There’s nothing quite like a warm, comforting bowl of ramen—but what if we took it to the next level? Enter Butter Chicken Ramen, the fusion dish you never knew you needed. This rich, creamy, and slightly spicy ramen takes inspiration from the beloved Indian butter chicken, swapping the traditional protein for flavorful spiced tofu. It’s packed with warming spices, silky coconut milk, and a touch of butter in ramen to create a bowl of pure magic.
And if you’re craving something sweet to follow up your savory ramen, check out these Impressive Creamy Lemon Squares—a refreshing and tangy dessert that perfectly balances the richness of this butter chicken ramen .
Table of Contents
Why You’ll Love This Butter Chicken Ramen
- Comfort Food with a Kick – This dish takes two comfort classics—Indian butter chicken and Japanese ramen—and fuses them into a single, satisfying bowl.
- Dairy-Free but Creamy – The secret? Full-fat coconut milk delivers a luscious texture without any heavy cream.
- Easily Customizable – Adjust the spice level, swap out tofu for chicken, or throw in extra veggies for a personalized touch.
- Perfect for Weeknights – Quick to prepare yet packed with complex flavors, this ramen noodles with butter recipe is a lifesaver for busy evenings.
Ingredients You’ll Need
While the full ingredient list is in the recipe card below, here’s a sneak peek at the key players in this dish:
- Tofu – Firm or extra-firm tofu, marinated in lime juice, soy sauce, and garam masala for maximum flavor.
- Aromatic Spices – Garam masala, paprika, and dried fenugreek leaves add warmth and depth.
- Coconut Milk – Gives the broth its signature silky texture.
- Butter in Ramen – The finishing touch that brings richness to the dish.
- Ramen Noodles – The foundation of this comforting bowl. Thin udon noodles work well too!
How to Make Butter Chicken Ramen
Step 1: Prepare the Spiced Tofu
Start by pressing the tofu to remove excess moisture. Then, cube or slice it as desired. In a bowl, mix soy sauce, lime juice, garam masala, garlic powder, salt, and paprika. Toss the tofu in this flavorful marinade and let it sit while you prepare the rest of the dish.
Step 2: Sauté the Aromatics
Heat oil in a large pot or deep pan. Add onions and cook until soft. Stir in mushrooms and bell peppers, letting them cook for a few minutes until slightly caramelized. Then, add ginger-garlic paste and tomato paste, cooking for a minute to enhance their flavors.
Step 3: Build the Broth
Sprinkle in garam masala and dried fenugreek leaves, letting the spices toast for a few seconds. Pour in the coconut milk, water (or broth), salt, and maple syrup. Stir well and bring to a simmer.
Step 4: Cook the Noodles
Add the ramen noodles directly to the broth and let them cook until tender. Stir occasionally to prevent sticking.
Step 5: Crisp the Tofu & Assemble
While the ramen is cooking, heat a separate pan over medium heat and cook the marinated tofu until crispy on all sides. Once golden brown, remove from heat.
Step 6: Serve and Garnish
Ladle the butter chicken ramen into bowls, top with crispy tofu, and garnish with cilantro, red onion, green chili, and a squeeze of lime. A sprinkle of red pepper flakes will add an extra kick!
Pro Tips for the Best Ramen
- Want a thicker broth? Use 2.5 cups of water instead of 4.
- Don’t skip the dried fenugreek leaves! They add that authentic butter chicken flavor.
- Love heat? Add extra cayenne or top with chili crisp.
- Make it meaty by swapping tofu for chicken or shrimp.
Storing & Reheating Leftovers
This ramen is best enjoyed fresh, but you can store leftovers in an airtight container for up to 2 days. To reheat, warm the broth separately and add the noodles just before serving to avoid mushiness.
FAQs
Does butter go well with ramen?
Absolutely! Butter enhances the richness of ramen, giving the broth a creamy and velvety texture. It balances out the flavors and adds depth, making it a great addition to many ramen recipes.
What sauce is good in ramen?
There are plenty of delicious sauces to elevate your ramen, including soy sauce, miso paste, chili oil, sesame sauce, and hoisin sauce. In this recipe, tomato paste and a blend of Indian spices give it a unique butter chicken-inspired twist.
What are the 5 essentials of ramen?
The five key elements of a great bowl of ramen are:
Broth – Can be rich and creamy (tonkotsu) or light and clear (shoyu).
Tare – The seasoning base, such as soy sauce, miso, or salt.
Noodles – Typically made from wheat flour and alkaline water for that signature chewiness.
Toppings – Common ones include green onions, soft-boiled eggs, bamboo shoots, and meats like chashu pork or tofu.
Aromatic Oils or Fats – Such as chili oil, sesame oil, or butter, to enhance the flavors.
Final Thoughts
Butter Chicken Ramen is the ultimate comfort food mashup, blending Indian and Japanese flavors into one delicious, cozy bowl. Whether you’re in need of a warming weeknight dinner or a fun way to switch up your ramen routine, this recipe has you covered. Give it a try, and don’t forget to tag me if you make it—I love seeing your delicious creations!
Get cooking and enjoy your butter chicken ramen!
Butter Chicken Ramen
Equipment
- Large Pot
- Wok or Deep Skillet
- Knife
- Cutting Board
Ingredients
Spiced Tofu
- 8 ounces firm or extra-firm tofu pressed and cubed
- 1 teaspoon soy sauce tamari for gluten-free
- 2 teaspoons lime juice
- 1/2 teaspoon garam masala
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/2 teaspoon paprika or cayenne for more heat
Butter Ramen
- 1 teaspoon oil
- 1/4 cup onion chopped or sliced
- 6 ounces mushrooms thinly sliced
- 1/2 bell pepper thinly sliced; use green or a mix of red and green
- 2 tablespoons ginger-garlic paste or 1-inch ginger minced and 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1 teaspoon garam masala
- 1 teaspoon dried fenugreek leaves
- 15 ounces full-fat coconut milk
- 4 cups water or broth use 2.5 cups for thicker saucy ramen and 4.5 cups for brothier ramen
- 1/2 teaspoon salt
- 1 tablespoon maple syrup
- 6 ounces ramen or thin udon noodles
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne optional
Instructions
- Press the tofu to remove excess moisture, then cube or slice it as desired. Toss with soy sauce, lime juice, garam masala, garlic powder, salt, and paprika. Let marinate.
- Heat oil in a large pot. Add onions and sauté until soft. Stir in mushrooms and bell peppers, cooking until slightly caramelized.
- Add ginger-garlic paste and tomato paste, cooking for a minute. Stir in garam masala and dried fenugreek leaves, letting the spices toast briefly.
- Pour in coconut milk, water or broth, salt, and maple syrup. Stir well and bring to a simmer.
- Add ramen noodles and let them cook until tender, stirring occasionally.
- In a separate pan, crisp the marinated tofu until golden brown on all sides.
- Ladle the butter chicken ramen into bowls, top with crispy tofu, and garnish with cilantro, red onion, green chili, and a squeeze of lime.