Wash the shredded chicken thoroughly and drain the water.

In a mixing bowl, combine thick curd, ginger-garlic paste, turmeric powder, coriander powder, red chilli powder, raw mango powder, cumin powder, garam masala, honey, mustard oil, tomato puree, tomato ketchup, kasuri methi, mint leaves, coriander leaves, lemon juice, and salt.

Mix the marination masala well.

Add the shredded chicken to the marination masala and let it sit for 30 minutes.

In a kadai, heat butter.

Add the marinated chicken to the kadai.

Cover and cook on medium flame for 20 minutes, or until done.

Allow the butter chicken to cool; aim for a semi-gravy consistency.

For the Mint Yoghurt Dip: Mix dhaniya pudina chutney in a bowl and whisk in curd.

To assemble the Butter Chicken Pani Puri: Place puris in a platter, lightly tap the top of each puri to make a hole.

Fill each puri with about half a tablespoon of the butter chicken.

Serve with pickled onions, drizzle mint yoghurt dip, and garnish with coriander.