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Pulled Butter Chicken Burger

Classic pulled chicken burger with a desi twist. Love butter chicken? Then try this pulled butter chicken burger, easy enough to pile on the chicken and Cole slaw.


For Shredded Chicken

  • 1lb Boneless Chicken

  • 4-5 cups water

  • 4-5 Garlic cloves

  • 1/2 tsp ground Black pepper

  • Salt to taste

For Butter Chicken Gravy

  • 4 tbsp Butter, divided

  • 1 cup Onions, sliced

  • 1/2 cup Cashews

  • 4 medium size Tomatoes, chopped

  • 1 tsp Ginger garlic paste

  • 1 tsp Red chili powder

  • 1/2 tsp Coriander powder

  • 1/2 tsp Cumin powder

  • 1/4 tsp Garam masala powder

  • 1/2 cup Heavy whipping cream

  • 1 tsp Dried Kasuri Methi

  • Salt to taste

To Serve

Servings - 4


  • Pressure cook the chicken with water, garlic cloves, crushed pepper and salt for 4 whistles on medium flame.

  • Let the chicken come to room temperature, shred the chicken using a fork and keep it aside.

  • Heat 2tbsp butter in a pan, add sliced onions and cashews. Fry until golden brown.

  • Add the ginger garlic paste and fry for a minute.

  • Now add tomatoes, red chili powder, coriander powder, cumin powder and garam masala powder. Stir well.

  • Bring the mixture to a simmer and let it cook for 8-10 minutes until the tomatoes turn soft.

  • Turn off the heat. Let it cool completely.

  • Transfer the paste to a blender. Blend into a smooth paste.

  • Return the paste to the cooking pan over medium heat, add the shredded chicken and mix well.

  • Stir in the heavy whipped cream and kasuri methi. Combine well and cook for 2-3 minutes. Turn off the hear and keep it aside.

  • Cut the Brioche buns in halves, spread butter on the cut side of buns. Place them on a pan and toast them on low flame until lightly browned.

  • Spread the butter chicken mixture on one half of the bun, top it with Coleslaw. Sandwich together with other half of the bun and serve.

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