy cream with full‑fat coconut milk for a rich, dairy-free version; expect a subtle coconut note in the sauce. ### Spice-forward tweak Swap smoked paprika for 1½ tsp Kashmiri chili powder for a brighter red color and swap half the garam masala for freshly toasted ground cumin for earthy warmth. ## Notes This recipe shines at backyard dinners where you want bold flavor with minimal fuss — the grill gives the chicken an irresistible smoky edge while the quick pan sauce keeps things comforting. Marinate at least 1 hour (or overnight) for the best results. ### Storage and Make-Ahead Cool leftovers quickly and store in an airtight container in the refrigerator for up to 3–4 days, or freeze for up to 2 months (store sauce and chicken together for convenience). Reheat gently over low heat, adding a splash of water or cream to loosen the sauce and prevent splitting; avoid high heat which can toughen the chicken. Thawed frozen portions reheat best in a skillet covered briefly so the sauce warms through without drying out the meat. ### Serving Suggestions Serve over steamed basmati or cumin-scented jeera rice, alongside warm naan to sop up sauce, and a cooling cucumber-mint raita or quick pickled red onions to cut richness. Finish with chopped cilantro, charred lemon wedges for squeezing, and a scattering of toasted fenugreek leaves or kasuri methi if you like an extra herbal lift. For drinks, try a citrusy IPA to match the smoke or an off-dry Riesling to balance the butter and cream. ## Frequently Asked Questions ### Can I use chicken breasts instead of thighs? Yes, but breasts cook faster and dry out more easily; cut them into uniform strips or slightly thicker pieces, sear quickly over direct heat and move to the cooler zone to finish, watching internal temperature closely. ### Is it safe to use leftover marinade in the sauce? Only use reserved marinade that hasn’t contacted raw chicken, or boil used marinade for several minutes before adding it to the sauce to kill any bacteria. ### How do I replicate the smoky flavor if I don’t have a grill? Broil the chicken on high to get charred edges or sear in a very hot cast-iron pan, and add a small pinch of smoked paprika or a drop of liquid smoke to the sauce to mimic the grill note. ### What internal temperature should I cook the chicken to? Pull thighs at 160–165°F (71–74°C) and let them rest; residual heat will carry them to a safe, juicy finish without overcooking. ### Can I make the sauce ahead? Yes—the butter-tomato sauce keeps well in the fridge for 3–4 days and actually benefits from sitting; rewarm gently and add the grilled chicken at the end to finish for best texture. ### Why did my sauce split after adding cream? Sauce can split if it’s too hot or boiled aggressively after adding cream; remove from direct heat, whisk in cream off the heat, and gently warm without boiling to re-emulsify. ## Related Recipes and Guides - [Classic Bacon Carbonara](https://www.topshelf.recipes/recipes/classic-bacon-carbonara) - [Al Pastor Tacos](https://www.topshelf.recipes/recipes/al-pastor-tacos) - [Jamaican Jerk Chicken Marinade for Smoking or Grilling](https://www.topshelf.recipes/recipes/jamaican-jerk-chicken-smoking) - [Air Fryer Chicken Sliders](https://www.topshelf.recipes/recipes/air-fryer-chicken-sliders-sticky-glaze) - [Smoked Chicken Burger](https://www.topshelf.recipes/recipes/smoked-chicken-burger-sweet-savory-onion-jam) - [Beer-Can Grilled Whole Chicken](https://www.topshelf.recipes/recipes/beer-can-grilled-whole-chicken) - [Trending Grilled Tomato Finishes](https://www.topshelf.recipes/articles/trending-grilled-tomato-finishes) - [Regional Seasonal Crowd‑Pleasers: 36 Grilled & Campfire Favorites from Across the U.S.](https://www.topshelf.recipes/articles/regional-seasonal-crowd-pleasers-36-grilled-campfire-recipes-us) - [Trending Backyard Sauces for 2026: 12 Global Condiments to Slather, Mop & Serve with Grilled Food](https://www.topshelf.recipes/articles/trending-backyard-sauces-2026-12-global-condiments-to-slather-mop-and-serve)