Butter Chicken Cheese Bombs
Butter Chicken Cheese Bombs
Ingredients
For the Butter Chicken Filling
- 3 tablespoons butter
- 1/2 cup all-purpose flour
- 1/2 cup tomato paste
- 1 packet Shan Butter Chicken recipe & seasoning mix, (50g / 1.76 oz)
- 1/2 cup heavy cream
- 2 cups cooked chicken, shredded
- 1 1/2 cups mozzarella cheese, shredded, divided
For the Coating
- 1 cup all-purpose flour
- 1 packet seasoning mix, (small, similar to Shan seasoning)
- 2 large eggs, beaten
- 2 cups Panko breadcrumbs
For Frying
- 4 cups vegetable oil, or as needed for deep frying
Instructions
- 1
Prepare the Butter Chicken Sauce: In a medium saucepan, melt the 3 tablespoons of butter over medium heat. Add 1/2 cup of all-purpose flour and stir continuously for 1-2 minutes to create a roux.
⏱️ 3 min
- 2
Pour in 1/2 cup of tomato paste and mix well with the roux until fully incorporated. Add the entire packet of Shan Butter Chicken recipe & seasoning mix (50g / 1.76 oz) and stir until combined and fragrant.
⏱️ 4 min
- 3
Gradually pour in 1/2 cup of heavy cream, whisking constantly until the sauce is smooth and creamy. Remove from heat and set aside to cool slightly.
⏱️ 3 min
- 4
Combine Chicken and Sauce: In a large mixing bowl, place the 2 cups of cooked shredded chicken. Pour the prepared butter chicken sauce over the chicken. Mix thoroughly until the chicken is completely coated in the sauce.
⏱️ 5 min
- 5
Add Cheese to Chicken Mixture: Add 1 cup of shredded mozzarella cheese to the chicken and sauce mixture. Mix the cheese into the chicken mixture until evenly distributed. This will be the filling for the bombs.
⏱️ 3 min
- 6
Prepare Coating Stations: Set up three shallow bowls for coating. In the first bowl, combine 1 cup of all-purpose flour with the small packet of seasoning mix, stirring to combine. In the second bowl, whisk the 2 beaten large eggs with another small packet of seasoning mix to create an egg wash. In the third bowl, place 2 cups of Panko breadcrumbs.
⏱️ 5 min
- 7
Form the Cheese Bombs: Wearing food-safe gloves, take approximately 2 tablespoons of the chicken mixture. Flatten it slightly in your palm. Place about 1/2 teaspoon of the remaining 1/2 cup of shredded mozzarella cheese in the center of the flattened mixture. Carefully shape the mixture into a ball, ensuring the cheese is fully enclosed within the chicken mixture. Repeat until all the chicken mixture is used.
⏱️ 15 min
- 8
Coat the Cheese Bombs: Roll each formed chicken-cheese ball first in the seasoned flour, ensuring it's fully coated. Then, dip the flour-coated ball into the seasoned egg wash, allowing any excess to drip off. Finally, roll the ball thoroughly in the Panko breadcrumbs until completely covered. Place the coated bombs on a baking sheet lined with parchment paper. (At this stage, the bombs can be frozen for later use).
⏱️ 10 min
- 9
Deep Fry the Cheese Bombs: Heat 4 cups of vegetable oil in a deep pan or Dutch oven to 350°F. Once the oil is hot, carefully place 3-4 coated cheese bombs into the oil, frying in batches to avoid overcrowding and to maintain oil temperature.
⏱️ 10 min•🌡️ 350
- 10
Fry until they are golden brown and crispy on all sides, about 3-4 minutes per batch. Using a slotted spoon, remove the fried cheese bombs from the oil and place them on a paper towel-lined plate to drain any excess oil.
⏱️ 5 min
- 11
Serve the Butter Chicken Cheese Bombs hot. Optionally, serve with extra butter chicken sauce for dipping or a side of raita.
