Delicious Butter Chicken Pani Puri Recipe
This Butter Chicken Pani Puri recipe is a truly innovative fusion dish that brings together two of India’s most beloved culinary creations—Pani Puri and the rich, creamy Butter Chicken. Perfect for those looking to impress at parties or simply indulge in a creative twist on traditional Indian street food, this recipe combines the crispy, tangy essence of Pani Puri with the succulent, flavorful Butter Chicken filling. Whether you’re preparing it as an appetizer for a special event or a new addition to your home dining, this dish will certainly steal the show!
Course: Appetizer
Cuisine: Indian
Diet: Non-Vegetarian
Ingredients
Below are the ingredients required for preparing Butter Chicken Pani Puri:
| For Butter Chicken | Quantity |
|---|---|
| Chicken breasts (shredded) | 1 chicken breast |
| Hung curd (Greek yogurt) | 1/4 cup |
| Ginger (finely chopped) | 1 inch |
| Garlic (finely chopped) | 4 cloves |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Coriander powder (Dhania) | 1 1/2 teaspoons |
| Red chilli powder | 3 teaspoons |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Cumin powder (Jeera) | 1 teaspoon |
| Garam masala powder | 1 teaspoon |
| Honey | 1 teaspoon |
| Mustard oil | 1/2 teaspoon |
| Homemade tomato puree | 1/4 cup |
| Tomato ketchup | 1/8 cup |
| Kasuri methi (dried fenugreek leaves) | 1 teaspoon |
| Mint leaves (Pudina) | 2 tablespoons |
| Coriander leaves (Dhania) | 2 tablespoons |
| Lemon juice | 2 teaspoons |
| Salt | To taste |
| Butter (Salted) | 2 tablespoons |
| For Mint Yoghurt Dip | Quantity |
|---|---|
| Hung curd (Greek yogurt) | 1/4 cup |
| Green chutney (Coriander & Mint) | 1/4 cup |
| For Assembling | Quantity |
|---|---|
| Puris (used for Pani Puri) | As required |
| Pickled onions | As required |
| Coriander leaves (Dhania) | For garnish |
Preparation Time
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 15g |
| Fat | 18g |
| Carbohydrates | 10g |
| Fiber | 1g |
| Sodium | 450mg |
| Cholesterol | 45mg |
Instructions
Step 1: Marinate the Chicken
- Prepare the chicken: Wash the chicken breasts thoroughly, drain out all excess water, and shred them into bite-sized pieces.
- Make the marinade: In a large mixing bowl, combine hung curd (Greek yogurt), finely chopped ginger and garlic, turmeric powder, coriander powder, red chilli powder, amchur (dry mango powder), cumin powder, garam masala powder, honey, mustard oil, homemade tomato puree, tomato ketchup, kasuri methi, mint leaves, coriander leaves, lemon juice, and salt. Mix all the ingredients well until the marinade is smooth and fragrant.
- Marinate the chicken: Add the shredded chicken to the marinade and coat it thoroughly. Cover the bowl and let it sit in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Step 2: Cook the Butter Chicken
- Cook the marinated chicken: Heat 2 tablespoons of salted butter in a kadai or pan over medium heat. Add the marinated chicken along with all the marinade.
- Simmer and cook: Stir the mixture, cover the pan, and let it cook for about 20 minutes or until the chicken is cooked through and tender. The sauce should be thick and semi-gravy in consistency. Make sure to check occasionally to prevent burning and ensure the chicken is evenly cooked.
- Let it cool: Once the chicken is cooked and coated in the masala, remove from heat and let it cool slightly.
Step 3: Prepare the Mint Yoghurt Dip
- Make the dip: In a small bowl, combine hung curd (Greek yogurt) and green chutney made from coriander and mint leaves. Whisk it together until smooth, and set aside.
Step 4: Assemble the Butter Chicken Pani Puri
- Prepare the puris: If using store-bought puris, ensure they are crisp and ready to fill. If you wish to make homemade puris, refer to a Pani Puri recipe to prepare them.
- Create the holes: Lightly tap the top of each puri to create a small hole in the center, making it easy to stuff the filling.
- Stuff the puris: Fill each puri with half a tablespoon of the cooked butter chicken mixture. Add a few pickled onions for a tangy crunch.
- Top with dip and garnish: Drizzle a spoonful of the mint yoghurt dip over the butter chicken and garnish with fresh coriander leaves for added flavor and color.
Step 5: Serve and Enjoy
- Serve immediately: Serve the Butter Chicken Pani Puri as a delightful appetizer at your next gathering or high-tea party. The crispy puris filled with tender butter chicken and topped with the refreshing mint yoghurt dip will have your guests coming back for more!
Tips for the Perfect Butter Chicken Pani Puri
- For extra flavor: You can experiment with a dash of chaat masala or tamarind chutney to drizzle over the stuffed puris for added tanginess.
- Vegetarian version: Substitute the chicken with paneer for a vegetarian twist, while keeping the same marinade and preparation method.
- Spice level: Adjust the amount of red chili powder and green chutney to control the spice level according to your preference.
Suggested Pairings
- Achaari Paneer Mini Bread Bowl with Cheesy Twist: Another fusion appetizer that will complement the flavors of Butter Chicken Pani Puri.
- Macher Chop (Bengali Style Fish Croquettes): A traditional Bengali snack that pairs beautifully with the richness of Butter Chicken.
This Butter Chicken Pani Puri recipe is sure to become a favorite for its unique combination of flavors. It blends the freshness of the mint chutney and the crunch of the puris with the creamy richness of butter chicken, making it a memorable dish for any occasion!
