Butter Chicken Rangoons
Translated from Spanish, the language of the reel.
Ahmad Alzahabi cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Nazareth Simons on SeeMeCook
Crispy rangoons filled with butter chicken, creamy tomato and cashew sauce, Pepper Jack cheese with jalapeño, and cream cheese. They are baked, mixed with the sauce, and finally fried until golden.
- Time
- 80 minutes
- Equipment
- Stovetop, oven, and blender
- Good for
- Lunch or dinner
- Cuisine
- South Asian
- Contains
- Gluten, tree nuts, and dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Marinada
- 120 g
- 18 g
- 15 g
- 25 g
- 14 g
- 14 g
Salsa de butter chicken
- 30 g
- 14 g
- 55 g
- 15 g
- 16 g
- 15 g
- 15 g
- 150 g
- 30 g
Relleno y rangoons
- 400 g
- 60 g
Weights are estimates. Together, the ingredients weigh about 2.78 kg before cooking, which is about 280 g per serving.
Steps
Combine the chicken thighs with the yogurt, crushed garlic, grated ginger, lemon juice, mustard oil, butter chicken masala, and salt to taste. Massage the marinade thoroughly over all the chicken; the video recommends wearing gloves.
Arrange the marinated chicken on a baking sheet and bake it at 425 °F (220 °C) (220 °C (425 °F)) until fully cooked. The source does not specify the exact baking time or internal temperature.
To prepare the sauce, heat the ghee in a skillet and add the red onion and green chili.
Add the ginger and garlic, and cook until fragrant.
Stir in the tomato paste and garam masala to deepen the flavor of the sauce.
Add the toasted cashews and briefly toast them in the mixture.
Add the peeled plum tomatoes. Taste the sauce and adjust the spices and salt as needed.
Blend the mixture until smooth.
Add the juices and fat left in the chicken's baking tray to the sauce, then add the heavy cream and butter. Heat until the sauce begins to bubble gently.
Let the cooked chicken cool, then chop it. Place it in a bowl and mix it with a couple of ladlefuls of the butter chicken sauce.
Add the shredded cheese and softened cream cheese to the chicken, and mix until fully combined to form the filling.
Place a wonton wrapper on the work surface and moisten its edges with water.
Place a portion of the filling in the center, cover it with another wonton wrapper, and firmly seal all the edges.
Fry the rangoons in hot oil until golden and crisp. The source does not specify the oil temperature or exact frying time.
Serve the rangoons with additional butter chicken sauce for dipping.
Notes
The source does not indicate the exact baking time, the frying temperature or duration, or the amount of butter added to the sauce. Reserve some of the sauce for serving as a dip.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 597
- Protein
- 33 g
- Carbs
- 36 g
- Fat
- 36 g
- Fiber
- 3 g
Where the calories come from
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