Butter Chicken Parmesan Recipe

By: Andrea Alden

This recipe is pretty crazy. I remember sitting and chatting about food with friends and we were all going back and forth with wacky food combos, and I said but what if… That was when Butter Chicken Parmesan was conceptualized. This recipe isn’t very authentic, you can completely cheat it if you want to by using a premade sauce, premade marinade, or both if you like. This will cut down on prep and cook time significantly. Why does this recipe work? You have the delightful tomato-based sauce that is at once creamy and tangy, paired with beautifully marinated chicken that is coated in a crisp crust of breading and topped with gooey and melty cheese. Serve this meal over rice or pasta for a different take on your favorite Italian or Indian dinner.

Prep Time

25 min

Cook Time

30 min

Yield

2 to 4

Difficulty

Medium

Butter Chicken Parmesan Recipe

Ingredients

Method

Photos

Ingredients

2 chicken breasts, butterflied, pounded flat
½ cup (120 ml) plain yogurt
2 tsp. (4 g) garlic paste
1 tsp. (2 g) ginger paste
1 tbsp. (15 ml) lime juice
1½ tsp. (3 g) garam masala
1½ tsp. (3 g) red curry paste or Kashmiri red chili powder

Breading

1½ cups (126 g) panko breadcrumbs
Salt and pepper to taste
2 cups (480 ml) oil, for frying
1 cup (340 g) fresh or pizza mozzarella, sliced
3 cups (618 g) basmati rice, cooked

Butter Chicken Sauce

¼ cup (57 g) butter, divided
2 tsp. (4 g) garlic paste
1 tsp. (2 g) ginger paste
2 tsp. (2.5 g) Kashmiri red chili powder
2 tsp. (2.5 g) garam masala
¼ cup (35 g) Cashews
2 cups (500 ml) strained tomatoes
1 cup (250 ml) cream
Salt to taste
2 tsp. (2 g) dried Fenugreek leaves, crushed

Method

In a non-reactive bowl, whisk together the yogurt, garlic, ginger, lime juice, garam masala, and curry paste. Add the butterflied chicken and toss to cover every square inch with marinade. Do this at least 3 hours before you wish to cook, up to eight hours in advance.
If you are making your own sauce, place a heat-safe pot over your sear station SIZZLE ZONE side burner or onto the barbecue. Light the burners and set to medium-low. Melt half of the butter in the pan and add the garlic, ginger, chili powder, garam masala, and cashews. Cook for 4 to 7 minutes until fragrant. Add the strained tomatoes and cook down until slightly thickened and the cashews are soft.
While the sauce is simmering, place a deep-sided frying pan or cast iron frying pan over lit burners and add oil, preheating the oil until it reaches around 350°F (177°F). Slice or shred your cheese. Set up a breading station by placing the breadcrumbs into a flat dish or rimmed baking sheet. Season to taste with salt and pepper. Remove the chicken from the marinade, leaving as much of the yogurt mixture as possible on the chicken, and coat the chicken in breadcrumbs.
Fry the chicken in the oil for about 5 to 7 minutes or until golden brown. Drain on a paper towel or on the warming rack of the barbecue to keep warm while you fry the rest of the chicken.
Top the fried chicken in cheese, allowing the cheese to melt while you finish off the sauce. Close the lid and allow the chicken to finish cooking and the cheese to melt and get bubbly.
Pour the sauce into a blender or food processor, or you can use a stick blender if you have one. Blitz until smooth. For extra smoothness push the sauce through a fine mesh sieve and back into the grill-safe pot. Continue to cook the sauce, bringing it back up to a light simmer, stir in the cream, then crumble in the fenugreek leaves.
Bring everything together. Plate up some rice and top with a little sauce, the chicken, and loads more sauce.

This fried chicken cutlet is marinated in curry spices, coated with crispy breading, gooey cheese, and finally smothered in a creamy, velvety sauce. You need to try this Butter Chicken Parmesan recipe. What sort of wacky recipe mashups have you made on your barbecue? Share your over-the-top BBQ mashup recipes, stories, and photos on our social pages like Facebook and Tiktok, using the hashtags #NapoleonEats and #NapoleonGrills.

Happy Grilling!

Andrea Alden

I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.