Butter Chicken Dumplings

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

1. Line a steamer with iceberg lettuce leaves.
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.
3. Put chicken tikka, remaining butter, 1 tablespoon cream, chaat masala and coriander leaves in a bowl and mix well.
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.
5. Heat some water in a small deep non-stick pan. Place the lined steamer on top and bring water to boil.
6. Place the chicken wontons in the lined steamer, cover and steam for 4-5 minutes.
7. Blend the pressure cooked tomatoes with a hand blender to a smooth mixture.
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.
9. Put tomato gravy in a serving plate, place the steamed wontons over it and serve immediately.