Flavourful grilled chicken shreds filled in momo skins and steamed - served with a creamy butter chicken masala. BUTTER CHICKEN DUMPLINGS - (Serves - 4)Ingredients4 tablespoons butter200 grams cooked chicken tikka, chopped8-12 wonton sheets2 tablespoons fresh creamIceberg lettuce leaves as required4-5 medium tomatoes, chopped½ blade mace2-3 green cardamoms3-4 garlic cloves1 inch ginger, chopped1 teaspoon red chilli powderSalt to taste½ teaspoon chaat masala1 tablespoon chopped fresh coriander leavesBlanched chive strips as required1 teaspoon garam masala powder½ teaspoon dried fenugreek powder1 tablespoon honeyMethod1. Line a steamer with iceberg lettuce leaves.2. Heat tomatoes in a pressure cooker. Add ½ cup water, mace, cardamoms, garlic, ginger, chilli powder, salt and 2 tablespoons butter, mix, cover and cook till 3-4 whistles. 3. Combine chicken tikka, remaining butter, 1 tablespoon cream, chaat masala and coriander leaves in a bowl and mix well.4. Put some chicken tikka mixture in the center of each wonton sheet, get the ends together, press the center lightly and tie with a chive strip to seal. 5. Heat some water in a small deep non-stick pan. Place the lined steamer on top and bring water to boil. 6. Place the chicken wontons in the lined steamer, cover and steam for 4-5 minutes.7. Blend the pressure cooked tomatoes using a hand blender to make smooth mixture. 8. Heat another deep non-stick pan and strain in the tomato mixture. Add garam masala powder, dried fenugreek powder and honey and mix. Add remaining cream, mix and cook for 2-3 minutes.9. Put tomato gravy in a serving plate, place the steamed wontons and serve immediately.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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