If you're a fan of both butter chicken and dumplings, this recipe is for you. Combining the rich, creamy flavors of butter chicken with the delicate texture of dumplings, this dish is a match made in foodie heaven. Perfect for a cozy night in or an impressive dinner party dish, these butter chicken dumplings are sure to become a favorite.
Butter chicken dumplings are a delightful fusion of Indian and East Asian cuisines, blending the rich, creamy flavors of traditional butter chicken with the delicate texture of dumplings. While not a traditional dish, these dumplings have gained popularity as a modern, creative twist on two beloved classics.
These butter chicken dumplings will br particularly popular during festive occasions and holiday gatherings, where fusion foods often take center stage. The comforting, warm flavors make them an ideal dish for colder months, especially during Diwali celebrations, where butter chicken itself is a star of the table. These dumplings are also a hit at parties and potlucks, offering a unique, crowd-pleasing appetizer that's both familiar and exciting.
To make this recipe extra fresh and delicious, use my Easy Homemade Dumpling Wrappers recipe. If you love dumplings then also check out my Homemade Soup Dumplings for a juicier warming dumpling.
Jump to:
Ingredients for Butter Chicken Dumplings
Dumpling wrappers: The key to delicious butter chicken dumplings. These form the soft, chewy exterior that crisps up beautifully when cooked. Use either store bought or my homemade wrappers .
Turmeric: Adds a warm, earthy flavor and vibrant yellow color, while also offering anti-inflammatory properties.
Curry powder: A blend of spices that adds depth and a hint of heat, making the dumplings irresistibly aromatic.
Garam masala: This traditional Indian spice mix infuses the dumplings with a complex, warm flavor, enhancing the butter chicken essence.
Chili powder: Adds a smoky, spicy kick to the mix.
Egg: Helps to bind the chicken mince and spices together, ensuring a cohesive filling.
Chicken mince: The main protein, providing a tender, juicy filling that absorbs the spices beautifully.
Chopped coriander: Adds freshness and a burst of herbal notes, balancing the richness of the chicken and spices.
Onion: Forms the base of the sauce, offering a sweet, savory flavor once sautéed.
Butter: Adds richness and a creamy texture, essential for authentic butter chicken.
Garlic: Provides a pungent, aromatic depth that enhances all the other flavors.
Chopped tomatoes: The main component of the creamy butter chicken sauce, bringing acidity and body to balance the creaminess.
Heavy cream: Heavy cream (double cream in the UK) adds luxurious creaminess, rounding out the sauce's flavors.
See recipe card for quantities.
Instructions
- Step 1: In a bowl, mix the chicken mince with turmeric, curry powder, garam masala, chili powder, chopped coriander, and egg.
- Step 2: Lay a dumpling wrapper flat on your work surface. Scoop a small spoonful of the chicken filling (about 1 heaped teaspoon) into the center of the wrapper. Be careful not to overfill, as this can make sealing difficult and cause the dumpling to burst during cooking.
- Step 3: Dip your finger in the bowl of water and lightly moisten the edge of the wrapper all the way around. Gently cup the dumpling in your hands and nudge it into a round shape. The pleated edge should form a circular, slightly ruffled top, twist round to seal.
- Step 4: The dumpling should look similar to this. Don’t worry if your first few dumplings aren’t perfect. The more you practice, the more comfortable you’ll become with the process. Try to keep the filling centered and evenly distribute it to avoid any lopsidedness. Set the dumplings aside on a floured surface to prevent sticking and get started on the sauce.
Cooking the sauce and Butter Chicken Dumplings
5. Step 5: In a pan, sauté the onion in butter for a few minutes until soft and translucent. Add garlic and continue to fry for another minute, then stir in turmeric, curry powder, garam masala, and chili powder.
6. Step 6: Pour in the chopped tomatoes and increase the heat, stirring for a couple of minutes. Add the heavy cream, reduce the heat to a simmer and simmer for 5 minutes.
7. Step 7: Blend the sauce in a blender or with a stick blender. This is optional but will make a smooth sauce. Adjust seasoning with salt.
8. Step 8: Heat oil in a pan and add the dumplings in batches. Fry for a couple of minutes until the bottoms are golden and crispy.
9. Step 9: Add a small amount of water to the pan (around ½ cup), cover, and steam cook on high heat for a few more minutes until the water has nearly evaporated. Remove the lid and fry for an additional couple of minutes to re-crisp the bottoms.
10. Step 10: Plate the butter chicken dumplings and generously spoon over the butter chicken sauce. Garnish with extra chopped coriander for a fresh touch.
Hint: Ensure all edges are firmly sealed to prevent the dumplings from bursting during cooking and avoid overcrowding the pan when frying the dumplings. This ensures even cooking and crisp bottoms.
Substitutions for Butter Chicken Dumplings
Dumpling wrappers - You can substitute with wonton wrappers for a slightly different texture, or make your own dough using flour and water for a more traditional approach.
Turmeric - Ground cumin can be used in place of turmeric for a different earthy flavor, though it will alter the color slightly.
Curry powder - If you don't have curry powder, try using a blend of cumin, coriander, and chili powder for a similar depth of flavor.
Garam masala - Swap with allspice or a mix of ground cinnamon, cloves, and nutmeg to replicate the warm, complex notes.
Chili powder - Smoked paprika can be used as a substitute, adding a smoky kick.
