How to make Butter Chicken Dumplings -

A delicious fusion of Indian and Chinese cuisines – you will not stop at one.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken Tikka (चिकन टिक्का), Butter (मक्खन )

Cuisine : Indo-Chinese

Course : Main Course Chicken

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For more recipes related to Butter Chicken Dumplings checkout Kadai Murgh Palak Methi, Butter Chicken Poutine. You can also find more Main Course Chicken recipes like Chicken Kale and Ginger Stir Fry, Kothimbir Chicken, Lotus Wrapped Chicken, Lemon Pepper Chicken With Tabbouleh.

Butter Chicken Dumplings

Butter Chicken Dumplings Recipe Card

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Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Butter Chicken Dumplings Recipe

  • Chicken Tikka cooked and chopped 200 grams

  • Butter 4 tablespoons

  • Wonton sheets 8-12

  • Fresh cream 2 tablespoons

  • Iceberg lettuce leaves as required

  • Tomatoes chopped 4-5 medium

  • Mace ½

  • Green cardamoms 2-3 tablespoons

  • Garlic cloves 3-4

  • Ginger chopped 1 inch

  • Red chilli powder 1 teaspoon

  • Salt to taste

  • Chaat masala ½ teaspoon

  • Fresh coriander leaves chopped 1 tablespoon

  • Chives blanched as required

  • Garam masala powder 1 teaspoon

  • Dried fenugreek leaves (kasoori methi) ½ teaspoon

  • Honey 1 tablespoon

Method

Step 1

Line a steamer with iceberg lettuce leaves.

Step 2

Put tomatoes in a pressure cooker, add ½ cup water, mace, cardamoms, garlic, ginger, chilli powder, salt and 2 tablespoons butter, mix, cover and cook under pressure till 3-4 whistles are given out.

Step 3

Put chicken tikka, remaining butter, 1 tablespoon cream, chaat masala and coriander leaves in a bowl and mix well.

Step 4

Put some chicken tikka mixture in the center of each wonton sheet, get the ends together, press the center lightly and tie with a chive strip to seal.

Step 5

Heat some water in a small deep non-stick pan. Place the lined steamer on top and bring water to boil.

Step 6

Place the chicken wontons in the lined steamer, cover and steam for 4-5 minutes.

Step 7

Blend the pressure cooked tomatoes with a hand blender to a smooth mixture.

Step 8

Heat another deep non-stick pan and strain the tomato mixture into it. Add garam masala powder, dried fenugreek powder and honey and mix. Add remaining cream, mix and cook for 2-3 minutes.

Step 9

Put tomato gravy in a serving plate, place the steamed wontons over it and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.