How to make Butter Chicken Dumplings - A delicious fusion of Indian and Chinese cuisines – you will not stop at one.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken Tikka (चिकन टिक्का), Butter (मक्खन )

Cuisine : Indo-Chinese

Course : Main Course Chicken

Butter Chicken Dumplings Recipe Card

Butter Chicken Dumplings

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Butter Chicken Dumplings checkout Kadai Murgh Palak Methi, Butter Chicken Poutine. You can also find more Main Course Chicken recipes like Chicken Stuffed Tomatoes, Chengfu Chicken, Hasselback Chicken, Yakhni Style Chicken.

Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Butter Chicken Dumplings Recipe

  • Chicken Tikka cooked and chopped 200 grams

  • Butter 4 tablespoons

  • Wonton sheets 8-12

  • Fresh cream 2 tablespoons

  • Iceberg lettuce leaves as required

  • Tomatoes chopped 4-5 medium

  • Mace ½

  • Green cardamoms 2-3 tablespoons

  • Garlic cloves 3-4

  • Ginger chopped 1 inch

  • Red chilli powder 1 teaspoon

  • Salt to taste

  • Chaat masala ½ teaspoon

  • Fresh coriander leaves chopped 1 tablespoon

  • Chives blanched as required

  • Garam masala powder 1 teaspoon

  • Dried fenugreek leaves (kasoori methi) ½ teaspoon

  • Honey 1 tablespoon


Step 1

Line a steamer with iceberg lettuce leaves.

Step 2

Put tomatoes in a pressure cooker, add ½ cup water, mace, cardamoms, garlic, ginger, chilli powder, salt and 2 tablespoons butter, mix, cover and cook under pressure till 3-4 whistles are given out.

Step 3

Put chicken tikka, remaining butter, 1 tablespoon cream, chaat masala and coriander leaves in a bowl and mix well.

Step 4

Put some chicken tikka mixture in the center of each wonton sheet, get the ends together, press the center lightly and tie with a chive strip to seal.

Step 5

Heat some water in a small deep non-stick pan. Place the lined steamer on top and bring water to boil.

Step 6

Place the chicken wontons in the lined steamer, cover and steam for 4-5 minutes.

Step 7

Blend the pressure cooked tomatoes with a hand blender to a smooth mixture.

Step 8

Heat another deep non-stick pan and strain the tomato mixture into it. Add garam masala powder, dried fenugreek powder and honey and mix. Add remaining cream, mix and cook for 2-3 minutes.

Step 9

Put tomato gravy in a serving plate, place the steamed wontons over it and serve immediately.