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A butter chicken panini recipe featuring Lee Kum Kee chili crisp oil.

Butter Chicken Panini Recipe

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    15mins

  • Cooking

    15mins

30 minutes Recipe Video Fusion Chicken Dairy Bread Lunch Dinner

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

Jar of Lee Kum Kee Chili Crisp Oil, a crunchy, spicy chili oil perfect for adding heat and texture to any dish

Chili Sauces

Chiu Chow Chili Crisp Oil
Minced Ginger, 7.5 oz (213 g), Jar

Other Specialty Sauces

Minced Ginger
Garlic

Other Specialty Sauces

Minced Garlic

How to make it

  1. 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. 
  2. 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.
  3. 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.
  4. 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.
  5. 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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