White plate with a green rim, an omelette stuffed with butter chicken and topped with a green-white sauce.

Butter Chicken Omelette with Coriander Yogurt

Who doesn’t love butter chicken? While it’s where most people begin their Indian food journey, it’s one everyone comes back to. It’s easy to make, and in most cases even easier to order takeaway.

The next time you find yourself with a little bit leftover, but not quite enough for a proper meal, give this omelette a try!

Coriander chutney can be found at any Indian grocery store and most Asian markets.

This is all about the filling. Make the physical omelette in any style you like.

Amounts are not exact, just suggestions. These recipes are general guidelines roughly aimed towards single egg, individual portions unless otherwise mentioned. Adjust as necessary. Play around. Have fun.

Season everything to taste with salt and pepper.

Disclaimer: Though unlikely, eating undercooked eggs can cause illness.

  • 1 tsp Butter
  • 1 Egg, beaten
  • 1/8 cup Mozzarella, shredded (optional)
  • 2 tbsp leftover Butter Chicken, roughly chopped if the pieces are too big
  • 1 tbsp Yogurt
  • 1 tsp Coriander Chutney, or
  • 1 tsp Cilantro, chopped &
  • 1/4 tsp Coriander Seed, ground
  1. Mix yogurt and chutney in a small bowl, set aside. If you don’t have chutney, simply replace with chopped cilantro and ground coriander seed and season with a little salt.
  2. Warm butter chicken in pan. Remove from heat and set aside.
  3. Make omelette in preferred style, top with shredded cheese and chicken mixture. Fold as desired and serve with yogurt sauce.

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