Chicken Curry Puffs

These crunchy, saucey chicken curry puffs are the ideal snack for your evening tea. These golden beauties are filled with a flavourful chicken curry. The juicy chicken seasoned with aromatic spices is the star of the show. The spicey masala creates the perfect umami experience. The puff pastry provides the perfect crispy base. All these elements combine together to create this exceptional snack. Elevate your evening tea today!

Serves: 9

Ingredients

Marination

350g Chicken thighs

1 tsp Coriander powder

1 tsp Cumin powder

½ tsp Fenugreek powder

½ tsp Chilli powder

2 tsp Ginger Garlic paste

2 tbsp Lemon juice

Masala-Paste

½ tsp Turmeric powder

½ tsp Chilli powder

2 tsp Coriander powder

1 tsp Cumin powder

1 tsp Amchur

Salt to taste

¼ tsp Fenugreek powder

1 ½ tsp Ginger garlic paste

2 chopped Green chillies

½ chopped Onion

½ cup Tomato puree

Fenugreek Leaves

2 tbsp Oil

3 thawed Pastry sheets

1 beaten Egg

Method

Step 1- Marination

Cut the chicken thighs into bite-size pieces. Add lemon juice, ginger garlic paste, coriander powder, cumin powder, fenugreek powder, chilli powder and chicken pieces to a bowl and mix well. Then cover the bowl and place it in the refrigerator for 2 hours or overnight.

Step 2

Add oil to a pan and place on heat. Once hot, add the marinated chicken and cook for 5-7 minutes or till the chicken is cooked. Then take off the heat and keep it aside.

Step 3- Masala Paste

To the same pan, add the onions and cook till slightly charred. Then add ginger garlic paste, and green chillies. Cook till the raw smell of garlic goes away. Then add tomato puree and cook on medium-low heat till the masala leaves all the oil.

Step 4

Now turn the heat to a low and add turmeric powder, chilli powder, coriander powder, cumin powder, amchur, fenugreek powder and salt. Mix thoroughly and add ½ cup water. Place on medium heat and let the masala boil. Once reduced to half, add the chicken and cook till the curry is reduced to half its volume.

Step 5- Assembly

Preheat the oven to 200℃ and line a baking tray with parchment paper. Then cut the thawed pastry sheet into 2x4-inch rectangles. Add 2-3 tbsp chicken curry to the centre of the pastry sheet, sprinkle fenugreek leaves, then cover with another sheet.

Step 6

Seal the edges with a fork and coat with beaten egg. Poke the pastry sheet or make a few slits.

Place the baking tray into the oven and bake for 15-20 minutes or till the pastry is golden brown. Then the tray out of the oven and let the curry puffs rest for 20 minutes. Serve with ketchup and masala chai.

Tips

1. Marinating the chicken enhances flavour and texture. Don’t miss this step.

2. Leave the marinated chicken in the refrigerator overnight for best results.

3. The internal temperature of cooked chicken is 74℃.

4. Cook the onions on medium heat to avoid burning.

5. When adding powdered masalas turn the heat to a low to avoid burning.

6. The longer you cook your masala, the better it tastes.

7. Make sure to reduce your curry thoroughly.

8. You can shape the puffs as you like.