The most popular tea time snack meets the most popular curry dish from India. Butter chicken puff pastry is a delicious variation that has the flavours of the rich, creamy butter chicken, a popular Indian curry with the flaky texture of the puff pastry. This recipe is made by marinating boneless chicken pieces with some spices, cream, butter and cashew paste and then cooked to perfection. The butter chicken is then encased in a golden, crispy pastry shell. The pastries are so satisfying and are sure to make your taste buds dance!
INGREDIENTS YOU WILL NEED:
- 500 g boneless chicken ( cut into bite size pieces)
- Salt to taste
- 1 tsp red chilli powder
- 1 tsp ginger garlic paste
- Juice of 1 whole lemon
- 1 tsp onion powder
- 3 tsp cashew paste
- 50 ml cream (single or double)
- 3 tsp tomato paste
- 50 ml melted butter
- 2 tsp kasuri methi
- A piece of charcoal
- Pack of ready made puff pastry sheets
- Egg wash
- Sesame seeds (to garnish)
MARINATING THE CHICKEN
In a bowl add boneless chicken ( I used thighs but you can also use breast) and all of the spices ( salt, red chilli powder, onion powder) along with rest of the ingredients like cream, butter, cashew paste, ginger garlic paste, lemon juice, tomato paste and kasuri methi. Mix everything well and let it marinate for 2 hours. Afterwards heat a piece of charcoal and place it in the marination bowl with the help of aluminium foil. Add a few drops of oil and when it starts to smoke close the lid for about 15 minutes. This helps the smoky flavour to get induced into the chicken.
COOKING THE MARINATED CHICKEN
You want to add all the marinated chicken into a pan and cook it on high flame until it is cooked completely. Let the chicken not be too dry or not too soggy, it has to be of perfect consistency. Once the chicken is cooked through let it cool down completely before assembling the puff pastries.
STUFFING BUTTER CHICKEN PUFF PASTRIES
You need a pack of ready made puff pastry sheets, you can buy this in any supermarket or any grocery stores. You wanna make sure of its halal status because some brands have alcohol in it. Basically you wanna cut your puff pastry sheets into any shape you like, circles , rectangles etc. I chose mine to be in rectangular shape, make sure all the sheets are same in size.
Take one puff pastry sheet and add 1 to 2 spoons of the butter chicken mixture depending on the size of your puff pastry sheet. You wanna make sure not to stuff too much of the stuffing. Now place another puff pastry sheet over that and seal the edges with the help of a fork. Make some slits on the top layer of the puff pastry sheet, so that your pastry can breathe. Egg wash and sprinkle some sesame seeds on top. Make all of the puff pastries in a similar way.
BAKING BUTTER CHICKEN PUFF PASTRIES
Finally it’s time to bake! Pre-heat the oven to 200 Degree Celsius. Place the puff pastries on a baking tray( do not overcrowd the tray, bake them in batches). Bake for about 20 to 25 minutes or until the puff pastries are crispy and golden. Every oven performs differently so keep a close eye. Allow them to cool down slightly before serving.
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Butter Chicken Puff Pastry
The most popular tea time snack meets the most popular curry dish from India. Butter chicken puff pastry is a delicious variation that has the flavours of the rich, creamy butter chicken, a popular Indian curry with the flaky texture of the puff pastry. This recipe is made by marinating boneless chicken pieces with some spices, cream, butter and cashew paste and then cooked to perfection. The butter chicken is then encased in a golden, crispy pastry shell. The pastries are so satisfying and are sure to make your taste buds dance!
Ingredients
- 500 g boneless chicken ( cut into bite size pieces)
- Salt to taste
- 1 tsp red chilli powder
- 1 tsp ginger garlic paste
- Juice of 1 whole lemon
- 1 tsp onion powder
- 3 tsp cashew paste
- 50 ml cream (single or double)
- 3 tsp tomato paste
- 50 ml melted butter
- 2 tsp kasuri methi
- A piece of charcoal
- Pack of ready made puff pastry sheets
- One large beaten Egg ( for egg wash)
- Sesame seeds (to garnish)
Instructions
In a bowl add chicken, all of the spices( salt, red chilli powder, onion powder), ginger garlic paste, lemon juice, cashew paste, cream, tomato paste, melted butter and kasuri methi. Mix everything and let it marinate for about 2 hours. Heat a piece of charcoal and place it in the marination bowl with the help of aluminium foil. Add a few drops of oil and when it starts to smoke close the lid for about 15 minutes. This helps the smoky flavour to get induced into the chicken.
Add all the marinated chicken into a pan and cook it on high flame until it is cooked completely. Let the chicken not be too dry or not too soggy, it has to be of perfect consistency. Once the chicken is cooked through let it cool down completely before assembling the puff pastries.
Cut the ready made puff pastry sheets into any shape you like circles or rectangles. Take one puff pastry sheet and add 1 to 2 spoons of the butter chicken mixture depending on the size of your puff pastry sheet. Now place another puff pastry sheet over that and seal the edges with the help of a fork. Make some slits on the top layer of the puff pastry sheet, so that your pastry can breathe. Egg wash and sprinkle some sesame seeds on top. Make all of the puff pastries in a similar way.
Pre-heat the oven to 200 Degree Celsius. Place the puff pastries on a baking tray lined with parchment paper( do not overcrowd the tray, bake them in batches). Bake for about 20 to 25 minutes or until the puff pastries are crispy and golden.
Once baked, remove the puff pastries from the oven and allow them to cook slightly before serving.
Notes
Remember, baking times may vary depending on your oven, so keep an eye on them to ensure they're baked to perfection.
