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Main Ingredients | Chicken Tikka, Butter |
Cuisine | Indo-Chinese |
Course | Main Course Chicken |
Prep Time | 11-15 minutes |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Butter Chicken Dumplings
- 200 grams Chicken Tikka cooked and chopped
- 4 tablespoons Butter
- 8-12 Wonton sheets
- 2 tablespoons Fresh cream
- as required Iceberg lettuce leaves
- 4-5 medium Tomatoes chopped
- ½ blade Mace
- 2-3 tablespoons Green cardamoms
- 3-4 Garlic cloves
- 1 inch Ginger chopped
- 1 teaspoon Red chilli powder
- to taste Salt
- ½ teaspoon Chaat masala
- 1 tablespoon Fresh coriander leaves chopped
- as required Chives blanched
- 1 teaspoon Garam masala powder
- ½ teaspoon Dried fenugreek leaves (kasoori methi)
- 1 tablespoon Honey
Method
- Line a steamer with iceberg lettuce leaves.
- 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.
- Put chicken tikka, remaining butter, 1 tablespoon cream, chaat masala and coriander leaves in a bowl and mix well.
- 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.
- Heat some water in a small deep non-stick pan. Place the lined steamer on top and bring water to boil.
- Place the chicken wontons in the lined steamer, cover and steam for 4-5 minutes.
- Blend the pressure cooked tomatoes with a hand blender to a smooth mixture.
- 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.
- Put tomato gravy in a serving plate, place the steamed wontons over it and serve immediately.
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