BUTTER CHICKEN KIEV

Embrace the warmth of autumn with this heartwarming Butter Chicken Kiev! 🍂 This dish combines the classic comfort of a traditional kiev with the rich, spiced flavors of butter chicken, creating a delicious experience that’s perfect for cozy nights in. I cooked mine in the Cuisinart Airfryer Mini Oven to make this recipe fuss free but you ofc can pan fry yours if you prefer.

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BUTTER CHICKEN KIEV

SERVES 4// MADE IN 1 HR//MEDIUM// MEATY

Ingredients:

• 100g unsalted butter, softened

• 2 tbsp tomato puree

• 2 tbsp ginger powder, divided

• 4 garlic cloves, minced

• 4 green cardamom pods, seeds only (shells removed)

• 1 tbsp garam masala

• 1 tsp ground cinnamon

• 1 tbsp ground cumin

• 1 tsp ground coriander

• 1 tsp ground turmeric

• 2 tsp cayenne pepper, divided

• 80g creamed coconut, grated

• 1 tbsp garlic powder

• 300g panko breadcrumbs

• 5 eggs, beaten

• 3 tbsp plain flour

• 4 chicken breasts (with false fillets removed)

• Cooking spray or neutral oil, for cooking

• Salt and pepper, to taste

Method:

1. In a bowl, mix together the softened butter, tomato puree, 1 tbsp ginger powder, minced garlic, cardamom seeds, garam masala, cinnamon, cumin, coriander, turmeric, 1 tsp cayenne pepper, grated creamed coconut, and a pinch of salt and pepper. Mix until well incorporated. Transfer the mixture to a piping bag (or use a zip-lock bag with a corner cut off if you don't have a piping bag).

2. Using a small sharp knife, carefully pierce the top-side part of each chicken breast to create a pocket. Gently wiggle the knife to slightly enlarge the pocket without cutting through the other side.

3. Pipe the curried butter mixture into the centre of each chicken breast. If necessary, use leftover chicken flesh (like the false fillets) to block the opening and prevent the butter from leaking out.

4. Prepare three bowls. In the first bowl, combine the flour, remaining 1 tbsp ginger powder, remaining 1 tsp cayenne pepper, garlic powder, salt, and pepper. In the second bowl, beat the eggs. In the third bowl, mix the panko breadcrumbs with a pinch of salt.

5. Coat each stuffed chicken breast in the flour mixture, shaking off any excess. Dip the chicken into the beaten eggs, then coat in the panko breadcrumbs. Repeat the egg and panko steps to double coat, ensuring a crispy finish. (Skip the flour for the second dredge.)

6. Place the coated chicken breasts into an air fryer. Spray them with cooking spray or lightly brush with neutral oil. Cook in the air fryer at 180°C for 20 minutes, or until golden brown and cooked through.

7. Serve with creamy mashed potatoes and winter greens for a heartwarming meal.