Kitchen Tools
Nutrition Facts (per serving)
Butter Chicken Cheese Bombs
For the Butter Chicken Filling
- 3 tablespoons butter
- 1/2 cup all-purpose flour
- 1/2 cup tomato paste
- 1 packet Shan Butter Chicken recipe & seasoning mix, (50g / 1.76 oz)
- 1/2 cup heavy cream
- 2 cups cooked chicken, shredded
- 1 1/2 cups mozzarella cheese, shredded, divided
For the Coating
- 1 cup all-purpose flour
- 1 packet seasoning mix, (small, similar to Shan seasoning)
- 2 large eggs, beaten
- 2 cups Panko breadcrumbs
For Frying
- 4 cups vegetable oil, or as needed for deep frying
Instructions
- 1
Prepare the Butter Chicken Sauce: In a medium saucepan, melt the 3 tablespoons of butter over medium heat. Add 1/2 cup of all-purpose flour and stir continuously for 1-2 minutes to create a roux.
⏱️ 3 min - 2
Pour in 1/2 cup of tomato paste and mix well with the roux until fully incorporated. Add the entire packet of Shan Butter Chicken recipe & seasoning mix (50g / 1.76 oz) and stir until combined and fragrant.
⏱️ 4 min - 3
Gradually pour in 1/2 cup of heavy cream, whisking constantly until the sauce is smooth and creamy. Remove from heat and set aside to cool slightly.
⏱️ 3 min - 4
Combine Chicken and Sauce: In a large mixing bowl, place the 2 cups of cooked shredded chicken. Pour the prepared butter chicken sauce over the chicken. Mix thoroughly until the chicken is completely coated in the sauce.
⏱️ 5 min - 5
Add Cheese to Chicken Mixture: Add 1 cup of shredded mozzarella cheese to the chicken and sauce mixture. Mix the cheese into the chicken mixture until evenly distributed. This will be the filling for the bombs.
⏱️ 3 min - 6
Prepare Coating Stations: Set up three shallow bowls for coating. In the first bowl, combine 1 cup of all-purpose flour with the small packet of seasoning mix, stirring to combine. In the second bowl, whisk the 2 beaten large eggs with another small packet of seasoning mix to create an egg wash. In the third bowl, place 2 cups of Panko breadcrumbs.
⏱️ 5 min - 7
Form the Cheese Bombs: Wearing food-safe gloves, take approximately 2 tablespoons of the chicken mixture. Flatten it slightly in your palm. Place about 1/2 teaspoon of the remaining 1/2 cup of shredded mozzarella cheese in the center of the flattened mixture. Carefully shape the mixture into a ball, ensuring the cheese is fully enclosed within the chicken mixture. Repeat until all the chicken mixture is used.
⏱️ 15 min - 8
Coat the Cheese Bombs: Roll each formed chicken-cheese ball first in the seasoned flour, ensuring it's fully coated. Then, dip the flour-coated ball into the seasoned egg wash, allowing any excess to drip off. Finally, roll the ball thoroughly in the Panko breadcrumbs until completely covered. Place the coated bombs on a baking sheet lined with parchment paper. (At this stage, the bombs can be frozen for later use).
⏱️ 10 min - 9
Deep Fry the Cheese Bombs: Heat 4 cups of vegetable oil in a deep pan or Dutch oven to 350°F. Once the oil is hot, carefully place 3-4 coated cheese bombs into the oil, frying in batches to avoid overcrowding and to maintain oil temperature.
⏱️ 10 min•🌡️ 350 - 10
Fry until they are golden brown and crispy on all sides, about 3-4 minutes per batch. Using a slotted spoon, remove the fried cheese bombs from the oil and place them on a paper towel-lined plate to drain any excess oil.
⏱️ 5 min - 11
Serve the Butter Chicken Cheese Bombs hot. Optionally, serve with extra butter chicken sauce for dipping or a side of raita.