Back
Pulled Butter Chicken Sandwiches
4.8 from 78 votes

Pulled Butter Chicken Sandwiches

These pulled butter chicken sandwiches feature tender shredded chicken breast cooked in a rich tomato and spice curry sauce, using ghee and aromatics like ginger and garlic. The sauce includes Kashmiri chili, turmeric, and fenugreek for warm, earthy flavors, rounded with coconut cream for a smooth finish. Served on toasted brioche buns with fresh cucumber raita, this dish combines creamy, spiced chicken with a cool, tangy yogurt sauce.

Prep Time
15 mins
Cook Time
30 mins
Calories: 351 kcal
Course: Main Course, Lunch, Dinner
Cuisine: Indian, American

Ingredients

  • 2 tablespoons ghee
  • 1 yellow onion finely diced, large
  • 2 pounds boneless skinless chicken breasts, patted dry
  • 1 cup tomato puree canned
  • ½ cup water
  • 1 tablespoon ginger grated fresh
  • 1 tablespoon garlic paste
  • 2 teaspoons Kashmiri red chili powder
  • 2 teaspoons kosher salt
  • 1 teaspoon garam masala
  • ½ teaspoon Turmeric ground
  • ½ cup coconut cream canned
  • 2 tablespoons tomato paste
  • 2 tablespoons fenugreek leaves dried, aka Kasoori Methi
  • 2 teaspoons sugar optional
  • ½ cup cilantro chopped, fresh
Cucumber Raita
  • 3 cucumber Persian
  • 1 cup Greek yogurt or plain yogurt
  • ½ teaspoon kosher salt
  • ¼ teaspoon cumin ground
  • 1 tablespoon cilantro chopped
To Serve
  • 6 to 12 Brioche buns

Instructions

    Cup of Yum
  1. Select the high Sauté setting on the Instant Pot and heat the ghee. Add the onion and cook until translucent, 4 to 5 minutes. Press the Cancel button to turn off the Instant Pot. Add the chicken, tomato puree, water, ginger, garlic, chile powder, salt, garam masala, and turmeric and stir to combine.
  2. Secure the lid and set the Pressure Release to Sealing. Select the Poultry setting and set the cooking time for 13 minutes at high pressure. Let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot.  Allow chicken to cool down for a few minutes and then using a hand mixer shred the chicken. Note: You can also take the chicken breasts out and shred then using forks. Then return the shredded chicken back to the pot.
  3. Add coconut cream, tomato paste, fenugreek, and sugar and stir to combine. Select the high Sauté setting and cook until the curry comes to a boil and is heated through, about 2 minutes. Press the Cancel button to turn off the Instant Pot.
  4. To make the cucumber Raita, in a small bowl, add peeled and grated cucumbers and whisked yogurt. Stir in salt and ground cumin and garnish with cilantro.
  5. Serve pulled butter chicken on brioche buns or rolls. Sprinkle with cilantro and serve with cucumber raita.

Nutrition Information

Calories 351kcal (18%) Carbohydrates 11g (4%) Protein 36g (72%) Fat 18g (28%) Saturated Fat 11g (55%) Cholesterol 108mg (36%) Sodium 918mg (38%) Potassium 923mg (20%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 592IU (12%) Vitamin C 8mg (9%) Calcium 28mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 1 Serving

Amount Per Serving

Calories 351

% Daily Value*

Calories 351kcal 18%
Carbohydrates 11g 4%
Protein 36g 72%
Fat 18g 28%
Saturated Fat 11g 55%
Cholesterol 108mg 36%
Sodium 918mg 38%
Potassium 923mg 20%
Fiber 2g 8%
Sugar 5g 10%
Vitamin A 592IU 12%
Vitamin C 8mg 9%
Calcium 28mg 3%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.