Smoky Butter Chicken Skewers
Experience the rich, smoky flavours of India with our Grilled Butter Chicken Skewers. Marinated in creamy gravy and grilled to perfection, these succulent kebabs are a summer BBQ must-have. Easy to make and bursting with authentic taste!
Method
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1
In a spacious bowl, gently combine the rich Fresh Butter Chicken Gravy with 50ml of KDD Cooking Cream, a generous pinch of salt, and a dash of freshly ground black pepper. Whisk until perfectly smooth, creating a luscious marinade.
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2
Carefully add the Fresh Chicken Kebabs to the prepared marinade, ensuring each tender piece is thoroughly coated. Cover the bowl and allow the flavours to meld for at least 20 minutes at room temperature, or ideally longer in the refrigerator for deeper infusion.
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3
Preheat your grill to a medium-high heat. Lightly brush the grill grates with cooking oil to prevent sticking and ensure those beautiful char marks.
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4
Place the marinated chicken kebabs directly onto the hot grill. Cook for 15-20 minutes, turning every 4-5 minutes, until the chicken is golden-brown, beautifully charred in spots, and cooked through to a safe internal temperature of 74°C (165°F).
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5
While the kebabs are grilling, warm the remaining 50ml of KDD Cooking Cream in a small saucepan over low heat. This will create a silky, warm glaze or dipping sauce.
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6
Just before removing from the grill, you may lightly baste the kebabs with a spoonful of the warm cream, allowing it to gently cling and add a final touch of richness.
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7
Remove the perfectly grilled Smoky Butter Chicken Skewers from the heat and let them rest for a few minutes. This allows the juices to redistribute, ensuring every bite is succulent and flavourful.
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8
Arrange the glistening skewers on a platter. Serve immediately, perhaps with a side of the warm KDD Cooking Cream for an extra dip, and savour the smoky, creamy Indian flavours.
For an even richer flavour, marinate the chicken kebabs overnight. If grilling isn't an option, these skewers can be baked at 200°C (400°F) for 20-25 minutes, turning halfway, until cooked through. Always rest your meat for maximum juiciness.