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Butter Chicken Marinade

A great way to season chicken pieces for grilling - great alone, or swimming in butter sauce!
Course Main Course
Cuisine Indian
Author modified from indianhealthyrecipes.com

Ingredients

First Marination

  • 2.5-3 pounds Chicken breasts, cut into 1"-1.5" chunks (boneless,skinless)
  • 3/4 teaspoon Kashmiri red chili powder
  • 1/2 teaspoon salt (adjust to taste)
  • 1 Tablespoon lemon juice

Toss all together, cover and marinate 30 minutes

    Second Marination

    • 2/3 cup Greek yoghurt
    • 1 Tablespoon Ginger paste
    • 4 cloves garlic, minced
    • 1/4 teaspoon turmeric
    • 2 teaspoon garam masala
    • 1 teaspoon cumin
    • 2 teaspoon ground coriander
    • 2 teaspoon kasuri methi (dried fenugreek leaves)
    • 2 tablespoon olive oil

    Mix together and add in to the 1st marinate with chicken and cover and refrigerate. Marinate for at least 30 minutes, or overnight for best results

      Instructions

      Grill on skewers, on a flat top or broil until chicken is done and juices run clear. Timing depends on the size of your chicken chunks. Check after 10-15 minutes and add time as needed. Properly cooked chicken should be 165℉ internally.

        I usually arrange chicken on a rimmed baking sheet and broil 15 min (500℉), turn the sheet pan 180° and broil 15 minutes (500℉) more.