Grilled Cheese with Butter Chicken Sauce

Butter chicken grilled cheese sliced in half next to a knife

Inspired by the Indian flavours 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 flavour and fragrance of one of our favourite Indian dishes.

  • Author: Chef Sous Chef
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 sandwiches 1x
  • Category: food and drink, main
  • Method: stovetop
  • Cuisine: North American, Indian inspired



Butter Chicken Sauce

  • 1 yellow onion, chopped
  • 5 cloves garlic, chopped
  • 3-inch knob of ginger, chopped
  • 2 chili peppers, chopped
  • 1 tbsp chili powder
  • 1 tbsp garam masala
  • 1 tbsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground fenugreek (optional)
  • 1/4 cup ghee (or coconut oil)
  • 3 tbsp tomato paste
  • 1 can (796ml/28oz) ground tomatoes
  • 1 can (398/14oz) coconut milk
  • 2 tbsp honey or brown sugar
  • salt and pepper

Grilled Cheese

  • 8 slices sandwich bread
  • 8 tbsp salted butter, room temperature
  • 1 cup grated medium cheddar cheese
  • 1 cup cheese curds
  • 1/2 cup butter chicken sauce


No. 1 | 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.

No. 2 | In a small mixing bowl combine a chili powder, garam masala, cumin, coriander, and optional fenugreek.

No. 3 | Heat a deep large heavy-bottomed pot on medium-high heat. Add  ghee and once it begins to smoke a bit, pour in the remaining seasoning paste and saute for 5 minutes, stirring frequently, until fragrant and beginning to brown slightly.

No. 4 | Add the spice mix and cook an additional 5 minutes, while stirring often, until deep in colour, then stir in 3 tablespoons of tomato paste, cooking another 5 minutes, stirring frequently.

No. 5 | Pour in a 28oz can of pureed tomatoes, 2 tablespoons of honey, then season with salt and pepper. Bring the sauce to a boil, then lower 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. Reserve 1/2 cup of sauce for the grilled cheese and pour remaining into a mason jar to use for another recipe, such as our Butter Chicken.

No. 6 | In a small mixing bowl, combine the 1/2 cup of butter chicken sauce with the chopped cheese curds.

No. 7 | 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.

No. 8 | 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 is golden brown and the cheese begins to ooze out the side. Allow to cool for just a minute then slice in half and enjoy. 

Keywords: Indian grilled cheese, butter chicken sauce recipes, what to make with leftover butter chicken sauce, grilled cheese ideas, gourmet grilled cheese