Butter Chicken Parcels

Like who doesn't love Butter chicken? My love for Butter Chicken made me make this filling and it is truly scrumptious! Butter Chicken is one among the most popular dishes or gravy of Indian Cuisine. The first thing that I order, be it any restaurant, is this utterly butterfly delicious butter chicken. If the butter chicken tastes great then I bet the restaurant/Eatery is top notch when it comes to cooking with flavors.

When Ramadan is here we stock up on our basic necessities and ingredients so that we can have more time to do Ibadah. Well, one such major item that every household buys and stocks up is the samosa sheets. We all stock up on samosa sheets! Don't we? And they are definitely a big savior when it comes to preparing something quick for iftar without the hassle of preparing dough and making sheets. 

I try and avoid preparing fried snacks during iftar as it definitely isn't good for the tummy. But a fried item once in a while won't hurt too!😁

Well, I am introducing you to my Creamy saucy butter chicken parcels on the occasion of reaching 3K+ followers, which is a huge deal to me! 😍 I had to share a recipe of fried snack during this Ramadan for my dear followers who are my constant supporters and motivation. ❤️

Coming back to the recipe, boneless chicken are cut into 1 - 2 cm strips and marinated in ginger garlic paste, chilli powder and salt. It is fried and set aside. The masala consists of butter, finely chopped onions, green chili, red chilli powder, ginger garlic paste, tomato paste, dried Fenugreek leaves (kasuri methi), a tablespoon of flour and milk. And garnished with chopped Coriander leaves! It's that easy.

Now if you ask me how is it creamy like I mentioned before. I wanted the ingredients to be easily accessible, hence you may use heavy cream instead of flour and milk for that creamy touch and when filling the samosa leaves into parcels I also like to add a dollop of cream for that extra creamy effect! (Cause I like anything and everything creamy) haha

Enough of the drooling session, let's get started!

Ingredients:

• 20 Samosa leaves
• 150 gms Boneless Chicken, cut into 1-2 cm strips
• 3 tsp Kashmiri Red chilli powder
• 1 tsp ginger garlic paste
• 2 tbsp butter
• 1 onion medium - small onion chopped finely
• 1 green chilli, slit
• 2 tbsp Tomato paste
• 1 tsp dried Fenugreek leaves (kasuri methi)
• 1 tbsp flour
• 1/4 cup milk /heavy cream *
• Chopped Coriander leaves
• 4-5 tbsp of thick cream/Nestle cream
• Salt as required

Instructions :

1. Marinate the chicken pieces with 1/2 tsp ginger garlic paste, 2 tsp Red Chilli powder, salt.
2. In a pan, pour some oil and fry the marinated chicken pieces for 5-6 minutes.
3. 
4. Transfer to a bowl and shred using hands or fork.
5. Next in the same pan add butter and add 1 tsp Chilli Powder and saute for about 30 seconds, add the finely chopped onions, and the green chilli, 1/2 tsp ginger garlic paste, and the tomato paste. Mix well.
6. Add your shredded chicken.
7. Next add the dried Fenugreek leaves and 1 tbsp flour and mix well.
8. Finally pour the milk and mix consistently to form a thick creamy filling, check for salt.
9. Finish off with a Sprinkle of chopped Coriander leaves.
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14. Position the leaves horizontaly and vertically on one another and place the cooled filling in the middle. Now add a dollop of cream.
15. Fold the leaves from right to left and from bottom to upwards. (Check video on YouTube to see how it's done)
16. Spread flour paste on the remaining unfolded leaves and fold to form a box shape and trim off any excess leaves residual popping out.
17. 
18. In a kadai, pour oil and fry and until golden and serve hot! 

Notes*:

• You may use heavy cream instead of milk and flour for a creamier consistency.
• Increase quantity of green chillies if you like it hot.
• Remove the green chilli when filling the parcels. 

• Serve immediately! 
• Don't roll the pastry sheet too thick. 
• I used green gram for weight for blind baking. You may use chick Peas etc. 
• Use maggi chicken cubes for added flavor. 
• For a healthier version you may use arrow root powder instead of flour for the roux. 
• You can also make them in individual ramekins, for a perfect portion size or to serve guests individually. 

