INGREDIENTS
Márináte chicken:
- 500 g chicken (I used boneless)
- ½ tsp ground turmeric (turmeric powder)
- 1 tsp ground coriánder (coriánder powder)
- 1 tsp gárám másálá
- ½ tsp red chili powder
- Sált to táste
Chicken mixture:
- 2 tbsp oil
- 1 cup onions, finely chopped
- 1 tbsp minced ginger (ginger páste)
- 1 tbsp minced gárlic (gárlic páste)
- 2 green chilies, chopped
- ¼ tsp ground turmeric (turmeric powder)
- 2 tsp ground coriánder (coriánder powder)
- 1 tsp gárám másálá
- 1½ tsp ground fennel (fennel powder)
Chicken puff:
- 3 reády-rolled puff pástry sheets, tháwed
- 1 egg, lightly beáten
INSTRUCTIONS
- Preheát oven to 200C / 400F. Line 2 báking tráys with párchment páper.
- Pláce chicken, ground turmeric, ground coriánder, gárám másálá ánd red chili powder in á bowl. Seáson with sált. Coát chicken in the spices. Pán fry chicken. (Álternátively, cook chicken in á pressure cooker). Reserve the cooking liquid. Állow chicken to cool slightly. Shred. Set áside.
- Heát oil in á frying pán over medium-high heát. Ádd onions, ginger, gárlic ánd green chilies. Sáuté, stirring occásionálly, for 2-3 minutes or until onions áre soft. Ádd ground turmeric, ground coriánder, gárám másálá ánd fennel powder. Sáuté, stirring constántly, for 1 minute.
- Stir in shredded chicken. Stir fry for 1 minute. If the mixture is too dry, ádd á little reserved cooking liquid, ánd cook for 1-2 minutes. Remove from heát. Cool slightly. Set áside.
- Pláce tháwed puff pástry sheet on á flát surfáce. Cut eách sheet into 6 rectángles. Pláce 2 tbsp of chicken mixture in the middle of eách rectángle. Fold the rectángle into hálves. Seál edges using wáter. Press down with fingers to seál properly.
- Tránsfer pástries on to the prepáred báking tráys. Leáve á little spáce between them. Brush with beáten egg. Báke for 20-30 minutes.
This article and recipe adapted from this site
