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Butter Chicken Ramen – The Ultimate Indian Fusion Comfort Bowl (VIDEO)

What is Butter Chicken Ramen?

Butter Chicken Ramen is a spicy, creamy, and soul-satisfying bowl where the rich Indian flavors of butter chicken curry meet the irresistible chew of instant ramen noodles. It’s bold, buttery, and a crossover between your favorite takeout curry and late-night ramen cravings.

Why I love this dish…

As someone who’s completely obsessed with both ramen and Indian food, this dish is my dream come true. I grew up eating bowls of spicy noodles and licking clean every drop of buttery makhani-style curry. So one day, I thought: why not bring them together? The result? A comforting bowl of Butter Chicken Ramen that’s creamy, fiery, and packed with flavor.

Key Flavor Components

To build this bowl, you’ll need a few essentials:

  • Spiced chicken thighs marinated in yogurt, lemon juice, and Indian spices
  • A rich butter chicken gravy made from onions, tomato paste, garlic, and warm masalas
  • Instant ramen noodles, because that springy texture can’t be beat
  • A finishing mix of butter, kasoori methi, garam masala, and cream for that classic makhani richness

Avocado oil (spray + liquid) plays a huge role here — it gives the chicken that golden crispiness in the air fryer and helps build a smoky, flavorful base. (You can use any oil you have at hand)

Jump to Recipe

Step-by-Step Method for Butter Chicken Ramen

Start by marinating two chicken thighs one chopped and one whole in a mix of plain yogurt, lemon juice, turmeric, chili powder, cumin, and salt. Let them sit while you prep the rest. Once ready, air fry them at 400°F for about 12 minutes, spraying them with Chosen Foods Avocado Oil Spray to get that beautiful crispy golden layer.

While the chicken is cooking, heat a pan and add 2 tablespoons of avocado oil. Sauté chopped onions until they start turning golden, then stir in ginger garlic paste and tomato paste. Add the same spices used in the marinade turmeric, chili powder, cumin and cook until everything smells deep and toasty. Blend this mixture into a smooth, velvety gravy with a splash of water.

Boil your favorite instant ramen noodles according to package instructions, but don’t toss those seasoning packets we’ll use them later to boost the umami. Set the noodles aside.

Back in the pan, spray a bit more avocado oil, then pour in your blended gravy. Stir in butter, garam masala, sugar, crushed kasoori methi, heavy cream, and those ramen seasoning packets. Simmer this rich, buttery sauce for a few minutes until everything melts into a silky curry.

Finally, toss in the chopped cooked chicken and your ramen noodles. Slice the whole chicken thigh and place it on top. Stir, plate, garnish (cilantro or chili flakes if you’re feeling extra), and dive in. Every bite tastes like creamy butter chicken wrapped around your favorite noodle bowl.

FAQ

Can I use chicken breast instead of thighs?
Yes, but chicken thighs stay juicier and give better texture after air frying.

Can I make this vegetarian?
Absolutely! Swap the chicken for paneer or tofu and follow the same marinade and gravy steps.

Do I have to use instant noodles?
Nope. You can use fresh ramen or even rice noodles but instant noodles give it that nostalgic bite.

What brand of ramen works best?
Any brand works! I like Buldak ramen. Shin is another good one as well. Any ramen with a thicker noodle works great.

Is avocado oil necessary?
No, but I recommend it for its high smoke point, neutral flavor, and health benefits. It’s especially perfect for air frying.

Nutritional Information (Per Serving)

  • Calories: ~950
  • Protein: 34g
  • Fat: 58g
  • Carbs: 69g

Link to watch the video: https://www.instagram.com/amateurprochef/

To check out my other recipes, click here!

Butter Chicken Ramen
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Butter Chicken Ramen

Recipe by AmateurProChefCourse: Snacks, DinnerDifficulty: Easy
Servings

2

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

960

kcal

Ingredients

  • For the Chicken Marinade

  • 2 chicken thighs (1 chopped, 1 whole)

  • 2 tbsp plain yogurt

  • 1 tbsp lemon juice

  • Spices (1/2 tsp turmeric, 1/2 tsp chili powder, 1/2 tsp cumin powder)

  • Salt to taste

  • Chosen Foods Avocado Oil Spray (for air frying)

  • For the Butter Chicken Gravy

  • 2 tbsp Chosen Foods Avocado Oil

  • 2 small onion, chopped

  • 1 tbsp ginger garlic paste

  • 2 tbsp tomato paste

  • Spices (1/2 tsp turmeric, 1/2 tsp chili powder, 1/2 tsp cumin powder)

  • Salt to taste

  • To Finish

  • 1 tbsp butter

  • 1 tsp garam masala

  • 1/2 tsp sugar

  • 1/2 tsp kasoori methi (crushed)

  • 1/4 cup heavy cream

  • 2 packs instant ramen noodles (seasoning packets reserved)

  • Additional avocado oil spray

  • Cooked chicken from above

Directions

  • Marinate the Chicken
  • Mix yogurt, lemon juice, turmeric, chili powder, cumin, and salt. Coat chopped and whole chicken thighs. Let sit while you prep.
  • Air Fry the Chicken
  • Spray with avocado oil and air fry at 400°F for 12 minutes until golden and crispy.
  • Make the Gravy Base
  • Sauté chopped onions in 2 tbsp avocado oil. Add ginger garlic paste, tomato paste, and the same spices as marinade. Cook until fragrant, then blend smooth.
  • Cook the Ramen
  • Boil ramen noodles per package. Set aside. Save seasoning packets if you want that extra umami kick (I always add it for that extra flavor)
  • Finish the Sauce
  • In the same pan, spray more avocado oil. Add blended gravy, butter, garam masala, sugar, kasoori methi, cream, and seasoning packets (optional). Simmer.
  • Combine Everything
  • Add the cooked chicken pieces and ramen into the sauce. Toss to coat and heat through.
  • Slice whole thigh and add it on top.
  • Now its time to enjoy!

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