Grilled Cheese with Butter Chicken Sauce

Inspired by the Indian flavors of butter chicken and combined with a combo of local cheeses, our Grilled Cheese with Butter Chicken Sauce is spicy, cheesy, and bursting with the flavor and fragrance of one of our favorite Indian dishes.

Our Butter Chicken Grilled Cheese is loaded with local cheese curds and medium cheddar, smothered in a butter chicken sauce (sans chicken) before being grilled to crispy, cheesy perfection.

While our recipe utilizes a homemade butter chicken sauce made with coconut milk, you can use a store-bought jarred sauce to achieve a similar flavor. And whether making your sauce as we do now, or using store-bought stuff, we always make sure to save the extra to make our all-time favorite, Butter Chicken with Coconut Milk.

How to Make Our Grilled Cheese with Butter Chicken Sauce

Ingredients you'll need for our Grilled Cheese with Butter Chicken Sauce

• Bread (we prefer a Pullman loaf, but any of your favorite breads will work)
• Salted Butter
• Medium Cheddar Cheese
• Cheese Curds
• Butter Chicken Sauce (homemade recipe below)

Step 1 | Make the Butter Chicken Sauce

While you can use a store-bought butter chicken sauce, if time allows, you can try making your own dairy-free butter chicken sauce using the steps below.

Butter Chicken Sauce Ingredients

Yellow onion, garlic, ginger, chili peppers, chili powder, garam masala, cumin, coriander, fenugreek (optional), tomato paste, ground tomatoes, and coconut milk.

Prepare the Seasoning Paste and Spice Mix

In a container of a blender or food processor pulse 1 chopped onion, 5 cloves of chopped garlic, 2 chopped chili peppers, and a 3-inch knob of chopped ginger. Add a few splashes of water as you pulse until it becomes a paste-like consistency and set aside.

For the spice mix, combine 1 tablespoon each of chili powder, garam masala, and cumin, 2 teaspoons of coriander, and ½ teaspoon of fenugreek (optional) in a small bowl and set aside.

Cook the Butter Chicken Sauce

Heat a deep skillet or medium saucepan on medium-high heat. Add 4 tablespoons of ghee (or coconut oil for plant-based sauce). Once the ghee begins to smoke a bit, pour in the seasoning paste and saute for 5 minutes, stirring frequently, until fragrant and beginning to brown slightly.

Add the spices and cook an additional 5 minutes, while stirring often, until deep in color, then stir in 3 tablespoons of tomato paste, cooking another 5 minutes, stirring frequently.

Pour in a 28oz can of pureed tomatoes, and 2 tablespoons of honey, then season with salt and pepper. Bring the sauce to a boil, then lower the heat to simmer, cover, and cook for 20 minutes. Uncover the pot and stir in a 14oz can of coconut milk. Adjust seasoning to taste and remove from the stove to cool.

Cool and Store the Butter Chicken Sauce

Reserve about ½ cup of the butter chicken sauce for the grilled cheese recipe and set aside. Pour the remaining butter chicken sauce into a mason jar and store in the fridge for up to one week.

Step 2 | Make the Butter Chicken Filling

Roughly chop 1 cup of cheese curds and place in a small mixing bowl. Toss with ½ cup of butter chicken sauce and set aside.

Step 3 | Assemble the Grilled Cheese

Butter one side of eight slices of bread and place on a baking sheet or cutting board, unbuttered side up. Top 4 slices with 2 tablespoons each of grated medium cheddar, and 2 tablespoons of the butter chicken cheese curds. Top with another 2 tablespoons of grated cheddar and top with bread, butter side up.

Step 4 | Cook the Grilled Cheese with Butter Chicken Sauce

Heat a cast-iron skillet on medium heat. Place 1 to 2 sandwiches on the skillet and press down firmly with a spatula. Cook for about 4 to 5 minutes until crisp on golden on the bottom and flip, cooking an additional 3 to 4 minutes or until both sides of the sandwich are golden brown and the cheese begins to ooze out the side. Allow to cool for just a minute then slice in half, top with a sprinkling of fresh cilantro, and enjoy.

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