• For 2 ripe Platains
• 4 Eggs
• 10 leveled tsp Sugar/according to taste
• Pinch of Salt
• 1/4 Cardamom powder
• 8-10 Cashews and Raisins
• Ghee 3 tbsp

1. Chop the ripe plantains into cubes and fry them in the ghee until dark brown.
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4. In the same ghee brown the cashews and Raisins, be careful not to burn
5. 
6. In a bowl Crack 4 eggs and add the sugar, cardamom and pinch of salt to balance the sweetness. And mix using a fork until incorporated.
7. Next in a non stick small pan/vessel pour the ghee used and smear on all sides and pour in the egg mixture and sprinkle the fried plantains and finally garnish with cashew cut into halves. Now keep the pan on med low flame for 5 minutes while heating a flat pan. 
8. After 5 minutes place the vessel with kayi pola on the flat pan and let it get done for another 20-25 minutes on low heat.
9. 
10. Insert a toothpick in the middle and check if it's done.

• 10-12 prawns cleaned and deveined
• 1/4 tsp turmeric powder
• 1 tsp chilli powder
• 1/2 tsp ginger garlic paste
• Salt, as required 
• Curry leaves
• Coconut oil 

• 1 1/4 Cup of Vermicelli
• 1 1/2 cup water
• 1 medium-sized onion, chopped
• Curry leaves
• 1/2 tbsp ginger garlic paste
• 2 green chilies, slit
• 1/2 tomato, chopped
• 1/4 tsp turmeric powder
• 1 tsp chilli powder
• 1/2 tsp garam masala powder
• 1 Maggi chicken cube/ 1/2 glass chicken stock
• 1/2 tsp lemon juice

1. Fry or cook the prawns that have been marinated in the spices under for the prawns in the ingredients list.
2. Dry roast the vermicelli
3. In a deep medium-sized pan, sautee chopped onions, curry leaves, slit green chillies, ginger-garlic paste and allow the raw smell to disappear.
4. Next, add the chopped tomatoes and give a mix and close the lid and allow to cook for a minute.
5. Next add the spices -  turmeric, chilli powder, garam masala powder, and saute for 30 seconds on the lowest flame.
6. Add fresh chicken stock water and/ prawns stock water and add the pre-roasted vermicelli and add water which includes the stock water that has been added already.
7. Now add the cooked/ fried prawns and give it a mix and allow to cook on sim for 15-20 minutes.
8. Finally, add the lemon juice and you are done!

• If you like the vermicelli texture to be soggy kind add more water while cooking the vermicelli.
• Fry or cook the prawns for no more than 5- 6 minutes.
• You may try the same with chicken too.

• 6 bread slices
• 100 gms boiled in salt pepper and shredded chicken
• Olive oil, as required
• 2 tbsp Mayonaise
• 2 - 3 tbsp thick cream (any cream)
• 1 tbsp sliced black olives
• 1 tbsp finely chopped capsicum
• 1 tbsp finely chopped cucumber
• 1-2 tbsp grated carrot
• 1 small garlic clove, minced
• 1/4 tsp paprika
• Salt, as required
• 1/4 tp black pepper powder
• 2 tbsp yogurt (optional)
• 1/4 tsp oregano
• 1 tsp butter
• Mozzarella, as required
• 1/4 tsp red chilli flakes

1. Preheat oven to 180 deg C.
2. Cut the bread with the largest cookie cutter and roll the bread disks using a rolling pin.
3. Brush olive oil into the cupcake molds and place the bread disks to form cup shapes.
4. 
5. Next make the filling by combing the shredded chicken with veggies like carrot, capsicum, cucumber, and black olives.
6. 
7. Add one smal clove of garlic minced and add paprika, salt, and black pepper powder and combine well.
8. 
9. Finally, add yogurt mix and fill the bread cups with the filling.
10. Sprinkle the oregano and place mal slices of butter.
11. Finally, top off with Mozzarella cheese and red chili flakes. 
12. 
13. Bake for 10 - 15 minutes or until the edges of the bread have browned slightly.
14. Enjoy warm with a cup of tea or coffee!
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• 800 gms Chicken, preferably skin on
• 1 cup milk, or buttermilk/laban 
• 1 tbsp vinegar  
• 1 tbsp ginger garlic paste
• Salt, as required
• 2 tsp Chilli Powder
• 1/2 tsp pepper powder
• 1 tsp paprika 

• 1 Bowl water with ice cubes
• 1 1/2 cup All-Purpose Flour 
• 1/2 cup Cornflour
• 1 tsp mixed herbs or Cajun
• 1/2 tsp black pepper, Garlic powder
• 1/2 tsp White pepper
• 1/4 tsp onion powder (optional)
• 1 tsp paprika
• Salt, as required

