BUTTER CHICKEN HALF MOON - SAVOURY

Saliema Khan, shares with us a Ramadaan Savoury idea.  She reckons that this has been her first time making this savoury, and I have to say...This looks PERFECT FOR A FIRST ATTEMPT, WELL DONE SALIEMA.  THANK YOU for sharing the recipe used and your pictures. 

Have you began your Ramadaan Preparations???, If we have got you before your preps, then this recipe is a great starting point.  Now the recipe calls for a certain brand of butter chicken spice, as my own side note, I would say, that absolutely any other brands you have available will work fine.

Drop us your feedback if you give this a try...

BUTTER CHICKEN HALF MOON - SAVOURY

(Kindly shared on by Saliema Khan - Watalotwegot)

Dough:
2 cups water
2 tablespoons butter
Pinch of salt
Bring above ingredients to boil and remove
Add 2 cups flour, mix through until it forms a dough. Allow to cool off, roll out as thin but manageable, cut in rounds, with a large pie cutter.

Filling:
I used half kg chicken mince
1 sachet tomato paste
Ginger and garlic
1 sachet suhana butter chicken masala
Salt to taste
2 cups fresh cream
Maizena to thicken

Braise mince with garlic, ginger and suhana spice till dried out, add tomato paste, mix through, adding salt as needed. Add fresh cream, allow to heat up before adding Maizena and water paste to thicken. Remove from heat, allow to cool off thoroughly, then add a generous amount of dhania and chopped chilli.

Egg wash moons dough on the one side before adding the filling, add 1 teaspoon of filling, fold dough, sealing off all round, dip in egg and bread crumbs.

NOTE: this recipe makes about 80-100 moons, you will have to make 3 times the amount of dough. One batch of dough makes 35 moons. Please bare this in mind when making your fillings.

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BUTTER CHICKEN FILLING

HALF MOON SAVOURIES, READY FOR FREEZER