#butterchicken #recipe #chefajaychopra
Butter Chicken Bombs recipe with Chef Sanjyot Keer | घर पर बनाये बटर चिकन बॉम्ब्स | Chef Ajay Chopra @Your Food Lab
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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