Butter Chicken Grilled Cheese

Name: Butter Chicken Grilled Cheese
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 slices Sourdough bread; 1 lb Leftover butter chicken (chicken thighs in a reduced tomato and coconut milk sauce); 2 tbsp Ghee; 1.5 cups Mozzarella cheese; 3 tbsp Olive oil

Butter chicken tucked between naan-style grilled cheese.

Developed and tested by The Neon Griddle test kitchenPublished August 1, 2026Last reviewed August 10, 2026Corrections

Prep: 15m
Cook: 25m
Serves: 6
Level: Easy

Ingredients

6servings

Sourdough bread4 slices
Leftover butter chicken (chicken thighs in a reduced tomato and coconut milk sauce)1 lb
Ghee2 tbsp
Mozzarella cheese1 ½ cups
Olive oil3 tbsp

Instructions

1
Layer & build
Layer the chopped, chilled butter chicken and shredded mozzarella evenly between the sourdough slices.
2
The chilling
The chilling of the chicken is crucial to prevent the bread from turning to mush before cooking.
3
Griddle & mark
Grill in a skillet heavily lubricated with olive oil until the bread undergoes a dark Maillard browning and the cheese acts as a waterproof binder.

Cook it safe

165°F / 74°C — All poultry, including ground chicken and turkey.
165°F / 74°C — Leftovers and reheated dishes.

Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F / 32°C.
Reheat leftovers to 165°F / 74°C before serving.
Use a calibrated instant-read thermometer rather than color or cooking time to judge doneness.

Temperatures follow the USDA Food Safety and Inspection Service safe minimum internal temperature chart.

Nutrition

Per serving · estimated

Calories: 383
Fat: 26g
Carbs: 10g
Protein: 28g

Nutrition is estimated from the listed ingredients using standard reference values (USDA FoodData Central). 4 of 5 matched ingredients use verified FoodData Central entries (dictionary snapshot 2026-09-11). Brand, portion, and preparation differences can change the result. Frying fat is counted at the share typically absorbed, and brines drained before cooking are excluded. These figures are an estimate for general interest, not medical or dietary advice.

Equipment

Electric griddle / flat-top

A flat-top holds one temperature across the whole surface, so every tortilla and egg in a batch cooks at the same rate.

Also useful here

Cast iron skillet — Cast iron stores enough heat to keep searing when cold food hits it, which is what produces the crust.
Instant-read meat thermometer — This recipe has a target internal temperature, and color is not a reliable way to read it.

These are category recommendations chosen on the criteria above, not tested product picks — we do not run a product testing program. Links go to Amazon search results for the category. As an Amazon Associate, The Neon Griddle earns from qualifying purchases. Nothing here is required to cook the recipe.