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By Chef Chandan Prajapati

Butter Chicken Croquettes

INGREDIENTS

Chicken tikka pieces – 250 gm.

MARINATION

Oil – 2 tbsp.

Ginger garlic paste – 1 tbsp.

Red chili paste – 2 tbsp.

Coriander powder – 1 tsp.

Chat masala – 1 tsp.

Hung curd – 2 tbsp.

Kasoori methi – 1 tsp.

Butter for basting

 FOR MAKHANI GRAVY

Tomato -  500 gm.

Cashewnut – 100 gm.

Red chilli powder – 1 tbsp.

Salt – ½ tsp.

Mawa – 20 gm.

Butter – 20 gm.

Kasoori methi ( dried fenugreek leaves) – 1 tsp.

 FOR THE CRUMBING

Refined flour – 100 gm.

Egg beaten – 10 eggs

Bread crumb – 500 gm.

 METHOD

  1. Marinate the chicken with all the ingredients. Keep in the fridge for 1 hour.
  2. Skewer the chicken pieces and cook in tandoor for 12 minutes by basting with butter on all sides. Alternatively
  3. Take out the chicken tikka and roughly chop it.
  4. For preparing Makhani gravy boil the tomatoes with cashew nut, red chili powder, salt, mawa, butter and kasoori methi for half an hour. Grind the gravy into a smooth consistency.
  5. Now heat a pan. Add gravy and chicken tikka chopped and cook for 5 minutes. The chicken tikka makhani is ready.
  6. Now put the chicken tikka makhani on a tray and keep in the fridge for 1 hour.
  7. After the chicken is set on the tray cut them into 2 inch pieces by running a sharp knife vertically and then diagonally.
  8. Now dust the pieces with refined flour and then drop them in  beaten egg and then dust them with  bread crumb and fry them in hot oil till golden.
  9. Serve with mint chutney.

 

 

 

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