Imported from Instagram

Butter Chicken Rangoons

Name: Butter Chicken Rangoons
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 10 servings
Cuisine: South Asian
Ingredients: 2 lb boneless, skinless chicken thighs (Use chicken thighs; bake on a sheet pan.); 0.5 cup plain yogurt (For the marinade.); 6 cloves garlic (Mashed; 5–7 cloves specified.); 1 inch nub fresh ginger (Grated for the marinade.); 0.5 lemon lemon juice (Juiced.); 1 tbsp mustard oil (Not shown in the video; for the marinade.); 2 tbsp butter chicken masala (The creator mentions using a favorite butter chicken spice blend.); salt (To taste, for the marinade and sauce.); 2 tbsp ghee (Clarified butter, for the sauce.); 2 tbsp garam masala spices (For the sauce; the transcript also describes adding more masala to reinforce the flavors.); 0.5 red onion (Chopped.); 1 green chili (Chopped or added whole for blending.); 1 tbsp tomato paste (For additional depth in the sauce.); 5 cloves garlic (Minced for the sauce; the transcript refers to ginger-garlic paste.); 1 inch nub fresh ginger (For the sauce.); 20 oz peeled plum tomatoes (Canned or jarred peeled plum tomatoes.); 4 oz raw unsalted cashews (Roasted or toasted before adding to the sauce.); 0.625 cup heavy cream (Use ½–¾ cup; midpoint quantity shown.); butter (The transcript calls for lots of butter after the sauce begins to bubble; no quantity is provided.); 50 wonton wrappers (Called wonton sheets in the description.); 8 oz shredded cheese (Cheese of choice; the transcript specifically mentions jalapeño pepper jack.); 0.25 cup cream cheese (Soften before mixing into the filling.); neutral frying oil (For deep-frying; amount not specified.)

Recipe by Ahmad Alzahabi @thegoldenbalance · Instagram

Imported by Blak Rabbit on SeeMeCook

Crispy wonton rangoons filled with creamy, cheesy butter chicken and served with extra butter chicken gravy for dipping. The filling combines roasted chicken, spiced tomato-cashew sauce, jalapeño pepper jack, and cream cheese.

10 servings80 minSouth Asian

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Ingredients

2 lb boneless, skinless chicken thighs (Use chicken thighs; bake on a sheet pan.)
0.5 cup plain yogurt (For the marinade.)
6 cloves garlic (Mashed; 5–7 cloves specified.)
1 inch nub fresh ginger (Grated for the marinade.)
0.5 lemon lemon juice (Juiced.)
1 tbsp mustard oil (Not shown in the video; for the marinade.)
2 tbsp butter chicken masala (The creator mentions using a favorite butter chicken spice blend.)
salt (To taste, for the marinade and sauce.)
2 tbsp ghee (Clarified butter, for the sauce.)
2 tbsp garam masala spices (For the sauce; the transcript also describes adding more masala to reinforce the flavors.)
0.5 red onion (Chopped.)
1 green chili (Chopped or added whole for blending.)
1 tbsp tomato paste (For additional depth in the sauce.)
5 cloves garlic (Minced for the sauce; the transcript refers to ginger-garlic paste.)
1 inch nub fresh ginger (For the sauce.)
20 oz peeled plum tomatoes (Canned or jarred peeled plum tomatoes.)
4 oz raw unsalted cashews (Roasted or toasted before adding to the sauce.)
0.625 cup heavy cream (Use ½–¾ cup; midpoint quantity shown.)
butter (The transcript calls for lots of butter after the sauce begins to bubble; no quantity is provided.)
50 wonton wrappers (Called wonton sheets in the description.)
8 oz shredded cheese (Cheese of choice; the transcript specifically mentions jalapeño pepper jack.)
0.25 cup cream cheese (Soften before mixing into the filling.)
neutral frying oil (For deep-frying; amount not specified.)

Steps

1
Combine the chicken thighs with the yogurt, mashed garlic, grated ginger, lemon juice, mustard oil, butter chicken masala, and salt. Massage the marinade into the chicken thoroughly, using gloves if desired.
2
Spread the marinated chicken onto a baking sheet and bake at 425°F (220°C). The source does not specify a baking time; cook until the chicken is fully cooked.
3
Heat the ghee in a pan to begin the butter chicken sauce.
4
Add the red onion, green chili, ginger, and garlic to the ghee and cook them together.
5
Add the tomato paste and the garam masala spices, stirring them into the aromatics so the sauce develops deeper, reinforced spice flavor.
6
Add the roasted or toasted cashews to the pan and toast them with the sauce ingredients.
7
Add the peeled plum tomatoes. Taste the sauce and adjust the spices and salt as needed.
8
Blend the tomato-cashew mixture until smooth.
9
Add all of the cooked chicken drippings to the blended sauce, then stir in the heavy cream.
10
Once the sauce begins to bubble lightly, add lots of butter as described in the source and stir until incorporated. Reserve some sauce for dipping.
11
Allow the cooked chicken to cool, then chop it into small pieces.
12
Place the chopped chicken in a bowl and add a couple of ladles of the butter chicken gravy.
13
Add the shredded cheese and softened cream cheese to the chicken mixture, then work everything together until it forms a cohesive, creamy filling.
14
Place a wonton sheet on the work surface and wet its edges. Add some of the butter chicken filling to the center.
15
Cover the filling with another wonton sheet and seal the edges completely.
16
Deep-fry the assembled rangoons in hot oil until golden brown and crisp. The source does not specify the oil temperature or frying time.
17
Serve the butter chicken rangoons with extra butter chicken sauce for dipping.

Notes

The source does not specify the chicken baking time, deep-frying temperature or frying time, or the quantity of butter used in the sauce. It also mentions adding more masala in the transcript, but no additional quantity is given.