Cheezy Butter Chicken Croquettes

Ingredients

Chicken Tikka Pieces 250 g

For Marination

Oil 2 tbsp

Ginger Garlic Paste 1 tbsp

Red Chili Paste 2 tbsp

Coriander Powder 1 tsp

Chat Masala 1 tsp

Hung Curd 2 tbsp

Kasoori Methi 1 tsp

Butter & Cheese for basting

For Makhani Gravy

Tomato 500 gm

Cashew Nut 100 gm

Red Chilli Powder 1 tbsp

Salt ½ tsp

Mawa 20 gm

Butter 20 gm

Cheese as required

Kasoori Methi 1 tsp

For Crumbing

Refined Flour 100 gm

Egg (beaten) 10 nos

Bread Crumb 500 gm

Preparation

Marinate the chicken with all ingredients. Keep in the fridge for 1 hour. Skewer the chicken pieces and cook in tandoor for 12 minutes by basting with butter on all sides. Take out the chicken tikka and roughly chop it. For preparing Makhani gravy, boil the tomatoes with cashew nut, red chili powder, salt, mawa, butter and kasoori methi for half an hour. Grind the gravy into a smooth consistency. Now, heat a pan. Add gravy and chicken tikka chopped and cook for 5 minutes. The chicken tikka makhani is ready.

Now put the chicken tikka makhani on a tray and keep in the fridge for 1 hour. After the chicken is set on the tray cut them into 2 inch pieces by running a sharp knife vertically and then diagonally. Now dust the pieces with refined flour and then drop them in beaten egg and then dust them with bread crumb and fry them in hot oil till golden. Serve with mint chutney.

(Courtesy: Nukkad On Wheels)