'Butter Chicken Bombs Recipe | बटर चिकन बॉम्ब्स | Chef Sanjyot Keer'

'Butter Chicken Bombs Recipe | बटर चिकन बॉम्ब्स  | Chef Sanjyot Keer'
04:54 Feb 19, 2021
'Full recipe for Butter chicken bombs  Rest time: 5 hours Prep time: 30 mins Cooking time: 30 mins Serves: 4  Makhani gravy Ingredients: • Oil 1 tbsp • Cumin seeds (jeera) 1 tsp • Onion 1 medium size (sliced) • Garlic 4-5 cloves • Ginger 1 inch • Green chillies 1-2 nos. • Kashmiri red chillies 4-5 nos. • Tomatoes 4-5 nos. (diced) • Cashew nuts 7-8 nos. • Salt to taste • Water 200ml • Oil 1 tsp + butter 1 tbsp • Red chilli powder 1 tbsp • Coriander powder 1tbsp • Sugar 1 tbsp • Salt to taste • Kasuri methi 1 tsp • Fresh cream 3 tbsp • Garam masala 1 tsp • Fresh coriander 1 tbsp  Method: • Heat oil in a pan add jeera and allow it to splutter, add onions, garlic cloves, ginger, green chillies, whole kashmiri red chillies, tomatoes, cashew nuts and salt to taste, cook for 4-5 minutes.   • Add water, cover and cook further for 8-10 minutes. Cool down the mixture to the room temperature and grind into a fine paste. • Heat butter and oil in a wok, add red chilly powder and coriander powder and sauté it for a minute. • Add the Makhani gravy and cook it for 5-6 minutes. • Add sugar, salt to taste, garam masala, kasuri methi and fresh cream and cook for 2 minutes.  • Add freshly chopped coriander leaves.  • Cool down the gravy and set it in a butter paper lined tray and deep freeze it for minimum 5 hours.    Chicken balls: Ingredients: • Chicken mince 500 gm • Garlic 1 tbsp (chopped) • Ginger 1 tbsp (chopped) • Green chillies 1-2 nos. (chopped) • Fried onions 1/4th cup • Red chilly powder 1 tbsp • Coriander powder 1 tbsp • Cumin powder (jeera powder) 1 tsp • Aamchur powder 1 tsp • Black salt ½ tsp • Black pepper powder a pinch  • Roasted besan 1 tbsp • Ghee 1tbsp • Fresh coriander 1 tbsp • Fresh mint 1 tbsp • Salt to taste • Live charcoal + ghee  • Beaten eggs (3-4 egg) • Bread crumbs for coating  • Refined flour for coating  • Oil for frying  Method: • In a mixing bowl add all the ingredients step by step, mix and combine well. • Place a live charcoal in a bowl keeping in the centre add few drops of ghee, cover and smoke for 3-4 minutes. • Remove the frozen makhani gravy and cut into cubes. • Take a spoonful of chicken mixture and flatten it on your palms, place the frozen makhani cubes and seal it with the chicken mixture. • Coat the chicken balls with refined flour, coat it with beaten eggs and finally coat it with bread crumbs. • Heat oil on medium high flame, fry the coated chicken balls until crisp and golden brown. • Enjoy these hot chicken bombs filled with melting makhani gravy. Serve it as an appetizer.    Join us on:  Facebook - https://goo.gl/rxrqsq Instagram - https://goo.gl/rK6wFS  Twitter  -  https://goo.gl/lDfrrQ  Follow Chef Sanjyot Keer Here:  Facebook - https://goo.gl/8zcF6N Instagram - https://goo.gl/ayTNLP Twitter - https://goo.gl/lDfrrQ' 

Tags: Recipe , Comfort food , butter chicken , Indian Cuisine , sanjyot keer

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