Butter Chicken Puff Pastry
Directions
- 1In a bowl add chicken, lemon juice and yogurt.
- 2Add all the spices, mix well and marinate for 30–60 minutes.
- 3Heat oil in a pan and cook the chicken until 70–80% done.
- 4Add tomato puree and cook for a few minutes.
- 5Add spices, salt and sugar. Cook until the mixture thickens.
- 6Stir in butter and cream along with fenugreek leaves and cook until rich, fragrant and creamy.
- 7Let the filling cool completely.
- 8Take a puff pastry sheet, add the butter chicken filling and mozzarella cheese and cover with another sheet.
- 9Seal the edges with a fork, brush with egg wash, and sprinkle sesame seeds.
- 10Bake in a pre-heated oven at 200°C for 18–20 minutes until puffed and golden (with both rods on and tray kept in the centre of the oven).
- 11Serve immediately & enjoy!!!
Ingredients
- 500 g boneless chicken breast or thigh, cut into small pieces
- 1 tsp lemon juice
- 0.5 cup yogurt
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp black pepper
- 2 tbsp Kashmiri chilli powder / paprika
- Salt to taste
- 2 tbsp cooking oil
- 0.25 cup tomato puree
- 3 tbsp Kashmiri chilli powder / paprika
- 4 tbsp Kashmiri chilli powder / paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 tsp coriander powder
- 2 tsp dried fenugreek leaves
- Salt to taste
- 1 tbsp sugar
- 2 tbsp sugar
- 30 g butter
- 0.25 cup cooking cream
- Ready puff pastry sheets
- Mozzarella cheese
- 1 egg
- Mixed sesame seeds
Equipment
bowlpanforkovenair fryer
Tips
- Let the filling cool completely before assembling.
- If using an air fryer, bake at 180°C for 12-15 minutes.
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