How to Make Tandoori Butter Noodles (Traditional & Healthy Version)
Tandoori Butter Noodles is an innovative fusion dish that marries the smoky, robust flavors of traditional Indian tandoori masala with the comforting textures of noodles. Popular across urban India, especially in metros like Delhi and Mumbai, this recipe draws inspiration from classic tandoori cooking, using spices such as jeera, dhania, and kasuri methi, and finishing with a touch of makhan (butter). The dish is vegetarian, making it suitable for a wide audience, and is often seen at roadside dhabas and contemporary cafés. Served during festive gatherings like Holi or casual family dinners, Tandoori Butter Noodles has gained a cult following for its fiery taste and aromatic appeal. The noodles are cooked on a tawa, infused with tandoori spices and tossed in creamy butter, making them both indulgent and healthy when prepared mindfully. This recipe uses whole wheat noodles (atta noodles) and includes fresh vegetables like capsicum, onions, and tomatoes, enhancing both flavor and nutrition. The dish is a favorite among youngsters and often enjoyed as a hearty snack or main meal, especially in North Indian households. Its popularity spikes during festivals and celebrations, where quick, flavorful meals are preferred. The combination of Indian spices and noodles creates a unique taste, reflecting India’s global culinary evolution while staying rooted in traditional flavors.
Ingredients
- 150g Whole wheat noodles (atta noodles)
- 1 tablespoon Butter (makhan)
- 2 teaspoons Tandoori masala (homemade or store-bought)
- 1 medium Onion (pyaz, finely sliced)
- 1 small Capsicum (shimla mirch, julienned)
- 1 medium Tomato (tamatar, chopped)
- 1 teaspoon Ginger-garlic paste (adrak-lehsun paste)
- 2 tablespoons Low-fat curd (dahi)
- 1 teaspoon Kasuri methi (dried fenugreek leaves)
- to taste Salt (namak)
- 1/2 teaspoon Black pepper (kali mirch)
- 2 tablespoons Fresh coriander (dhaniya, chopped)
Step-by-step instructions
Step 1 · Boil whole wheat noodles in salted water as per package instructions
Boil whole wheat noodles in salted water as per package instructions. Drain and keep aside.
Step 2 · Heat butter on a tawa (griddle) over medium flame
Heat butter on a tawa (griddle) over medium flame. Add ginger-garlic paste and sauté till aromatic.
Step 3 · Add onions and capsicum
Add onions and capsicum. Sauté till onions are translucent and capsicum is slightly soft.
Step 4 · Add chopped tomatoes
Add chopped tomatoes, tandoori masala, kasuri methi, salt, and black pepper. Cook till tomatoes soften and spices are well blended.
Step 5 · Mix in low-fat curd
Mix in low-fat curd, stirring well to create a creamy sauce. Let it simmer for 2 minutes.
Step 6 · Add boiled noodles to the tawa
Add boiled noodles to the tawa. Toss well so the noodles are coated evenly with the tandoori butter sauce.
Step 7 · Garnish with chopped fresh coriander and serve hot
Garnish with chopped fresh coriander and serve hot.
Why this recipe is healthy
This Tandoori Butter Noodles recipe is crafted for health-conscious individuals. By using whole wheat noodles and low-fat dairy, it lowers glycemic impact and supports weight management. The inclusion of vegetables amps up fiber and micronutrients, making it a wholesome meal. Minimal butter and mindful spice levels keep calories in check, perfect for calorie-conscious Indian families and fitness enthusiasts.
A note on tradition
Tandoori Butter Noodles reflect India’s modern taste, blending traditional tandoori flavors with popular noodle dishes. Common in North India, especially Punjab and Delhi, it’s often served at festivals like Holi, where quick, flavorful snacks are needed. The dish is a testament to India’s innovative street food scene and is enjoyed at dhabas and cafés, symbolizing culinary fusion and festive indulgence.