Butter Chicken Panini Recipe
If you love Indian style butter chicken and you love sandwiches, this butter chicken recipe and panini recipe mashup is a flavor-packed fusion of the two that you'll want to add to your recipe lineup.
This version is made easy with pre-cooked shredded chicken, but you can always marinate and grill your own to add even more layers of flavor. The heart of this dish is the Lee Kum Kee Chiu Chow Chili Crisp Oil, which harmonizes with all of the spices in the butter chicken sauce to add layers of complex heat and flavor.
What You Will Need
Ingredients
- 2 cups shredded cooked chicken
- 4 naan breads, halved
- 2 Tbsp. butter, divided
- 1 cup shredded mozzarella
- ½ cup thinly sliced red onion
- ½ cup baby spinach leaves
Seasoning
- 2 Tbsp. Lee Kum Kee Chiu Chow Style Chili Crisp Oil, plus more for drizzling
Sauce Mix
- 2 Tbsp. butter
- 1 small onion, finely chopped
- 1 Tbsp. Lee Kum Kee Minced Garlic
- 1 Tbsp. Lee Kum Kee Minced Ginger
- 2 tsp garam masala
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp smoked paprika
- ½ tsp Kashmiri chili powder (adjust to taste, use cayenne if not available)
- 1 cup tomato purée
- ½ cup heavy cream
- ½ tsp salt (adjust to taste)
- ½ tsp sugar
- 1 Tbsp. Lee Kum Kee Chiu Chow Style Chili Crisp Oil
Made with
Lee Kum Kee products
How to make it
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In a medium saucepan, melt 1 Tbsp butter over medium heat. Add onion, cooking until soft and translucent (about 3 minutes). Stir in Lee Kum Kee Minced Garlic and Lee Kum Kee Minced Ginger, cooking for another 30 seconds until fragrant. Add garam masala, cumin, turmeric, paprika, and chili powder, stirring for 1 minute to toast the spices.
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Pour in the tomato purée, reduce heat to low, and let simmer for 5 minutes. Stir in heavy cream, salt, and sugar. Simmer for another 2 minutes, then mix in Lee Kum Kee Chiu Chow Style Chili Crisp Oil. Remove from heat and stir in remaining 1 Tbsp of butter.
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In a bowl, mix shredded chicken, 1 cup of the butter chicken sauce, and Lee Kum Kee Chiu Chow Style Chili Crisp Oil until well combined.
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Spread the butter chicken mixture over one side of each naan half, then layer with shredded mozzarella, red onion, and baby spinach. Top with the other naan half to form a sandwich.
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Melt butter in a grill pan over medium heat. Place the naan sandwiches in the pan and cook for 3-4 minutes per side, pressing gently, until golden brown and the cheese is melted. Slice and serve warm with extra Chiu Chow Style Chili Crisp Oil for drizzling.
Check our chili crisp recipes page for more recipes with layers of complex heat!
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