Delicious Butter Chicken Pani Puri Recipe
A non-veg Indian recipe with chicken breasts - shredded, hung curd (greek yogurt), inch ginger - finely chopped. Ready in 50 min, serves 15.
Curated byAarav Mehta🇮🇳
Instructions
14 steps- 1
To begin making the Butter Chicken Pani Puri recipe, we start with the chicken marination
chicken breasts - shredded(1)butter(2 tablespoon)puris used for pani puri - 2
Wash the chicken thoroughly and drain out all the water
chicken breasts - shredded(1) - 3
In a big mixing bowl, add thick curd, ginger-garlic paste, turmeric powder, coriander powder, red chilli powder, raw mango powder, cumin powder, garam masala, honey, mustard oil, tomato puree, tomato ketchup, kasuri methi, Mint leaves, coriander leaves, lemon juice and salt
hung curd (greek yogurt)(1/4 cup)inch ginger - finely chopped(1)cloves garlic - finely chopped(4)turmeric powder (haldi)(1/2 teaspoon)-/2 coriander powder (dhania)(1 teaspoon)teaspoons red chilli powder(3)amchur (dry mango powder)(1 teaspoon)cumin powder (jeera)(1 teaspoon)garam masala powder(1 teaspoon)honey(1 teaspoon)mustard oil(1/2 teaspoon)homemade tomato puree(1/4 cup)tomato ketchup(0.1 cup)kasuri methi (dried fenugreek leaves)(1 teaspoon)tablespoons mint leaves (pudina)(2)tablespoons coriander (dhania) leaves(2)lemon juice(2 teaspoon)salt - to tastehung curd (greek yogurt)(1/4 cup)coriander (dhania) leaves - to garnishcoriander (dhania) leaves - to garnish - 4
Mix well
- 5
Add the shredded chicken breast to the marination masala and let it sit there for about 30 minutes In a kadai, heat butter, add all the contents of the butter chicken marination
chicken breasts - shredded(1)garam masala powder(1 teaspoon)butter(2 tablespoon) - 6
Cover and let it cook on medium flame for 20 mins or until done
- 7
Allow to cool
- 8
You need a semi-gravy butter chicken for this appetizer
chicken breasts - shredded(1)butter(2 tablespoon) - 9
Cook until the chicken is cooked and the masala has completely coated the chicken
chicken breasts - shredded(1)garam masala powder(1 teaspoon) - 10
*For the Mint Yoghurt DipTo begin the mint yoghurt dip, mix the Dhaniya Pudina Chutney in a bowl and whisk in the curd/dahi
hung curd (greek yogurt)(1/4 cup)tablespoons mint leaves (pudina)(2)hung curd (greek yogurt)(1/4 cup)green chutney (coriander & mint)(1/4 cup) - 11
*To assemble the Butter Chicken Pani Puri Place the pani puri, puris in a platter, lightly tap the top of the puri to make a half inch hole
chicken breasts - shredded(1)inch ginger - finely chopped(1)butter(2 tablespoon)puris used for pani puri - 12
Fill in about half a tablespoon of the butter chicken,serve with some pickled onions, drizzle mint yoghurt dip and garnish with coriander
chicken breasts - shredded(1)-/2 coriander powder (dhania)(1 teaspoon)tablespoons mint leaves (pudina)(2)tablespoons coriander (dhania) leaves(2)butter(2 tablespoon)pickled onionscoriander (dhania) leaves - to garnishcoriander (dhania) leaves - to garnish - 13
If you wish to use homemade puris, try this Puri for Pani Puri / Golgappa/ Puchka Recipe Serve this Butter Chicken Pani Puri Recipe as a party appetizer along with Achaari Paneer Mini Bread Bowl With Cheesy Twist Recipe and Macher Chop Recipe (Bengali Style Fish Croquettes) for you high tea party
chicken breasts - shredded(1)homemade tomato puree(1/4 cup)butter(2 tablespoon)puris used for pani puri - 14
If you make extra Butter Chicken, you can roll into a paratha and also make it into a roll for a quick dinner
chicken breasts - shredded(1)butter(2 tablespoon)
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Delicious Butter Chicken Pani Puri Recipe
