'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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