Butter Chicken Skewers

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• 1 lb chicken tenders (or thighs cut into 1.5-inch pieces)
  Ingredient note

  Source: 1 lb chicken tenders (or thighs cut into 1.5-inch pieces)
• 2 tbsp Greek yogurt
  Ingredient note

  Source: 2 tbsp Greek yogurt
• 2 tbsp heavy cream
  Ingredient note

  Source: 2 tbsp heavy cream
• 2 tbsp tomato paste
  Ingredient note

  Source: 2 tbsp tomato paste
• 1 tbsp honey
  Ingredient note

  Source: 1 tbsp honey
• 1 tbsp lemon juice
  Ingredient note

  Source: 1 tbsp lemon juice
• 2 tsp garlic paste
  Ingredient note

  Source: 2 tsp garlic paste
• 1 tsp ginger paste
  Ingredient note

  Source: 1 tsp ginger paste
• ½ tsp minced green chili
  Ingredient note

  Source: ½ tsp minced green chili
• 1 ½ tsp Kosher salt
  Ingredient note

  Source: 1 ½ tsp Kosher salt
• 1 each Kashmiri red chili powder
  Ingredient note

  Source: 1 Kashmiri red chili powder
• ¼ tsp ground turmeric
  Ingredient note

  Source: ¼ tsp ground turmeric
• 2 tsp kasoori methi (dried fenugreek leaves) (crushed)
  Ingredient note

  Source: 2 tsp kasoori methi (dried fenugreek leaves) (crushed)
• ½ tsp garam masala
  Ingredient note

  Source: ½ tsp garam masala
• 2 tbsp butter (melted)
  Ingredient note

  Source: 2 tbsp butter (melted)
• 2 tbsp cilantro (finely chopped)
  Ingredient note

  Source: 2 tbsp cilantro (finely chopped)

1. In a large bowl, whisk together all marinade ingredients. Add chicken pieces and toss until well-coated. Let it sit for at least 20 minutes or refrigerate overnight if meal prepping.
2. Thread the chicken onto four 8-inch metal or soaked wooden skewers. Leave a tiny bit of space between pieces to ensure the air circulates for even browning.
3. Preheat the air fryer to 380°F. Arrange the skewers in a single layer and cook for 10 minutes, flipping halfway through if you’d like.
4. Immediately brush the hot skewers with the melted butter and cilantro mixture.