Foil Packet Butter Chicken is an easy grilled dinner that’s perfect for summer nights. Aromatic spices, a creamy tomato sauce and succulent chicken come together in this delicious foil-packet recipe. Pair this Foil Packet Butter Chicken with saffron rice for a delicious summer meal the whole family will love.
With minimal effort and almost zero clean-up, we’re ready to get some foil packet recipes on the menu this summer. This foil packet butter chicken has craveable Indian flavors and cooks up quickly on the grill. A stovetop sauté of onion, garlic, aromatic Indian spices and Challenge butter starts this recipe off.
The sautéed aromatics are blended with canned tomatoes for a silky and flavorful sauce. The next step involves more Challenge butter—it is butter chicken after all! Pats of butter are placed in 4 foil squares, followed by the chicken thighs and Indian sauce.
To seal the foil packets, the narrowest sides are pulled up together and folded twice, then folded on each of the long sides twice to seal the ends. The packets can either be refrigerated for up to a day or put on the grill. Once cooked, open the foil and dollop on yogurt, garnish with cilantro and serve over saffron rice or with naan bread. Bonus—you can eat it straight out of the foil pack and skip all the dishes!
Get The Tools
With the GoodCook line of bakeware and kitchen accessories, you’ll have this foil packet butter chicken on the picnic table in no time. Chopping onions is a real chore, so we made prep a little easier with the GoodCook Touch Food Chopper. It swiftly chops onions and comes apart for easy cleaning. We also grabbed the GoodCook Touch Garlic Press for quick garlic and ginger mincing, with non-slip handles and an easy-clean removable basket.
To cook the aromatics for this recipe, we used a GoodCook Touch 8” Sauté Pan. It has a non-slip, elevated silicone handle and an easy clean nonstick interior that’s PFOA free. With this delicious foil packet chicken, spend less time in the kitchen and more time outdoors. Are you ready to grill?
Make & Share
Happy Foil Packet Butter Chicken grilling! If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcom
Foil Packet Butter Chicken
- 4 tablespoons butter, divided
- 5 cloves garlic, minced using Good Cook Garlic Press
- 2 tablespoon fresh ginger, minced or grated
- 1 teaspoon curry powder
- 1 tablespoon garam masala
- 1 teaspoon cumin
- 1 onion, roughly chopped
- 2 1/2 teaspoons sea salt, divided
- 1 can tomato paste
- 1 can diced tomatoes with chiles
- 1 1/2 lb. boneless skinless chicken thighs in chunks
- 1/2 - 1 cup plain yogurt or coconut milk
- Cilantro to garnish
Preheat oven or grill to 400 degrees.
Heat a small skillet over medium heat. Add 2 T. butter and when it melts add the garlic and ginger followed by the curry powder, garam masala, and cumin. After 30 seconds or so when it smells fragrant, add the onion and 2 teaspoons sea salt. Cook for 3 minutes more.
Add skillet contents to a blender with tomato sauce and paste. Puree.
Lay out 4 large double-thick 12” squares of foil (single layer is okay if using heavy duty foil). Divide remaining 2 T. butter and place a slice in the center of each foil. Layer chicken on top of the foil, dividing equally between each foil. Sprinkle with remaining salt (⅛ t. each). Top with tomato sauce.
Seal packets, pulling the narrowest sides up together and folding twice, then folding each of the long sides twice to seal the ends. (At this point the packets can be refrigerated for up to a day.) Place packets on grill or in the oven for 25 minutes to cook.
Swirl yogurt or coconut into finished packets and garnish with cilantro leaves. Serve with rice or warm naan.