This wacky recipe came together when I couldn't decide if I should eat rice or paratha with my butter chicken! For some reason my mind wandered to the puri's that I had leftover from Ramadan and thought this could weirdly work and it did! This is another creative Indian entree that you could enjoy as part of a meal or on its own like I did.
Serves: 2
Ready in: 35 minutes
Difficulty: ★☆☆
For curry:
1 boneless chicken breast, diced
Ready-made butter chicken paste, 210g
Thickened cream 150ml
1/2 large onion, sliced
1/2 bunch fresh coriander
3-4 tbsp. oil
1/2 tbsp. crushed garlic
1/2 tbsp. crushed ginger
1/2 tbsp. cumin powder
1 tsp. chilli flakes
1 tsp. cumin seeds
Salt to taste
Garnish
Readymade puri's
Chopped coriander
Method:
Heat oil in a pan on medium heat and add onions and cumin seeds. Sauté until onions are slightly translucent and add garlic, ginger and chilli flakes. Fry for a further 2 minutes.
Add chicken to the pan followed by salt, cumin powder and add 2 tbsp. of butter chicken paste. Mix well and cover pan. Let chicken sweat until all liquid has evaporated.
Add 1 cup of boiling water to the pan and chicken should be cooked at this stage. Add the remaining butter chicken paste followed by thickened cream. Turn heat to low and let simmer for a further 15 minutes.
Once the chicken has simmered for 15 minutes, the gravy will thicken slightly. Taste for salt and add coriander. Set aside to cool slightly.
To arrange pani puri bites, make holes in puri's and fill with butter chicken mixture. Top with coriander and inhale in one bite. Enjoy!
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