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A beautifully plated bowl of butter chicken ramen with crispy tofu, creamy broth, and fresh toppings.

Butter Chicken Ramen

A fusion of Indian butter chicken flavors with Japanese ramen, creating a creamy, spicy, and comforting bowl that's perfect for any night.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course, Soup
Cuisine Fusion, Indian, Japanese
Servings 4 bowls
Calories 520 kcal

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.

Notes

Adjust spice levels to your preference. Substitute chicken for tofu if desired.
Keyword Butter Chicken Ramen, Fusion Ramen, Spicy Ramen