Egg - Use a flaxseed or chia seed slurry as a vegan alternative to bind the mixture.
Chicken mince - Ground turkey or pork are great substitutes, offering a similar texture and flavor absorption.
Chopped coriander - Fresh parsley or mint can replace coriander, providing a different herbal note.
Onion - Shallots or leeks can be used in place of onions, offering a milder or sweeter flavor.
Butter - Substitute with ghee for a richer taste, or use coconut oil for a dairy-free option.
Garlic - Garlic powder can be used if fresh garlic is unavailable, though it will have a slightly different intensity.
Chopped tomatoes - Tomato paste or passata can replace chopped tomatoes, adjusting for thickness and flavor concentration.
Heavy cream - Use coconut cream for a dairy-free option that still adds richness to the sauce.
Variations
Spicy Butter Chicken Dumplings: Add finely chopped green chilies or a pinch of red pepper flakes to the filling for extra heat. Add some traditional momo spices to make butter chicken momos.
Vegetarian Version: Substitute the chicken mince with finely chopped mushrooms or tofu for a tasty meat-free alternative.
Herb Swap: Use fresh mint or parsley instead of coriander for a different herbal twist
Equipment
Storage
Store leftover butter chicken dumplings in an airtight container in the refrigerator for up to 3 days. To reheat, steam the dumplings for 5 minutes to retain moisture or pan-fry them again for 2-3 minutes to revive their crispiness. For freezing, place uncooked dumplings on a tray lined with parchment paper, freeze until solid, then transfer to a freezer bag. Cook from frozen by adding a few extra minutes to the steaming or frying time.
Top Tip
Keep the filling portions small to avoid tearing the wrappers and ensure the dumplings seal properly while ensuring all edges are firmly sealed to prevent the dumplings from bursting during cooking.
FAQ
Chicken dumplings should not sit out at room temperature for more than 2 hours to avoid the risk of bacterial growth. After this period, refrigerate or freeze them to ensure they remain safe to eat.
A dumpling is cooked when it’s firm, slightly translucent, and the filling reaches an internal temperature of 165°F (74°C). Additionally, the dumpling should feel springy to the touch.
Dumplings can fall apart if they’re overfilled, making it difficult to seal them properly. Insufficient cooking time, excessive water in the filling, or improperly sealed edges can cause the wrapper to tear or the filling to leak out.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Recipe
Butter Chicken Dumplings
Equipment
- Blender or Stick Blender
- Mixing bowl
- Large skillet
Ingredients
- 20-25 Dumpling wrappers
- 1 teaspoon Turmeric
- 1 teaspoon Curry powder
- 1 teaspoon Garam masala
- 1 teaspoon Chili powder
- 1 Egg
- 500 g Chicken mince
- ¼ cup Chopped coriander
- 1 tablespoon Cooking oil for pan frying
Sauce
- 1 teaspoon Turmeric
- 1 teaspoon Curry powder
- 1 teaspoon Garam masala
- 1 teaspoon Chili powder
- 1 Onion diced
- 1 tablespoon Butter
- 2 cloves Garlic minced
- 1.75 to 2 cups Chopped tomatoes 400g
- ¼ cup Heavy cream 50ml
- pinch Salt
Instructions
- In a bowl, mix the chicken mince with turmeric, curry powder, garam masala, chili powder, chopped coriander, and egg.1 teaspoon Turmeric, 1 teaspoon Curry powder, 1 teaspoon Garam masala, 1 teaspoon Chili powder, 1 Egg, 500 g Chicken mince, ¼ cup Chopped coriander
- Lay a dumpling wrapper flat on your work surface. Scoop a small spoonful of the chicken filling (about 1 heaped teaspoon) into the center of the wrapper. Be careful not to overfill, as this can make sealing difficult and cause the dumpling to burst during cooking.20-25 Dumpling wrappers
- Dip your finger in the bowl of water and lightly moisten the edge of the wrapper all the way around. Gently cup the dumpling in your hands and nudge it into a round shape. The pleated edge should form a circular, slightly ruffled top, twist round to seal.
- In a pan, sauté the onion in butter for a few minutes until soft and translucent. Add garlic and continue to fry for another minute, then stir in turmeric, curry powder, garam masala, and chili powder.1 teaspoon Turmeric, 1 teaspoon Curry powder, 1 teaspoon Garam masala, 1 Onion, 1 tablespoon Butter, 2 cloves Garlic, 1 teaspoon Chili powder
- Pour in the chopped tomatoes and increase the heat, stirring for a couple of minutes. Add the heavy cream, reduce the heat to a simmer and simmer for 5 minutes.1.75 to 2 cups Chopped tomatoes, ¼ cup Heavy cream
- Blend the sauce in a blender or with a stick blender. This is optional but will make a smooth sauce. Adjust seasoning with salt.pinch Salt
- Heat oil in a pan and add the dumplings in batches. Fry for a couple of minutes until the bottoms are golden and crispy.1 tablespoon Cooking oil
- Add a small amount of water to the pan (around ½ cup), cover, and cook on high heat for a few more minutes until the water has nearly evaporated. Remove the lid and fry for an additional couple of minutes to re-crisp the bottoms.
- Plate the dumplings and generously spoon over the butter chicken sauce. Garnish with extra chopped coriander for a fresh touch.
