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Tandoori chicken puffs combine the bold flavors of marinated chicken with creamy cheese and a flaky puff pastry. The chicken is marinated in a mix of curd, ginger-garlic paste, and aromatic spices, then cooked with onions and butter until juicy and thick. The filling is enriched with mayonnaise, hot sauce, and grated cheese, creating a rich and flavorful center. Encased in golden, crispy puff pastry, these puffs are air-fried to perfection, making them a delightful...
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Marinate the chicken with curd, ginger-garlic paste, Kashmiri red chilli powder, cumin powder, garam masala, pepper powder, tandoori masala, salt, and lemon juice for 20-30 minutes.
Cook the marinated chicken with sliced onions and butter over medium heat until the mixture is thick and juicy.
Mix the cooked chicken with mayonnaise, hot sauce, and grated cheese until well combined.
Cut the puff pastry sheet into desired shapes and sizes.
Add the chicken filling to the center of each pastry piece and seal the edges tightly.
Brush the top of each puff with egg wash and sprinkle black and white sesame seeds.
Air-fry the puffs at 180°C for 13 minutes until golden and crispy.
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Don't overfill the puffs to ensure they remain perfectly flaky.
Can I bake the puffs instead of air-frying?
Yes, you can bake the puffs in a preheated oven at 180°C for approximately 15-20 minutes until golden and crispy.
Can I use store-bought tandoori masala?
Yes, store-bought tandoori masala works perfectly for this recipe.
Can I substitute puff pastry with another type of dough?
You can use phyllo dough or pie crust as an alternative, but the texture will differ.
How do I prevent the filling from leaking out?
Ensure the edges are sealed tightly and avoid overfilling the puffs.
Can I make the filling ahead of time?
Yes, you can prepare the filling a day in advance and store it in the refrigerator.
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