Butter Chicken Hot Pocket

Serves 1
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Directions

  1. 1Cut chicken thighs into bite-sized pieces.
  2. 2Transfer the chicken to a mixing bowl.
  3. 3Add yogurt, garam masala, Kashmiri chili powder, cumin, ginger garlic paste, and salt to the chicken.
  4. 4Mix well to coat the chicken.
  5. 5Cook the marinated chicken in a Dutch oven until browned and cooked through.
  6. 6Remove the cooked chicken from the pot using a strainer, reserving the liquid.
  7. 7Dice the onion.
  8. 8Mince the garlic.
  9. 9Add diced onion, minced garlic, and remaining spices to the Dutch oven.
  10. 10Stir and cook until fragrant.
  11. 11Add canned tomatoes and cashews to the pot and mix.
  12. 12Cook and stir the mixture.
  13. 13Blend the sauce with an immersion blender until smooth.
  14. 14Stir in butter and heavy cream.
  15. 15Add the cooked chicken back into the sauce and mix well.
  16. 16Cook and stir the butter chicken.
  17. 17Slice red onion thinly.
  18. 18Chop cilantro.
  19. 19Unroll the puff pastry sheet on parchment paper.
  20. 20Spoon the butter chicken mixture onto one half of the puff pastry.
  21. 21Layer sliced red onion and mozzarella cheese over the butter chicken.
  22. 22Whisk an egg to create an egg wash.
  23. 23Fold the other half of the puff pastry over the filling.
  24. 24Press down firmly to seal the edges.
  25. 25Brush the top of the pastry with egg wash.
  26. 26Sprinkle chopped cilantro over the top.
  27. 27Bake in the oven until golden brown and flaky.

Ingredients

  • 1 kg Chicken thighs
  • 2 tbsp Yogurt
  • 1 tsp Garam Masala
  • 1 tsp Kashmiri Chili Powder
  • 1 tsp Cumin
  • 1 tbsp Ginger Garlic Paste
  • 1 tsp Salt
  • 1 medium Onion
  • 2 cloves Garlic
  • 1 Canned Tomatoes
  • 0.25 cup Cashews
  • 1 tbsp Butter
  • 0.25 cup Heavy Cream
  • 0.5 Red Onion
  • 0.25 cup Cilantro
  • 1 sheet Puff pastry
  • 4 slices Mozzarella cheese
  • 1 Egg

Equipment

Cutting boardKnifeMixing bowlGarlic pressDutch ovenStrainerImmersion blenderParchment paperBaking sheetBrushOven