Butter Chicken Golgappas Recipe


I was inspired to recreate this butter chicken golgappa recipe after viewing many Instagram, Facebook and YouTube posts. Cafe named dalal street located at Delhi serves this dish as a starter for cocktails and beer. 

I have slightly changed the serving style as per my choice and served the chicken golgappas with a spicy garlic pani which enhances the flavor and taste. Also use a papdi poori which is easily available at all stores for this recipe and not the sooji poori.

Subscribe to me on Youtube English and Tamil Channels for Recipe and Review Videos 😉


Ingredients for Butter Gravy:
2 Tbsp Ghee or Butter and 1 Tbsp Oil
1/2 Tsp Cumin
1 Tbsp Chilly Powder
1/2 Tbsp Coriander Powder
1 Tbsp Kitchen King Masala
1/2 Tsp Turmeric Powder
1 Large Onion
2 Tomatoes
2 Chillies
1 Inch Ginger,
6 Pods Garlic
8 Cashews
1 Tbsp Salt
1 1/2 Cups Water
2 Tbsp Tomato Soup Powder
2 Tbsp Heavy Cream

Method:
1. Heat a wok on medium flame with ghee or butter along with 1 tbsp oil.

2. Add the spices to the hot oil cumin, chilly powder, coriander powder, kitchen king masala and turmeric powder fry for a minute.

3. Add roughly chopped onion, tomato, ginger, garlic and chillies fry for a minute.

4. Add cashews, salt as per taste and 1 1/2 cups water boil all the ingredients until onion and tomato is mushy.

5. Allow excess moisture to evaporate from the masala remove from flame allow to cool.

6. Transfer the masala paste to a mixerjar and grind to form a smooth paste.

7. Transfer the ground paste back to the wok along with 1 cup water and 2 tbsp tomato soup powder bring to a rapid boil.

8. Add cream to the gravy reduce a bit and remove from flame.
we can prepare this gravy ahead of time and store it in a air tight container refrigerated until use...stores upto a weeks time.


Ingredients for Chicken Tikka:
500 Grams Boneless Chicken
1 Tbsp Kasoori Methi,
1 Tbsp Ginger and Garlic Paste
1/4 Cup Yoghurt
1/2 Tbsp Chilly Powder
1/4 Tsp Turmeric Powder
1/2 Tbsp Coriander Powder
1/2 Tbsp Kitchen King Masala
1 Tbsp Kasoori Methi
1 Tbsp Ginger and Garlic Paste
1 Tbsp Ghee
Salt


Garnish: 1 Large Finely Chopped Onion, 1/2 Lime Juice, 3 Sprigs Coriander Finely Chopped. Sprinkle: Chaat Masala. Pepper Powder and Cumin Powder.


Method:
9. Wash the chicken pieces twice. Remove excess fat and fiber.

10. Get the boneless chicken cut into tiny pieces from the super market or pulse chicken pieces roughly using a mixer grinder.

11. Make sure excess moisture from chicken has drianed using a colander. Start to Marinate the chicken in yogurt, chilly powder,
turmeric powder, coriander powder, kitchen king masala, kasoori methi, 1 tbsp ghee, salt as per taste, ginger and garlic paste.

12. Mix all the ingredients get it well incroporated in the chicken meat allow to marinate for 30 minutes.

13. After 30 minutes, place a wok on medium flame add the chicken to the wok fry for a minute.

14. Add 1 cup water to the chicken cover and cook until the chicken is tender once the meat is tender place on high stir and fry until moisture has evaporated.

15. Remove the chicken from flame. Garnish only if your serving right away...add 1 large finely chopped onion, 1/2 lime juice, 3 sprigs coriander finely chopped. Sprinkle: chaat masala. pepper powder and cumin powder. Reserve the chicken filling in a serving bowl.

we can prepare this chicken filling ahead of time and store it in a air tight container refrigerated until use just before serving we need to reheat and garnish...stores upto a weeks time.


Ingredients for Lasooni Pani:
1 Tbsp Chilly Powder
1/4 Tsp Chaat masala,
1/2 Tbsp Cumin Powder
5 Pods Garlic
1/4 Tsp Citric Acid
1/4 tsp black salt
Salt as per taste
3 Cups Warm Water
Garnish: Boondi



Method:
16. In a mixerjar add chilly powder, chaat masala, cumin powder, garlic, citric acid, black salt and salt as per taste.

17. Add a splash of water and grind all the ingredients to form a smooth paste.

18. Dilute the masala paste in warm water and adjust the salt as per taste.

19. Serve the garlic pani in a serving glass garnish with boondi.


Serve The Butter Chicken Golgappas:
Heat the gravy and chicken before serving. Garnish the gravy with cream and chicken with onion and spices. Using papdi pooris create a cavity in the poori. Fill the poori with chicken top with gravy and serve as hot as possible.


Every bite of poori and garlic pani enhances the taste and flavor...Enjoy 😊


loading...

1 comment:

  1. This comment has been removed by a blog administrator.

    ReplyDelete

loading...

Street Food Series: Crispy Noodles Chaat Recipe

Crispy fried noodles tossed with indian spices and veggies makes a perfect starter when we are hosting lunch or dinner parties at home. ...