Butter Chicken Rangoons

Ingredients

• 2 lbs chicken thighs, boneless and skinless
• 1/2 cup yogurt
• 5-7 cloves garlic, mashed
• 1 inch nub ginger, grated
• 1/2 lemon, juiced
• 1 tbsp mustard oil
• 2 tbsp butter chicken masala
• Salt to taste
• 2 tbsp ghee
• 2 tbsp garam masala spices
• 1/2 red onion, chopped
• 1 green chili, chopped
• 1 tbsp tomato paste
• 5 garlic cloves, minced
• 1 inch nub ginger, minced
• 20 oz peeled plum tomatoes
• 4 oz raw unsalted cashews, roasted
• 1/2 - 3/4 cup heavy cream
• 50 wonton sheets
• 8 oz shredded cheese of choice

Instructions

1. Add chicken thighs, yogurt, ginger garlic paste, lemon juice, and salt to a bowl and mix well.
2. Massage the mixture into the chicken and spread it out onto a baking sheet.
3. Bake in the oven at 425 degrees.
4. In a pan, heat ghee and add chopped onion, green chili, ginger, and garlic paste.
5. Stir in tomato paste and garam masala, then toast cashews.
6. Add peeled tomatoes and adjust spices and salt to taste.
7. Blend the mixture until smooth and add cooked chicken drippings and heavy cream.
8. Once it starts bubbling, add butter.
9. In a bowl, combine cooled and chopped chicken with butter chicken gravy, jalapeno pepper jack, and softened cream cheese.
10. Wet the edges of a wonton sheet, place filling inside, and seal with another sheet.
11. Deep fry the wontons until golden brown.