1

To begin making the Butter Chicken Pani Puri recipe, we start with the chicken marination.

2

Wash the chicken thoroughly and drain out all the water.

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. Mix well.

4

Add the shredded chicken breast to the marination masala and let it sit there for about 30 minutes 

5

In a kadai, heat butter, add all the contents of the butter chicken marination. Cover and let it cook on medium flame for 20 mins or until done. Allow to cool.

6

You need a semi-gravy butter chicken for this appetizer. Cook until the chicken is cooked and the masala has completely coated the chicken.

*For the Mint Yoghurt Dip

1

To begin the mint yoghurt dip, mix the Dhaniya Pudina Chutney  in a bowl and whisk in the curd/dahi.  

*To assemble the Butter Chicken Pani Puri  

1

Place the pani puri, puris in a platter, lightly tap the top of the puri to make a half inch hole.

2

Fill in about half a tablespoon of the butter chicken,serve with some pickled onions, drizzle mint yoghurt dip and garnish with coriander.

3

If you wish to use homemade puris, try this Puri for Pani Puri / Golgappa/ Puchka Recipe 

4

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. 

5

If you make extra Butter Chicken, you can roll into a paratha and also make it into a roll for a quick dinner.