Fried Butter Chicken with Garlic Waffles

Fried Butter Chicken and Garlic Waffles

Fried chicken and waffles is one of the best food combinations ever, so imagine how good it tastes with a spicy butter chicken sauce and garlic naan inspired waffles! This plate of food is one of the best things I have tasted in a long long time and I was amazed with how well the flavors came together. Indian spices can really amp up the flavors in any meal, and when the chicken is marinated in them it brings so much to the table. This dish will blow your friends minds if you make it for brunch.

The inspiration for this recipe

A very common spice used in indian cooking is fenugreek. The first time I bought the whole seed at a store, I was surprised to realize the bag smelled like maple syrup. After doing some research, I found out that fenugreek is actually used by a lot of “fake” maple syrup companies to create the maple flavor for their sugar water syrup.

After I realized that, I knew I had to do some sort of Indian food mashup with pancakes or waffles. I finally settled on doing butter chicken and it led me to the idea of fried chicken and waffles!

Marinate the chicken

This is a typical tikka style marinade for the chicken. Yogurt, lime, garlic, ginger, and lots of spices. Put it into the fridge for at least 3 hours if not overnight.

chicken tikka marinade

Make the butter chicken sauce

Start with some butter, onions, and jalapenos in the pan along with cinnamon, clove, and cumin. A more authentic recipe would be using whole spices at the beginning of the process but I wanted to keep it easy and use what I had in my pantry at the time.

onion and jalapeno in the pan

After the photo above, I added garlic, ginger, and a bunch more spices. Then canned tomato and maple syrup. I used syrup instead of fenugreek and really added a lot of the syrup. This is one of the ingredients that really ties the fried chicken and waffles to the butter chicken and helps the mashup feel seamless.

blend up the butter chicken sauce

Finally add some heavy cream and blend the sauce smooth.

Garlic Waffles

For the waffles, I almost just put naan dough in a waffle maker, but I wanted this to be a combination of chicken and waffles and butter chicken, not just butter chicken that LOOKED like chicken and waffles. I made waffles inspired by the flavors of garlic naan rather than actual waffled naan. In the bowl is flour, baking powder, yogurt, egg, milk, butter, sugar, garlic, cilantro, and salt.

garlic and cilantro in the batter

Then just add it to a greased and preheated waffle maker. I think I need a new waffle maker I have had this one for a long long time.

making the garlic waffles

Fry the chicken

Dredge the chicken in a well seasoned flour mixture. Mine has some flour, salt, and cornstarch, along with garlic powder, onion powder, chili powder, and cumin. Dip the chicken in there while it is still covered in the marinade so the flour sticks to it well.


Then fry it for about 8 minutes until nicely browned and cooked through.

frying the chicken

Keeping the Fried Butter Chicken with Garlic Waffles warm

Because you have to make the garlic waffles and fried chicken in batches, I put my oven on as low as possible and added everything to the pan as it finished. I also had the butter chicken sauce simmering on low on the stovetop.

fried chicken and garlic waffles

Serving the Fried Butter Chicken with Garlic Waffles

Start with the waffles, then add the chicken.

fried butter chicken and garlic waffles

Then pour on that incredible sweet, spicy, and creamy butter chicken sauce! Garnish with butter, cilantro, and chili flakes. So good.

fried butter chicken and garlic waffles

This was easily one of my favorite meals in a long time. Everything worked so well, it all seemed like it was meant to be together!

fried butter chicken and garlic waffles

Twists on Fried Butter Chicken with Garlic Waffles

You could do this with naan dough right in the waffle maker as I mentioned above. I think that would also come out great. You could also make butter chicken the normal way, with stewed pieces of chicken in the sauce, and pour it over the garlic waffles.

You could easily make this vegan too, using vegan cream and butter in the sauce and waffles, and vegan chicken strips.

For a more traditional butter chicken, I love this recipe and I often use Swasthi’s recipes for research when I am working on a recipe like this.

For more recipes like this one, I made a soup inspired by butter chicken before, and I love this chicken parm chicken tikka mashup. Or how about a gochujang honey mustard fried chicken sandwich?

