Butter Chicken Kebab Recipe

Cooking Directions

• STEP 1.In a bowl, mix together yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, and salt.
• STEP 2.Add the chicken pieces to the marinade and mix well. Let it marinate for at least 2 hours or overnight in the refrigerator.
• STEP 3.Preheat the grill or oven to medium-high heat. Thread the marinated chicken pieces onto skewers.
• STEP 4.Grill the kebabs for about 10-12 minutes, turning occasionally, until they are cooked through and slightly charred.
• STEP 5.In a separate pan, melt butter and add tomato puree, ginger-garlic paste, red chili powder, garam masala, and salt. Cook for a few minutes until the sauce thickens.
• STEP 6.Remove the kebabs from the skewers and add them to the butter chicken sauce. Mix well and cook for another 2-3 minutes.
• STEP 7.Serve the Butter Chicken Kebabs hot, garnished with fresh coriander leaves and accompanied by naan or rice.
• STEP 8.Enjoy the delicious and flavorful Butter Chicken Kebabs!

Cooking Tips

• For extra tenderness, you can add a tablespoon of yogurt to the marinade.
• Soak the wooden skewers in water for 30 minutes before using to prevent them from burning on the grill.
• If you don't have a grill, you can also cook the kebabs in the oven at 400°F (200°C) for about 15-20 minutes.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
• You can also add a squeeze of lemon juice on top of the kebabs before serving for an extra tangy flavor.

Storage and Serving

• Leftover Butter Chicken Kebabs can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the kebabs in a preheated oven at 350°F (180°C) for about 10 minutes or until heated through.
• Serve the kebabs as an appetizer or as a main course with naan, rice, or a side salad.
• Garnish with fresh coriander leaves and serve with mint chutney or yogurt dip for added flavor.