This Indian-inspired butter board is a fun take on the TikTok trend with Amul butter and tandoori-roasted paneer and corn! Topped with fresh veggies and chutneys, this is the ultimate crowd pleaser at your next party! 

Butter boards have been all over my feed the last few weeks so let’s make an Indian version: a Tandoori Butter Board! Mix together some yogurt, spices, mustard oil, and lemon. Add in your corn and diced paneer and toss together. Pan fry until nice and golden brown — this will be the topping for our butter board. Lay down dollops of butter on a sheet of parchment paper. Top with your cooled roasted paneer and corn mixture, onions, peppers, mint-cilantro chutney, garlic chutney, and microgreens. Serve with naan, pav, crostini, bread and crackers and enjoy this lovely tandoori chaat inspired butter board perfect for Diwali! 

If you like this, please try my other party appetizers:

• Masala Papad Platter
• Cheese Corn Balls
• Elaichi Infused Walnut Kebabs with Pineapple Yogurt Dip

WATCH HOW TO MAKE TANDOORI BUTTER BOARD:

4.67 from 3 votes

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Tandoori Butter Board

Prep Time

20 mins

Cook Time

10 mins

 

This Indian-inspired butter board is a fun take on the TikTok trend with Amul butter and tandoori-roasted paneer and corn! Topped with fresh veggies and chutneys, this is the ultimate crowd pleaser at your next party! 

Course: Appetizer

Cuisine: Fusion, Indian

Keyword: party

Custom Category: Appetizers, Diwali, Fusion

Servings: 8

Calories: 134 kcal

Author: Nidhi Bothra

Ingredients

Tandoori Corn & Paneer:

• 1/2 cup corn , boiled or frozen
• 1/2 cup paneer , diced in small cubes
• 2 tsp mustard oil , for sauteing
• 1 1/2 tsp ginger garlic paste
• 4 oz butter , softened, for the board (approx. 120 grams)

Marinade:

• 2 tbsp hung curd or greek yogurt
• 1 tbsp mustard oil
• 1/2 tsp red chili powder
• 1/2 tsp kashmiri red chili powder
• 1/4 tsp turmeric powder
• 1/2 tsp mango powder (amchur)
• 1/2 tsp kasoori methi
• 1 tsp lemon juice
• 1/4 tsp garam masala
• 1/2 tsp coriander powder
• 2 tsp roasted besan (gram or chickpeas flour)
• salt , to taste

Toppings:

• 2 tbsp mixed color bell peppers , finely chopped
• 3 tbsp red onions , finely chopped
• 1 tbsp cilantro , finely chopped
• chaat masala
• mint cilantro chutney
• garlic chutney
• microgreens

Instructions

1. Mix together all of the marinade ingredients in a large bowl. Add in the corn, paneer and ginger-garlic paste. Mix until the corn and paneer are well coated. You can make this a day or two ahead of the party and keep it in the fridge.

2. Heat mustard oil in a non-stick pan on medium heat. Add in your marinated paneer and corn, and saute for 7-8 minutes until the paneer turns golden brown.

3. Your tandoori paneer and corn is ready. Keep it aside and let it cool down to room temperature.

4. Now, place a parchment paper on a board of your choice. Spread a thin layer of softened butter over the paper.

5. Then spread cooled down tandoori paneer and corn evenly over the butter.

6. Top it with mixed color peppers, onions, cilantro, chaat masala, mint-cilantro chutney, garlic chutney, and microgreens.

7. Your Tandoori Butter Board is ready!

8. Serve the butter board with some naan bites, pav buns, crostini, crackers and your choice of breads. Enjoy!!

Recipe Video

Nutrition Facts

Tandoori Butter Board

Amount Per Serving

Calories 134 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 6g38%

Trans Fat 0.2g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 25mg8%

Sodium 56mg2%

Potassium 50mg1%

Carbohydrates 4g1%

Fiber 0.4g2%

Sugar 1g1%

Protein 3g6%

Vitamin A 252IU5%

Vitamin C 3mg4%

Calcium 81mg8%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on and share your creation with me!