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Recipe
Chicken Tandoori Puff Pastry
Chicken Tandoori Puff Pastry
5
from 1 vote
Prep:
10
minutes
minutes
Cook:
25
minutes
minutes
Total Time
35
minutes
minutes
Servings:
6
Create flavour-packed chicken tandoori pastries with a golden, flaky crust. This recipe combines aromatic spices with a buttery, crisp bite, perfect for gatherings or a quick savoury treat.
Nutrition: per serving
Calories
263
kcal
Carbs
5
g
Fat
23
g
Saturates
10
g
Sugars
3
g
Protein
9
g
Fibre
1
g
Ingredients
▢
Puff Pastry Sheets
Ready Made
▢
500
g
Chicken
▢
2
tbsp
Oil
▢
200
ml
Double Cream
▢
1
Onion
▢
1/2
Bell Pepper
▢
1
tsp
Garlic Paste
▢
1
tsp
Salt
▢
1
tsp
Chilli Powder
▢
1
tsp
Black Pepper
▢
1
tbsp
Tandoori Masala
▢
1
tsp
Cumin Powder
▢
1
tsp
Oregano
▢
1
tbsp
Tomato Puree
▢
Sesame Seeds
Garnish
Instructions
Heat oil in a pan over medium heat.
Once the oil is hot, add onions and bell pepper. Cook, stirring occasionally, until the vegetables soften.
Add garlic paste to the pan and sauté for 1 minute, letting it infuse the oil.
Add the chicken to the pan and cook until it changes color, about 6-8 minutes.
Stir in the spices (chilli powder, black powder, tandoori masala, cumin powder, oregano, salt). Cook for 3-4 minutes to let the flavors blend.
Add the double cream and cook for 4-5 minutes, stirring occasionally, until the mixture thickens to a creamy consistency.
Cut the pre-rolled puff pastry sheets into rectangles of your desired size.
Spoon the chicken mixture onto the center of each puff pastry rectangle.
Fold the pastry over the filling, covering it completely. Use a sharp knife to make a few slits on top to allow steam to escape during baking.
Brush the top of the pastry with an egg wash (whisked egg with a bit of water or milk).
Sprinkle sesame seeds over the top for added crunch and flavor.
Place the filled pastry on a baking sheet and bake in a preheated oven at 180°C (350°F) for 20-25 minutes, or until golden and puffed up.
Video
Latest comments (1)
Full Name
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Nabeela Kauser
•
March 4, 2025 at 12:58 pm
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