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–+ servings

Butter Chicken Dumplings

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.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 25 minutes
Course Appetizer, Main Course
Cuisine Chinese, Indian
Servings 4
Calories 606 kcal

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.

Notes

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.

Nutrition

Calories: 606kcalCarbohydrates: 56.4gProtein: 45gFat: 22.4g
Keyword butter chicken, crazy dumplings, curry, curry dumplings, dumpling wrapping, dumplings, easy dumplings, fusion dumplings, fusion food, unique
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