Butter Chicken Cheese Balls
Butter Chicken Cheese Balls
Ingredients
For the Butter Chicken Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup tomato puree, or crushed tomatoes
- 1 packet Shan Butter Chicken Recipe & Seasoning Mix, 50g / 1.76oz
- 1/2 cup heavy cream
For the Chicken Mixture
- 2 cups cooked shredded chicken
- 1/2 cup mozzarella cheese, grated
For Breading
- 1 cup all-purpose flour
- 1 teaspoon seasoning mix, from a small packet, or your preferred seasoning
- 2 large eggs, whisked
- 2 cups Panko breadcrumbs
For Stuffing and Frying
- 1/2 cup mozzarella cheese, grated, for stuffing
- 4 cups vegetable oil, for deep frying, or as needed
Instructions
- 1
To prepare the butter chicken sauce, melt the butter in a medium pan over medium heat. Add the all-purpose flour and stir continuously for 1-2 minutes to form a roux.
⏱️ 3 min
- 2
Pour in the tomato puree and mix thoroughly with the roux until well combined and smooth. Add the entire packet of Shan Butter Chicken Recipe & Seasoning Mix and stir until the spices are fully incorporated.
⏱️ 4 min
- 3
Stir in the heavy cream until the sauce becomes smooth and creamy. Remove from heat and set aside to cool slightly.
⏱️ 2 min
- 4
In a large mixing bowl, combine the cooked shredded chicken with the prepared butter chicken sauce. Mix thoroughly until the chicken is evenly coated. Add 1/2 cup of grated mozzarella cheese to the chicken mixture and mix again to combine.
⏱️ 5 min
- 5
Set up three separate bowls for the breading process. In the first bowl, combine 1 cup of all-purpose flour with 1 teaspoon of seasoning mix. In the second bowl, whisk the 2 large eggs and mix in another 1 teaspoon of seasoning mix. In the third bowl, place the Panko breadcrumbs.
⏱️ 5 min
- 6
Wearing protective gloves, take a portion of the butter chicken mixture (about 1 1/2 tablespoons). Flatten it slightly in your palm. Place a small amount (about 1/2 teaspoon) of the remaining grated mozzarella cheese in the center. Carefully shape the chicken mixture around the cheese, forming it into a compact ball and ensuring the cheese is fully enclosed.
⏱️ 8 min
- 7
Roll each formed ball first in the seasoned flour, ensuring it is completely coated. Next, dip the floured ball into the seasoned egg wash, allowing any excess to drip off. Finally, coat the ball thoroughly in the Panko breadcrumbs, gently pressing the crumbs onto the surface for good adhesion. Place the breaded balls on a clean plate.
⏱️ 10 min
- 8
Heat the vegetable oil in a deep pan or pot to 350°F (175°C). Once the oil is hot, carefully place a few breaded cheese balls into the hot oil. Do not overcrowd the pan.
⏱️ 3 min•🌡️ 350
- 9
Deep-fry the cheese balls for 3-5 minutes, or until they are golden brown and crispy on all sides. Using a slotted spoon, carefully remove the fried cheese balls from the oil and place them on a paper towel-lined plate to drain any excess oil.
⏱️ 5 min
- 10
Serve the Butter Chicken Cheese balls hot, optionally with extra butter chicken sauce for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Butter Chicken Cheese Balls
For the Butter Chicken Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup tomato puree, or crushed tomatoes
- 1 packet Shan Butter Chicken Recipe & Seasoning Mix, 50g / 1.76oz
- 1/2 cup heavy cream
For the Chicken Mixture
- 2 cups cooked shredded chicken
- 1/2 cup mozzarella cheese, grated
For Breading
- 1 cup all-purpose flour
- 1 teaspoon seasoning mix, from a small packet, or your preferred seasoning
- 2 large eggs, whisked
- 2 cups Panko breadcrumbs
For Stuffing and Frying
- 1/2 cup mozzarella cheese, grated, for stuffing
- 4 cups vegetable oil, for deep frying, or as needed
Instructions
- 1
To prepare the butter chicken sauce, melt the butter in a medium pan over medium heat. Add the all-purpose flour and stir continuously for 1-2 minutes to form a roux.
⏱️ 3 min - 2
Pour in the tomato puree and mix thoroughly with the roux until well combined and smooth. Add the entire packet of Shan Butter Chicken Recipe & Seasoning Mix and stir until the spices are fully incorporated.
⏱️ 4 min - 3
Stir in the heavy cream until the sauce becomes smooth and creamy. Remove from heat and set aside to cool slightly.
⏱️ 2 min - 4
In a large mixing bowl, combine the cooked shredded chicken with the prepared butter chicken sauce. Mix thoroughly until the chicken is evenly coated. Add 1/2 cup of grated mozzarella cheese to the chicken mixture and mix again to combine.
⏱️ 5 min - 5
Set up three separate bowls for the breading process. In the first bowl, combine 1 cup of all-purpose flour with 1 teaspoon of seasoning mix. In the second bowl, whisk the 2 large eggs and mix in another 1 teaspoon of seasoning mix. In the third bowl, place the Panko breadcrumbs.
⏱️ 5 min - 6
Wearing protective gloves, take a portion of the butter chicken mixture (about 1 1/2 tablespoons). Flatten it slightly in your palm. Place a small amount (about 1/2 teaspoon) of the remaining grated mozzarella cheese in the center. Carefully shape the chicken mixture around the cheese, forming it into a compact ball and ensuring the cheese is fully enclosed.
⏱️ 8 min - 7
Roll each formed ball first in the seasoned flour, ensuring it is completely coated. Next, dip the floured ball into the seasoned egg wash, allowing any excess to drip off. Finally, coat the ball thoroughly in the Panko breadcrumbs, gently pressing the crumbs onto the surface for good adhesion. Place the breaded balls on a clean plate.
⏱️ 10 min - 8
Heat the vegetable oil in a deep pan or pot to 350°F (175°C). Once the oil is hot, carefully place a few breaded cheese balls into the hot oil. Do not overcrowd the pan.
⏱️ 3 min•🌡️ 350 - 9
Deep-fry the cheese balls for 3-5 minutes, or until they are golden brown and crispy on all sides. Using a slotted spoon, carefully remove the fried cheese balls from the oil and place them on a paper towel-lined plate to drain any excess oil.
⏱️ 5 min - 10
Serve the Butter Chicken Cheese balls hot, optionally with extra butter chicken sauce for dipping.
⏱️ 1 min