A non-veg Indian recipe with chicken breasts - shredded, hung curd (greek yogurt), inch ginger - finely chopped. Ready in 50 min, serves 15.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
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Directions
14 steps- 1
To begin making the Butter Chicken Pani Puri recipe, we start with the chicken marination
chicken breasts - shredded(1)butter(2 tablespoon)puris used for pani puri - 2
Wash the chicken thoroughly and drain out all the water
chicken breasts - shredded(1) - 3
In a big mixing bowl, add thick curd, ginger-garlic paste, turmeric powder, coriander powder, red chilli powder, raw mango powder, cumin powder, garam masala, honey, mustard oil, tomato puree, tomato ketchup, kasuri methi, Mint leaves, coriander leaves, lemon juice and salt
hung curd (greek yogurt)(1/4 cup)inch ginger - finely chopped(1)cloves garlic - finely chopped(4)turmeric powder (haldi)(1/2 teaspoon)-/2 coriander powder (dhania)(1 teaspoon)teaspoons red chilli powder(3)amchur (dry mango powder)(1 teaspoon)cumin powder (jeera)(1 teaspoon)garam masala powder(1 teaspoon)honey(1 teaspoon)mustard oil(1/2 teaspoon)homemade tomato puree(1/4 cup)tomato ketchup(0.1 cup)kasuri methi (dried fenugreek leaves)(1 teaspoon)tablespoons mint leaves (pudina)(2)tablespoons coriander (dhania) leaves(2)lemon juice(2 teaspoon)salt - to tastehung curd (greek yogurt)(1/4 cup)coriander (dhania) leaves - to garnishcoriander (dhania) leaves - to garnish - 4
Mix well
- 5
Add the shredded chicken breast to the marination masala and let it sit there for about 30 minutes In a kadai, heat butter, add all the contents of the butter chicken marination
chicken breasts - shredded(1)garam masala powder(1 teaspoon)butter(2 tablespoon) - 6
Cover and let it cook on medium flame for 20 mins or until done
- 7
Allow to cool
- 8
You need a semi-gravy butter chicken for this appetizer
chicken breasts - shredded(1)butter(2 tablespoon) - 9
Cook until the chicken is cooked and the masala has completely coated the chicken
chicken breasts - shredded(1)garam masala powder(1 teaspoon) - 10
*For the Mint Yoghurt DipTo begin the mint yoghurt dip, mix the Dhaniya Pudina Chutney in a bowl and whisk in the curd/dahi
hung curd (greek yogurt)(1/4 cup)tablespoons mint leaves (pudina)(2)hung curd (greek yogurt)(1/4 cup)green chutney (coriander & mint)(1/4 cup) - 11
*To assemble the Butter Chicken Pani Puri Place the pani puri, puris in a platter, lightly tap the top of the puri to make a half inch hole
chicken breasts - shredded(1)inch ginger - finely chopped(1)butter(2 tablespoon)puris used for pani puri - 12
Fill in about half a tablespoon of the butter chicken,serve with some pickled onions, drizzle mint yoghurt dip and garnish with coriander
chicken breasts - shredded(1)-/2 coriander powder (dhania)(1 teaspoon)tablespoons mint leaves (pudina)(2)tablespoons coriander (dhania) leaves(2)butter(2 tablespoon)pickled onionscoriander (dhania) leaves - to garnishcoriander (dhania) leaves - to garnish - 13
If you wish to use homemade puris, try this Puri for Pani Puri / Golgappa/ Puchka Recipe Serve this Butter Chicken Pani Puri Recipe as a party appetizer along with Achaari Paneer Mini Bread Bowl With Cheesy Twist Recipe and Macher Chop Recipe (Bengali Style Fish Croquettes) for you high tea party
chicken breasts - shredded(1)homemade tomato puree(1/4 cup)butter(2 tablespoon)puris used for pani puri - 14
If you make extra Butter Chicken, you can roll into a paratha and also make it into a roll for a quick dinner
chicken breasts - shredded(1)butter(2 tablespoon)
Rate this recipe
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