Creamy Chicken Tikka Puff Pastry Slices
A fusion of spiced chicken tikka and flaky puff pastry.
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Rate this RecipeEquipment
- Mixing Bowl For marinating chicken.
- Pan For cooking filling.
- Oven For baking pastry.
- Baking Tray Line with parchment paper.
Ingredients
- 350-400 gram chicken (boneless, skinless) Ensure it's cut into small pieces for even cooking.
- 2 tablespoon plain yogurt Helps tenderize the chicken and add flavor.
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 0.5-1 teaspoon red chili powder Adjust based on spice tolerance.
- 0.5 teaspoon salt Adjust to taste.
- 0.5 teaspoon turmeric powder
- 1 teaspoon garlic paste Alternatively, use 2 minced cloves.
- 1 teaspoon ginger paste
- 1 Juice of lemon
- 1 pinch red food coloring Optional for a traditional look.
- 1 tablespoon oil
- 1 onion Finely chopped for even cooking.
- 3 tablespoon double cream Known as heavy cream in some regions.
- 2 tbsp cream cheese
- 1 puff pastry sheet Store-bought or homemade.
- 1 egg For egg wash.
Step-by-Step Instructions
- In a medium-sized bowl, mix 2 tablespoons of plain yogurt, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1 teaspoon of garam masala, ½ to 1 teaspoon of red chili powder (adjust to your spice preference), ½ teaspoon of salt, ½ teaspoon of turmeric powder, 1 teaspoon of garlic paste (or 2 cloves, minced), 1 teaspoon of ginger paste, and the juice of 1 lemon. For an optional pop of color, add a pinch of red food coloring. Toss 350-400g (12-14 oz) of boneless, skinless chicken pieces in the marinade, ensuring every piece is well-coated. Cover and refrigerate for at least 30 minutes, preferably longer for more intense flavor.
- Heat 1 tablespoon of oil in a large pan over medium heat. Add 1 finely chopped onion and sauté until golden brown and fragrant. Toss in the marinated chicken pieces and cook until they are tender and no longer pink inside. Stir in 3 tablespoons of double cream (heavy cream), a handful of freshly chopped coriander (cilantro), and 2 heaped tablespoons of cream cheese. Mix until the filling is creamy and well-blended. Taste and adjust salt as needed. Allow the mixture to cool before assembling the pastry.
- Roll out 1 sheet of ready-made puff pastry on a lightly floured surface. Cut the pastry into rectangles or squares, depending on your preferred slice size. Spoon the cooled chicken tikka mixture onto one half of each pastry piece, leaving enough space around the edges to seal. Fold the pastry over to create a pocket, and press the edges firmly with a fork to seal. Brush the tops with a beaten egg to give them a glossy finish.
- Preheat your oven to 200°C (400°F). Place the prepared slices on a baking tray lined with parchment paper. Bake in the preheated oven for 20-25 minutes or until the pastry is puffed and golden brown. Remove from the oven and let cool slightly before serving.
Notes
For extra crispiness, chill the assembled pastry slices in the fridge for 10 minutes before baking.