Butter Chicken Egg Rolls

Ingredients

• 1.5 lb chicken thighs
• 0.25 cup plain Greek yogurt
• 0.5 lemon juice (juice of half a lemon)
• 1 tbsp garam masala
• 1 tsp salt
• 0.5 tsp chicken bouillon
• 1 tsp chili powder
• 1 tsp cumin
• 0.5 tsp coriander
• 1 tsp turmeric
• 1 tbsp paprika
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 2 tbsp ghee
• 1 red onion (medium)
• 28 oz canned whole tomatoes
• 0.375 cup cashews (1/4 to 1/2 cup based on preference)
• 1 tbsp garam masala (for sauce)
• 1 tsp salt (for sauce)
• 0.5 tsp chicken bouillon (for sauce)
• 1 tsp chili powder (for sauce)
• 1 tsp cumin (for sauce)
• 0.5 tsp coriander (for sauce)
• 1 tsp turmeric (for sauce)
• 1 tbsp paprika (for sauce)
• 1 tbsp garlic paste (for sauce)
• 1 tbsp ginger paste (for sauce)
• 1.5 tbsp kasoori methi
• 1 tsp sugar
• 0.5 cup heavy cream
• 2 tbsp butter (cold)
• 0.5 lemon juice (juice of half a lemon for cilantro sauce)
• 0.5 cup plain Greek yogurt (for cilantro sauce)
• 1 tsp honey
• 1 tsp salt (for cilantro sauce)
• cilantro (as much as preferred)
• mint (as much as preferred)
• 10 egg roll wrappers
• neutral oil (for frying)

Steps

1. 1

   In a large bowl, combine the chicken thighs, 1/4 cup Greek yogurt, juice of half a lemon, 1 tbsp garam masala, 1 tsp salt, 1/2 tsp chicken bouillon, 1 tsp chili powder, 1 tsp cumin, 1/2 tsp coriander, 1 tsp turmeric, 1 tbsp paprika, 1 tbsp garlic paste, and 1 tbsp ginger paste. Mix until the chicken is thoroughly coated and let marinate (ideally for at least 30 minutes).

2. 2

   Prepare the butter chicken sauce by heating 2 tbsp ghee in a pan. Sauté the medium red onion until softened.

3. 3

   Add the canned whole tomatoes, cashews, and the second set of spices (garam masala, salt, chicken bouillon, chili powder, cumin, coriander, turmeric, paprika, garlic paste, and ginger paste) to the pan.

4. 4

   Simmer the sauce components together, then blend until smooth. Stir in the kasoori methi, sugar, heavy cream, and cold butter until incorporated.

5. 5

   Cook the marinated chicken until fully cooked through, then combine it with the prepared butter chicken sauce.

6. 6

   Prepare the creamy cilantro mint sauce by blending the juice of half a lemon, 1/2 cup Greek yogurt, honey, salt, cilantro, and mint until smooth.

7. 7

   Assemble the egg rolls by placing a portion of the butter chicken mixture into each egg roll wrapper. Fold and roll tightly, sealing the edges.

8. 8

   Heat neutral oil in a deep pan or fryer and fry the egg rolls until the wrappers are crispy and golden brown.

9. 9

   Serve the egg rolls warm with the creamy cilantro mint sauce drizzled over the top or on the side for dipping.

Notes

The recipe requires marinating time which is not included in the prep/cook time. The final assembly involves filling the wrappers with the finished butter chicken mixture before frying.

Nutrition per serving

• appetizer
• snack
• Indian-fusion
• fried
• chicken
• egg rolls
• savory