Fried Butter Chicken and Garlic Waffles

A mashup of creamy spicy butter chicken and crispy fried chicken with waffles that are inspired by garlic naan
Prep Time30 minutes
Cook Time1 hour
marinate time3 hours
Total Time4 hours 30 minutes
Servings: 4 people
Calories: 1429kcal


Chicken and marinade

  • 6 boneless skinless chicken thighs
  • 1/2 teaspoon salt
  • 1 lime (juice of)
  • 1/2 cup yogurt
  • 3 cloves garlic grated
  • 2 inches ginger grated
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon kashmiri chili sub cayenne
  • 1/4 teaspoon turmeric

Butter Chicken Sauce

  • 1/2 stick butter
  • 1 small onion sliced thin
  • 1 jalapeno diced
  • 1/4 teaspoon clove
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cumin
  • 5 cloves garlic sliced thin
  • 2 inches ginger sliced thin against the grain
  • 1 teaspoon garam masala
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/4 teaspoon kashmiri chili powder sub smoked paprika for medium or cayenne for spicy
  • 1 cup canned crushed tomatoes
  • 1/2 cup maple syrup
  • 3/4 cup heavy cream

Garlic Waffles

  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspon salt
  • 1 egg
  • 3/4 cup milk
  • 2 tablespoons melted butter
  • 1/2 cup yogurt
  • 1 tablespoon sugar
  • 3 cloves garlic minced
  • 1/4 cup chopped cilantro

Chicken dredge

  • 1 1/2 cups flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kashmiri chili powder Sub paprika for mild or cayenne for spicy
  • 1/2 teaspoon cumin


  • peanut oil for frying
  • 2 tablespoons butter for garnish
  • chopped cilantro for garnish
  • kashmiri chili powder for garnish


Marinate the chicken

  • Put the chicken into a bowl with all of the marinade ingredients. Mix to combine. Set aside covered in the fridge for at least 3 hours or overnight.

Make the sauce

  • Preheat a large frying pan over medium heat and add the butter. Once it starts melting, add in the onion, jalapeno, cinnamon, clove, and the 1/4 teaspoon of cumin. Stir and saute for about 10 minutes.
  • Add in the ginger and garlic and cook about 5 minutes.
  • Add in the garam masala, cumin, coriander, and chili powder and stir and cook for 2 minutes. Add in the tomatoes and syrup and turn the heat to low. Allow to lightly simmer for 15 minutes.
  • Pour into a bowl and add in the heavy cream. Use a blender or hand blender to blend until completely smooth. Set aside until ready to use.

Make the waffles

  • Preheat the waffle maker.
  • Stir all the waffle ingredients together in a large bowl. Add in batches to the waffle maker. Cook a little extra to brown on the outsides. Repeat with remaining batter.

Finish it

  • Put the waffles in the oven at a low temp and put the sauce on the stove top at a low temp. This way everything will be warm and ready at the same time.
  • Preheat frying oil to 350
  • Put all the chicken dredge ingredients into a bowl or deep plate and stir to combine.
  • One by one, take a chicken thigh out of the marinade with the marinade coating the chicken still, and dip it into the dredge. Make sure it is really well coated on all sides and in all the crevices.
  • gently drop the chicken into the hot oil and fry about 8 minutes until very browned on the outsides. Do as many fit in the oil as you can but be careful not to crowd the fryer. As they come out, add them to the pan in the oven on low with the waffles.
  • Finally when all the chicken is done, plate the waffles first, then add the chicken on top. Smother in the butter sauce and top with more butter, chili powder, and cilantro


I said serves 4 but this makes 6 chicken thighs, that is because a restaurant serving would be 2 but a home serving might be 1. I put the serving size in between, so start with one waffle and one chicken, and there will be more for if people want seconds. or size up the recipe if you want bigger portions!


Calories: 1429kcal | Carbohydrates: 129g | Protein: 51g | Fat: 79g | Saturated Fat: 34g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 326mg | Sodium: 1351mg | Potassium: 1173mg | Fiber: 6g | Sugar: 38g | Vitamin A: 2239IU | Vitamin C: 11mg | Calcium: 427mg | Iron: 8mg

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