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