Butter Chicken Wontons

Ingredients

• 6 boneless, skinless chicken thighs
• 1 cup Greek yogurt
• 1 tsp red food colouring
• 1 tbsp tandoori masala
• 2 tbsp Kashmiri chilli powder
• 1 tbsp paprika (For the chicken marinade.)
• 1 tbsp turmeric (For the chicken marinade.)
• 1 tbsp garlic paste (For the chicken marinade.)
• 1 tbsp ginger paste (For the chicken marinade.)
• 6 small green chillies (Finely chopped.)
• 1 lime juice (Juice of 1 lime.)
• 1 tbsp salt (For the chicken marinade.)
• 3 tbsp neutral oil (For the butter chicken sauce.)
• 2 tbsp butter (For the butter chicken sauce.)
• 1 large onion (Finely diced.)
• 4 garlic cloves (Minced.)
• 1 tbsp ginger paste (For the sauce.)
• 3 tbsp tomato paste
• 1 tsp garam masala
• 1 tsp cumin
• 1 tsp paprika (For the sauce.)
• 0.5 tsp turmeric (For the sauce.)
• 1 tsp chilli powder (Optional.)
• 1 tbsp honey
• 0.5 jar passata (Jar size not specified.)
• 200 ml double cream
• 1 tsp salt (For the sauce.)
• water (A splash, if needed to loosen the sauce.)
• cooked tandoori chicken (Cooled and shredded; made from the marinated chicken thighs listed above.)
• 0.5 cup cream cheese
• mozzarella cheese (Shredded; quantity and variety not specified.)
• 3 spring onions (Green parts finely sliced for the filling.)
• fresh coriander (A big handful, finely chopped, for the filling.)
• 4.5 tbsp butter chicken sauce (Use 4–5 tbsp; make sure it is cooled. Added quantity represents the midpoint of the stated range.)
• 50 wonton wrappers
• 3 red chillies (Diced, for garnish.)
• spring onion greens (For garnish; amount not specified.)
• fresh coriander (Diced, for garnish; amount not specified.)
• red onion (Diced, for garnish; amount not specified.)

Steps

1. 1

   Marinate the chicken thighs with the Greek yogurt, red food colouring, tandoori masala, Kashmiri chilli powder, paprika, turmeric, garlic paste, ginger paste, chopped green chillies, lime juice, and salt. The source does not specify a marinating duration.

2. 2

   Air-fry the marinated chicken until cooked through. The source gives no temperature or cooking time.

3. 3

   Make the butter chicken sauce: heat the neutral oil and butter in a pan, then cook the diced onion and minced garlic with the ginger paste. Add the tomato paste, garam masala, cumin, paprika, turmeric, optional chilli powder, honey, passata, double cream, and salt. Add a splash of water if needed to loosen the sauce. The source does not specify cooking times or temperatures.

4. 4

   Let the cooked chicken and butter chicken sauce cool. Shred the chicken.

5. 5

   Put the shredded chicken in a bowl. Add the cream cheese, shredded mozzarella, sliced spring onion greens, chopped coriander, and 4–5 tablespoons of cooled butter chicken sauce; mix to combine.

6. 6

   Assemble the filling in the 50 wonton wrappers. The source does not describe how to fold or seal the wontons.

7. 7

   Garnish with diced red chilli, spring onion greens, chopped coriander, and diced red onion. The source does not state how the assembled wontons are cooked or served.

Notes

The source gives an ingredient list and says to air-fry the marinated chicken, cool and shred it, and mix it into the filling. It does not provide marinade duration, cooking temperatures or times, wonton folding/sealing instructions, or a method for cooking the assembled wontons. Passata jar size, mozzarella quantity, and garnish quantities are unspecified.

Nutrition per serving

• main
• fusion
• Indian-inspired
• Chinese-inspired
• chicken
• wontons
• air-fried
• party food