I love this recipe because it turns one of my favorite curries into a fun, handheld meal. It’s fast, easy, and full of flavor, thanks to the shortcut of using barbecued chicken and pre-made garlic naan. The butter chicken sauce is silky and aromatic, and when combined with melted mozzarella, it creates that irresistible pull with every bite. Whether I make them for lunch, dinner, or a weekend snack, these toasties always feel special — and they’re way quicker than ordering takeaway.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
40g unsalted butter 1/2 brown onion, finely chopped 2 garlic cloves, finely chopped 1 tsp mild curry powder 1/2 tsp garam masala 125ml (1/2 cup) tomato passata 125ml (1/2 cup) thickened cream 1/2 tsp brown sugar 200g (2 cups) shredded roast chicken 2 x 250g packets garlic naan 200g (2 cups) grated mozzarella (or cheddar, choose your favourite) Coriander sprigs, to serve Lemon wedges, to serve
Directions
I start by melting the butter in a saucepan over medium heat. Once melted, I add the chopped onion and garlic and cook for 1–2 minutes until softened and fragrant. Then I stir in the curry powder and garam masala, cooking for another 30 seconds until aromatic.
Next, I add the tomato passata, thickened cream, and brown sugar, stirring to combine. I bring it to a gentle simmer and let it cook for 2–3 minutes until slightly thickened. I season it lightly with salt and stir in the shredded chicken, coating it well in the creamy sauce.
To assemble the toasties, I preheat a large non-stick frying pan over medium heat. I spread a generous layer of the butter chicken mixture over one naan bread, sprinkle a handful of mozzarella on top, and place another naan on top to make a sandwich. I lightly spray both sides with oil.
I toast the naan in the pan for 3–5 minutes on each side until golden, crisp, and the cheese has melted beautifully inside. Once ready, I cut each toastie into quarters and serve them hot, garnished with fresh coriander and a squeeze of lemon juice for extra zing.
Servings and Timing
This recipe makes 3 naan toasties and takes about 30 minutes in total — 10 minutes to prepare and 20 minutes to cook.
Variations
Sometimes I add sliced red onion or spinach inside the toasties for extra flavor and texture. For a spicier version, I use hot curry powder or add a pinch of chili flakes to the sauce. If I want a vegetarian option, I replace the chicken with paneer or roasted vegetables like cauliflower and capsicum. I’ve also tried using garlic and herb naan for extra flavor — it works perfectly.
Storage/Reheating
These toasties are best enjoyed fresh, but if I have leftovers, I store them in the fridge for up to 2 days. To reheat, I place them in a hot pan or sandwich press for a few minutes until the bread crisps up again and the cheese melts. I avoid microwaving them, as it makes the naan soft rather than toasty.
FAQs
Can I use leftover butter chicken?
Yes, it’s a great way to repurpose leftover curry — just mix in some cheese and assemble as usual.
Can I use regular bread instead of naan?
Yes, but naan adds that authentic chewy texture and flavor that pairs perfectly with the butter chicken sauce.
Can I make them vegetarian?
Absolutely — replace the chicken with paneer, chickpeas, or roasted veggies.
What cheese works best?
Mozzarella melts beautifully, but I sometimes use cheddar for a stronger flavor.
Can I use store-bought butter chicken sauce?
Yes, it saves even more time — just warm it up and stir in the chicken before assembling.
Can I cook these in a sandwich press?
Yes, that works perfectly and gives an even, crispy finish on both sides.
Can I make them ahead of time?
I prepare the filling ahead, refrigerate it, and assemble the toasties when ready to cook.
How do I prevent the naan from burning?
I cook over medium heat and flip often to make sure it toasts evenly without burning.
Can I freeze the toasties?
Yes, I wrap them tightly and freeze for up to 1 month. I reheat them in the oven or sandwich press from frozen.
What can I serve them with?
They’re great with a side of raita, salad, or sweet potato fries.
Conclusion
These Butter Chicken Naan Toasties are one of my favorite comfort meals — easy, flavorful, and so satisfying. I love how the buttery, spiced sauce pairs with the melty cheese and soft, garlicky naan. It’s everything I want in a quick dinner or snack — rich, warm, and bursting with flavor. Whether I’m feeding the family or treating myself, these toasties never disappoint.
These Butter Chicken Naan Toasties are a rich and cheesy twist on a classic curry, combining buttery, spiced chicken and melted mozzarella between two fluffy garlic naans. Crispy on the outside and gooey in the middle, they’re a quick, indulgent fakeaway-style meal perfect for any time of day.
Ingredients
40 g unsalted butter
½ brown onion, finely chopped
2 garlic cloves, finely chopped
1 tsp mild curry powder
½ tsp garam masala
125 ml (½ cup) tomato passata
125 ml (½ cup) thickened cream
½ tsp brown sugar
200 g (2 cups) shredded roast chicken
2 × 250 g packets garlic naan
200 g (2 cups) grated mozzarella (or cheddar)
Coriander sprigs, to serve
Lemon wedges, to serve
Instructions
Melt the butter in a saucepan over medium heat. Add the onion and garlic, and cook for 1–2 minutes until softened and fragrant.
Stir in the curry powder and garam masala, cooking for 30 seconds until aromatic.
Add the tomato passata, thickened cream, and brown sugar. Simmer for 2–3 minutes until slightly thickened. Season to taste.
Stir in the shredded chicken, coating it well in the creamy butter chicken sauce.
Preheat a large non-stick frying pan over medium heat. Spread the chicken mixture over one naan, top with mozzarella, and sandwich with a second naan. Lightly spray both sides with oil.
Cook each toastie for 3–5 minutes per side until golden, crisp, and the cheese has melted.
Cut into quarters and serve warm, garnished with coriander and a squeeze of lemon juice.
Notes
Use leftover butter chicken for a shortcut version.
Paneer or roasted vegetables can replace the chicken for a vegetarian option.
Add sliced onion, spinach, or chili flakes for extra flavor.
Cook on medium heat to avoid burning the naan before the cheese melts.
To reheat, toast in a hot pan or sandwich press — avoid microwaving to keep the bread crisp.
