Butter Chicken-Style Chicken Skewers

Ingredients

• 700 g boneless, skinless chicken breast (Cut into approximately 3 cm cubes)
• 120 g full-fat plain yogurt (For the marinade)
• 2 tbsp lemon juice (Approximately 30 ml)
• 3 dientes garlic (Grated or finely chopped)
• 1 tbsp fresh ginger (Grated)
• 2 tsp garam masala (Divided between the marinade and the sauce)
• 1 tsp ground cumin (For the marinade)
• 1 tsp sweet paprika (For the marinade)
• 0.5 tsp ground turmeric (For the marinade)
• salt (To taste; approximately 1 tsp total)
• 1 tbsp vegetable oil (For cooking the skewers)
• 2 tbsp unsalted butter (For the sauce)
• 1 mediana onion (Finely chopped)
• 400 g crushed tomatoes (Canned or fresh; for the sauce)
• 120 ml heavy cream (Half-and-half may also be used)
• 2 tbsp fresh cilantro (Chopped, for serving)

Steps

1. 1

   Place the chicken cubes in a bowl. Add the yogurt, lemon juice, garlic, ginger, garam masala, cumin, paprika, turmeric, and salt to taste. Mix until the chicken is completely coated.

2. 2

   Cover the bowl and refrigerate the chicken for at least 20 minutes; if you have time, marinate it for up to 8 hours for more flavor and tenderness.

3. 3

   Thread the marinated chicken cubes onto skewers. If using wooden skewers, soak them in water for 20 to 30 minutes to prevent them from burning.

4. 4

   Heat a large skillet, grill, or griddle over medium-high heat. Add the vegetable oil and wait until it is hot.

5. 5

   Place the skewers on the hot surface without overcrowding them. Cook for approximately 10 to 14 minutes, turning them every few minutes, until golden on the outside and the center reaches 74 °C.

6. 6

   Transfer the skewers to a plate and loosely cover them to keep them warm while you prepare the sauce.

7. 7

   Melt the butter in the same skillet over medium heat. Add the onion and sauté for 4 to 5 minutes, until softened and lightly golden.

8. 8

   Add the crushed tomatoes and the remaining garam masala. Cook the sauce for 6 to 8 minutes, stirring occasionally, until thickened and the tomatoes no longer taste raw.

9. 9

   Stir in the cream. Cook for 2 or 3 more minutes over low heat, without allowing it to boil vigorously, until the sauce is smooth and creamy.

10. 10

    Taste the sauce and adjust the salt. Return the skewers to the skillet for 1 or 2 minutes to coat them with the sauce, or serve them over the sauce.

11. 11

    Finish with chopped fresh cilantro. Serve immediately with basmati rice, naan, or a salad.

Notes

The post only shows the dish name and asks viewers to comment “EASY” to receive the recipe by direct message; no quantities, complete ingredient list, or visible steps were provided. The proportions above are an approximate reconstruction and should be checked against the creator’s original recipe.

Nutrition per serving

• main course
• high-protein
• chicken
• skewers
• Indian-style
• grilled
• skillet
• creamy