1. Marinate the chicken with buttermilk, ginger garlic paste, chilli powder, paprika, pepper powder, and salt for at least 4 hours or overnight.
2. In a separate bowl prepare the coating mix - All-purpose flour, cornflour, cajun/mixed herbs, black pepper, garlic powder, white pepper, onion powder (optional), paprika and salt, using a whisk mix well.
3. Once the chicken is marinated, coat the chicken in the above-prepared mixture. 
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7. Next, drop the chicken in the ice-cold water and while the chicken piece stays in the water for a minute, coat another piece of chicken in the flour mixture.
8. Now tap off the excess water and dip and coat the chicken in the flour mixture, tap off excess flour and set aside or fry immediately and fry in medium-low flame without flipping for at least 5 minutes.
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12. Fry for 8 minutes each side, and drain onto a wire rack.
13. Serve hot with french fries, coleslaw, buns, etc

• You may always marinate for 1/2 an hour, but the more time kept for marinating, the better.
• If you do not have buttermilk, you may make by mixing 1 cup milk to 1 tbsp vinegar.
• Do not drain the fried chicken onto a kitchen towel if you want a crusty chicken, instead use a wire rack.
• Do not flip the chicken for at least 5 minutes
• Do not fry on high flame, us medium-low heat once the oil is hot as you need to cook the chicken completely while frying.
• If you do not have garlic powder, onion powder, cajun etc. You may use the maggi noodles taste maker/ seasoning as a substitute. 

• 3 Tbsp All-purpose Flour
• 3 Tbsp Sugar
• 1 1/2 tbsp Cocoa Powder
• 1/2  tsp baking powder
• Salt, a pinch
• 3 tbsp milk
• 2 1/2 tbsp oil / melted butter
• 1 tsp vanilla essence

• 1 1/2 tbsp brown sugar
• 1 tsp cocoa powder
• 3 tbsp hot water
• 1 tbsp semi sweet chocolate chips (optional)

1. In a bowl mix all the dry ingredents under mug cake.
2. Next add the liquid ingredients and mix well until combined.
3. Pour into a microwavable mug/ ceramic mug.
4. Sprinkle the brown sugar, and add the cocoa powder, and carefully pour the hot water and finally add the semi sweet chocolate chips (optional).
5. Microwave for 1 and 1/2 minutes and serve, ideally with vanilla ice cream.

• Depending on the quality of cocoa powder use more if required.
• If you do not have brown sugar alternatively you may use 2-3 tbsp warm milk (instead of hot water) , white sugar and cocoa powder for the sauce/topping. 
• The batter is going to be thick-crumb like, the hot water/hot milk does the trick of moistening the thick cake. 
• Microwave ovens have different heat, microwave for 1 minute and check if not cooked well microwave for 30 seconds more, no more. 

• 800 gms Chicken (bone in)
• 1 tsp lemon juice 
• 1 tsp ginger garlic paste 
• 1/2 Turmeric Powder 
• 2 tsp Chilli Powder 
• 1 tsp Coriander Powder 
• 1/2 tsp Red Chilli Flakes
• 1/4 tsp dried Fenugreek /methi leaves
• 1 tbsp Soy Sauce 
• 1 tbsp Tomato Ketchup 
• 2 tbsp All Purpose flour 
• 1 tbsp Corn Flour 
• 1 tbsp Rice Flour (Optional) 
• Salt as required 

1. Marinate the chicken with lemon juice, ginger garlic paste, Turmeric powder, chilli powder, Coriander powder, red chilli flakes, dry methi leaves, soy sauce, ketchup, all purpose flour and corn flour. 
2. Add water if required and coat well. 
3. Allow to marinate at least for 1/2 an hour. 
4. In a kadai, pour vegetable oil and allow to heat. 
5. Add the rice flour just before frying the chicken. And fry the chicken in medium low heat for 6-7 minutes and flip the chicken and fry until done. 
6. Serve hot! 

• Rice Flour is totally optional, it helps to make it crisper. You can skip if you don't have.
• Be careful to fry on medium low flame as you want the chicken to cook well and since the marinade consists of soy sauce and ketchup, the chicken tends to brown easily if fried on high or medium high.
• Do not flip  the chicken until 6-7 minutes so that the coating does not budge.