Butter chicken is one of the most loved Punjabi dishes and this recipe brings a fun upgrade by stuffing those creamy chicken pieces inside soft kulchas. This fusion snack gives you all the rich flavours of butter chicken in a handheld meal that is perfect for lunch, dinner or evening cravings. It is easy to prepare and comes together quickly, making it an ideal option when you want something tasty without spending too much time in the kitchen.
Ingredients:
2 kulchas
5 to 6 cooked chicken pieces
1 tsp red chilli powder
1 tsp black pepper powder
1 tsp coriander powder
Salt to taste
1 tomato
1 onion
5 to 6 garlic cloves
1 tsp grated ginger
Handful of cashews
Oil or butter as needed
How to Make Butter Chicken Kulcha:
- Heat a pan and lightly roast onion tomatoes ginger garlic and cashews until soft.
- Blend everything into a smooth sauce and keep aside.
- Warm some oil in a pan and pour in the prepared sauce. Let it cook until it starts to bubble.
- Add the chicken pieces along with salt red chilli powder black pepper and coriander powder. Cook until the flavours combine well then remove from heat.
- Heat a tawa with butter and place one kulcha on it. Spread the cooked butter chicken mixture over the kulcha.
- Cover with the second kulcha and press gently. Flip and cook both sides until golden and crisp.
- Slice in half and serve hot with mint chutney or onion salad.
