Grilled Butter Chicken

Name: Grilled Butter Chicken
Prep time: 25 min
Cook time: 35 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 1 kg boneless chicken thighs, cut into large bite-sized pieces; 160 g plain Greek yogurt; 15 ml lemon juice; 4 cloves garlic, finely grated, for the marinade; 15 g fresh ginger, finely grated, for the marinade; 2 teaspoons garam masala, for the marinade; 1 teaspoon ground cumin, for the marinade; 1 teaspoon smoked paprika, for the marinade; 1/2 teaspoon ground turmeric, for the marinade; 1 1/2 teaspoons kosher salt, for the marinade; 60 g butter, divided; 15 ml neutral oil; 1 medium onion, finely diced; 3 cloves garlic, finely grated, for the sauce; 15 g fresh ginger, finely grated, for the sauce; 2 teaspoons garam masala, for the sauce; 1 teaspoon ground cumin, for the sauce; 1 teaspoon ground coriander; 1/2 teaspoon smoked paprika, for the sauce; 1 teaspoon ground turmeric, for the sauce; 400 ml canned crushed tomatoes; 1 tablespoon tomato paste; 1 teaspoon sugar or honey, optional; 180 ml heavy cream; Kosher salt, to taste, for the sauce

Yogurt-marinated chicken thighs grilled for a little char, then finished in a creamy tomato and butter sauce.

By Thiago Temple Published Sep 28, 2026

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Prep

25 min

Cook

35 min

Total

1 hr 30 min

Serves

Level

Intermediate

I love Indian food, but my kids are less enthusiastic about it. Butter chicken is the exception: it is the dish they ask for again.

When they asked for it one weekend and the weather was too good to stay inside, I prepped the chicken and cooked it on the barbecue before adding it to the sauce. The grill gives the yogurt-marinated pieces a little char and makes this version even more flavorful. The chicken finishes gently in the creamy tomato sauce, so it stays tender.

Ingredients

Tap to check off as you go · 25 items

Serves

Amounts as written — this recipe serves 8.

Steps

1
Mix the yogurt, lemon juice, 4 cloves of garlic, 15 g of ginger, 2 teaspoons of garam masala, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, 0.5 teaspoon of turmeric, and 1.5 teaspoons of salt. Add the chicken and toss until coated.
2
Cover and refrigerate for at least 30 minutes, or preferably 3 to 4 hours.
3
Heat the barbecue to medium-high. Thread the chicken onto skewers or use a grill basket so the pieces cannot fall through the grate. Grill until lightly charred on the outside, turning as needed. The chicken will finish cooking in the sauce.
4
In a large pan over medium heat, melt 30 g of the butter with the neutral oil. Add the onion and cook until softened.
5
Add the remaining 3 cloves of garlic and 15 g of ginger. Cook for about 1 minute.
6
Stir in the remaining 2 teaspoons of garam masala, 1 teaspoon of cumin, 0.5 teaspoon of smoked paprika, and 1 teaspoon of turmeric, along with the coriander. Cook briefly until fragrant.
7
Stir in the tomato paste, then add the crushed tomatoes. Simmer for 10 to 15 minutes.
8
For a smoother sauce, blend it carefully and return it to the pan. Taste and add the sugar or honey only if the tomatoes need balancing.
9
Stir in the cream and remaining 30 g of butter. Add the grilled chicken and any accumulated juices. Simmer gently for 5 to 10 minutes, until the chicken is cooked through and the thickest pieces reach 165°F (74°C).
10
Taste, adjust the salt, and serve with rice.

Two things that matter

The minimum time includes a 30-minute marinade. For more flavor, marinate the chicken for 3 to 4 hours and allow for that extra time.

Ingredients

Steps

Two things that matter

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