Flavor Fusion Extravaganza: Try Our Butter Chicken Bombs Recipe by SooperChef

#ButterChicken #nestlemilkpak
Try out these utterly delicious Butter Chicken Bombs, a perfect partner to your tea. Make these crispy on the outside and saucy on the inside Butter Chicken Bombs and share your feedback with us.Show more

#ButterChickenBombs #ButterChicken #nestlemilkpak

Butter Chicken Bombs

Ingredients for Puree:
Whole Red Button Chilies 7-8
Garlic cloves 2-3
Ginger pods 3-4
Tomato (sliced) 1 cup
Onion (sliced) 1 cup
Green Chilies 1/4 cup
Cashew Nuts 1/4 cup
Water 1/2 cup
Cumin seeds 1 tsp
Salt 1 tsp
Oil 2 tbsp

Ingredients for Mince Marination:
Chicken Mince 600 grams
Ginger garlic paste 1 tbsp
Red Chili Powder 1 Tbsp
Salt 1 tsp
Coriander powder 1 Tbsp
Black pepper powder 1 tsp
Green coriander (chopped) 1 cup

Ingredients for Butter Chicken Bombs:
Butter 4 Tbsp
Oil 2 Tbsp
Red chili powder 1 tbsp
Coriander Powder 1 Tbsp
Cumin powder 1 tsp
Blended Puree
NESTLÉ MILKPAK Dairy Cream 1 pack
Dried Fenugreek (Kasuri Methi) 1 tsp
Salt 1 tsp
All-purpose flour as required
Beaten eggs as required
Bread crumbs as required

Directions for Puree Preparation:
1. In a pan heat oil and add onion, garlic, ginger, green chilies, cashew nuts, cumin seeds and cook for 1-2 minutes.
2. Add tomatoes, salt and cook for another 1-2 mins. now add water and cook until veggies get soft.
3. Transfer them to a blender and blend until puree has formed. Set aside.
Directions for Mince Marination:
4. In a bowl add chicken mince, ginger garlic paste, red chili powder, coriander powder, black pepper powder, salt, and green coriander and mix it well.
5. Now give this mince coal smoke for 1-2 mins and refrigerate it for 30 mins.
Directions for Butter Chicken Bombs Preparation:
6. In a pan heat oil and butter. Add red chili powder and coriander powder and cook for a few seconds.
7. Add Prepared Puree and mix it well. Add cumin powder, dried fenugreek, and salt. Mix it well.
8. Add NESTLÉ MILKPAK Dairy Cream and cook for 1-2 mins. Let it cool at room temperature and transfer this mixture to a rectangular mold.
9. Freeze this mixture for 5-6 hours.
10. Now cut the frozen mixture into cubes.
11. Take the marinated mince in the palm of your hands, place the prepared cube on it and cover the mince around it to make a ball shape.
12. Coat these balls in flour, dip in beaten eggs and then coat again with bread crumbs.
13. Deep fry these balls until fully done and golden brown.
14. Your Butter Chicken Bombs are ready. Serve and enjoy.
Preparation time: 30 minutes
Cooking time: 10 minutes
Servings: 4-5