Butter Chicken Biscuit
The story
Butter chicken is the dish that made a billion people fall in love with Indian food, and now it has a new home base. We took that legendary tomato-and-cream gravy, the tender spiced chicken, the low hum of garam masala and fenugreek, and gave it exactly what it always deserved: a golden, flaky District Biscuit built to carry the whole glorious mess to your mouth.
Here is the thing about saucy food and bread. Naan is a classic, sure, but a floppy piece of bread and a soft dinner roll surrender to that gravy in seconds and turn to mush. A muffin? Forget it. The District Biscuit is a different animal. Crisp, buttery edges and dozens of flaky layers that drink in just enough sauce to taste incredible while the structure holds. It is a sponge with a spine.
Rich, velvety, unforgettable. This is dinner that eats like a celebration and lunch that ruins every sad desk salad in a five-mile radius. Cilantro for lift, red onion for crunch, a cool yogurt drizzle to tie the room together. Your culinary canvas has never tasted so good.
Why you'll love it
- Restaurant-level butter chicken flavor with zero naan-flopping, zero soggy bread.
- Flaky, buttery District Biscuit layers soak up gravy without falling apart.
- Cool yogurt drizzle and fresh cilantro balance the rich, spiced sauce perfectly.
- Works as a knockout dinner or a lunch that outclasses everything around it.
- Weeknight-fast when you start with store-bought or leftover butter chicken.
Ingredients
- 4 District Biscuits, warmed and split
- 2 cups prepared butter chicken (about 1 lb chicken in sauce), warm
- 1/2 cup plain whole-milk yogurt
- 1 tbsp fresh lemon juice
- 1/4 small red onion, thinly sliced
- 1/4 cup fresh cilantro leaves, roughly chopped
- 1 tbsp butter, softened
- Pinch of salt
- Optional: pinch of garam masala and a lime wedge for serving
How to build it
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1Warm the District Biscuits until the edges are crisp, then split each one in half and lightly butter the cut sides.
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2Whisk the yogurt with lemon juice and a pinch of salt until smooth and pourable; loosen with a splash of water if needed.
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3Gently reheat the butter chicken over low heat, stirring, until warmed through and the sauce is glossy.
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4Spoon a generous scoop of butter chicken onto each biscuit bottom, letting a little sauce seep into the flaky layers.
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5Scatter sliced red onion over the chicken for crunch and a sharp bite against the rich gravy.
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6Drizzle the yogurt over the top and shower with fresh cilantro; add a pinch of garam masala if you want extra warmth.
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7Crown with the biscuit top, or leave it open-faced, and serve immediately with a lime wedge on the side.
Pro tips & swaps
- Use leftover or quality store-bought butter chicken to get this on the table in under 15 minutes.
- Keep the yogurt drizzle cold and thin enough to pour; the cool contrast is what makes each bite pop.
- Serve open-faced with a fork and knife if your butter chicken is extra saucy, or as a closed sandwich for handheld eating.
- Make-ahead: simmer the butter chicken up to 3 days in advance; it only tastes better on day two. Warm biscuits fresh right before building.
- Want more heat? Add a few thin slices of green chile or a swipe of chili oil under the chicken.
Bring District Biscuits to your business
Put our golden, flaky biscuits to work on your own menu — cater your next event, or bring District Biscuits to your restaurant, hotel, or grocery program.
Frequently asked questions
Can I make the Butter Chicken Biscuit ahead of time?
Yes. Make the butter chicken up to three days in advance and refrigerate it, since the flavors actually deepen overnight. Warm the District Biscuits fresh and build the biscuits just before serving so the layers stay crisp and never soggy.
What is the best biscuit for butter chicken?
A sturdy, flaky, buttery biscuit is ideal, which is exactly what a District Biscuit is built to be. Its crisp edges and dozens of layers soak up just enough of that rich gravy to taste amazing while still holding its structure. Soft dinner rolls or muffins turn to mush under saucy butter chicken.
Can I make this vegetarian?
Absolutely. Swap the butter chicken for paneer makhani or a chickpea or cauliflower masala in a similar creamy tomato sauce and build it the same way. The District Biscuit and yogurt drizzle work beautifully with any rich, spiced vegetarian filling.
Is there a gluten-free option?
The classic District Biscuit is not gluten-free, so check with the District Biscuit cafe about gluten-free biscuit availability. Butter chicken itself is typically gluten-free, so if you use a gluten-free biscuit base the rest of the build works as written. Always confirm your specific sauce has no wheat-based thickeners.
How do I keep the biscuit from getting soggy?
Warm the District Biscuit until the edges are crisp, then lightly butter the cut sides to create a slight barrier. Spoon the butter chicken on right before serving rather than letting it sit, and keep the yogurt drizzle on top. The biscuit's flaky layers are made to hold up to sauce far better than bread or naan.
What should I serve or drink with a Butter Chicken Biscuit?
A crisp cucumber-tomato salad, basmati rice, or a simple green salad rounds out the plate. To drink, a mango lassi, a hoppy IPA, or an off-dry Riesling all stand up to the spice. A cold lager works great too if you want something easy.
How many calories are in a Butter Chicken Biscuit?
A single build runs roughly 450 to 600 calories depending on your biscuit size and how generous you are with the butter chicken and yogurt. Butter chicken is a rich, cream-based sauce, so it's an indulgent meal by design. Go lighter on the drizzle and butter if you want to trim it down.
How do I store and reheat leftovers?
Store the butter chicken and biscuits separately in airtight containers in the fridge for up to three days. Reheat the butter chicken gently on the stovetop or in the microwave, and re-crisp the District Biscuit in a 350F oven or toaster oven for a few minutes. Assemble fresh, adding cold yogurt drizzle and cilantro just before eating.
What makes a District Biscuit different?
A District Biscuit is engineered for exactly this kind of saucy, flavor-packed build: crisp, buttery edges and dozens of flaky layers that absorb just enough sauce without collapsing. Where naan flops and dinner rolls dissolve, the District Biscuit holds its structure and adds its own rich, buttery flavor. It's your culinary canvas, built to carry big flavors from first bite to last.
