Butter Chicken Ramen

18 December 2025 By

Butter Chicken Ramen is the ultimate fusion comfort food: creamy, spiced butter chicken meets slurp-worthy ramen. Impress your friends with the smallest effort. Restaurant quality fare to your table in under 30 minutes. Created by Brooke Murphy from The Tasty Spoonful.

Ingredients − Serves 4

For the chicken

For the broth

For serving

  • 2 packets of ramen noodles or other noodles of choice
  • Kimchi
  • Jammy eggs (boiled for 6½ mins, then placed in a cold bath)
  • Asian greens
  • Spring onions, sliced
  • Chilli, sliced
  • Coriander leaves
  • Fried onions

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Method

Marinate the chicken

Combine chicken thighs with Latasha’s Kitchen Tikka Masala Paste, yoghurt, lime juice and salt. Cover and refrigerate for at least 20 minutes, but ideally for 2–3 hours.

Cook the chicken

Pan-fry the marinated chicken over medium heat until golden and cooked through; about 5–6 minutes per side. Rest for 5 minutes, then slice.

Prepare the broth

In a large pot, combine Latasha’s Kitchen Low Fodmap Butter Chicken Simmer Sauce, stock, coconut cream, sugar and lime juice. Simmer for 10–15 minutes then add fish sauce if desired.

Cook the noodles

Prepare ramen noodles according to packet instructions. Drain and divide into bowls.

Assemble the ramen

Pour hot broth over noodles. Top with sliced chicken, kimchi, jammy eggs, Asian greens, spring onions, chilli, coriander and fried onions. Serve immediately.

TIPS:

  1. If you want to add a more nourishing touch, you can use chicken broth instead of stock. You can also use fish stock and/or dashi if you prefer.
  2. For a vegetarian version, replace chicken with tofu or mushrooms and use a vegetable stock.
  3. You don’t have to use kimchi when serving but this recipe does pair really well with some kind of acidic and fermented flavour; so you can also use other pickled veg, lime pickle or even sauerkraut.
  4. For a little extra kick, add a chilli paste, sambal or chilli crisp for heat.