Butter chicken bombs

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Butter chicken bombs Ingredients & Recipe

Makhani sauce:

Oil 1 tbsp

Jeera ½ tbsp

Butter 1 tbsp

Bay leaf 2 nos.

Green cardamom 3-4 nos.

Onions 1 medium sized (sliced)

 

Garlic                                      4-5 cloves

Ginger                                    ½ inch

Green chillies                        2 nos.

Coriander stalks                    a few

Cashew                                  4-5 nos.

Kashmiri red chillies            4-5 nos.

Tomatoes medium size      3-4 nos.

Salt                                         to taste

Haldi powder                        a pinch

Kashmiri red chilli powder 1 TSP

Coriander powder               ½ TSP

Butter                                    2 tbsp

Garlic                                     1 tbsp

Green chillies(Chopped)    1-2 nos.

Kashmiri red chilli powder 1 TSP

Honey                                    1 tbsp

Fresh cream                         2-3 tbsp

Salt                                         to taste

Fresh coriander(chopped) handful

Stir & cook until it's translucent to golden brown

Stir well and cook on high flame until tomatoes turn mushy

Add a splash of Hot water

Cover & cook for 15 minutes

Once cooked well switch off the flame and cool down to room temperature

Discard the bay leaf and transfer in a grinding jar to make fine puree

Stir & cook for 1-2 minutes

Stir & cook on medium heat for 4-5 minutes

Stir & cook for 1-2 minutes

Makhani sauce is ready!

Cool down the sauce completely and pour them in ice cube tray

Freeze them for at least 4-5 hours or overnight

 

For chicken:

Onion (Chopped)                                      1 Medium Sized

Salt                                                              A Pinch

Chicken Thighs & Breast (Minced)       250 Grams

Green Chillies                                          3-4 Nos.

Ginger (Chopped)                                   1 Inch

Garlic (Chopped)                                     7-8

Fresh Coriander (Chopped)                   Handful

Mint Small (Chopped)                             Handful

Spicy Red Chilli Powder                           ½ Tsp

Cumin Powder                                          1 Tsp

Turmeric Powder                                     A Pinch

Garam Masala                                          1 Tsp

Black Salt                                                   1 Tsp

Coriander Powder                                   1 Tsp

Lemon Juice                                             1 Tsp

Salt                                                             To Taste

Ghee                                                           2 Tbsp

Refined flour                                                    as required

Egg (Whisked)                                                  2 no.              

Bread crumbs                                                  as required

Mix onion and salt and allow it to rest for 10 minutes

Further use a cloth and squeeze out excess moisture from the onions

Mix & combine all of them together

Place a burning charcoal in small separate bowl, pour ghee over it

Cover and smoke the chicken mixture to impart the smoky flavour

Take a portion of chicken mixture and flatten it on hand further add the makhani sauce cube in the centre

Close it neatly & shape to make a ball

Coat the chicken balls first with refined flour

Further coat it with whisked egg and then later coat it with bread crumbs

Now, keep these balls in the fridge to set

Once set, deep fry in moderately hot oil on medium heat until it's crisp and golden brown

Your butter chicken bombs are ready!

Serve with dahi wali chutney or any dip of your choice

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