This recipe combines tender chicken with buttery, flaky pastry for a comforting and impressive meal. Perfect for family dinners or special occasions, it’s easy to make and sure to delight everyone at the table.
In a bowl, combine the flour, salt, and clarified butter. Mix everything well, then slowly add water and knead until you get a firm dough. Keep kneading for about 10 minutes. Once smooth, brush a bit of oil on top, cover it, and let it rest for 20 minutes.
Heat some oil in a pan, then add ginger-garlic paste and cook for a minute until fragrant. Add the chicken and cook for 5-6 minutes until it turns white.
Season the chicken with salt, pepper, cumin, chili flakes, and chili powder. Stir well, add a little water, cover, and let it simmer on medium-low heat for 10 minutes.
After 10 minutes, toss in the onions, chilies, and coriander leaves. Mix everything together and turn off the heat.
Divide the rested dough into 4 equal pieces. Make a paste by mixing some clarified butter with flour.
Take one dough ball, flatten it, brush with the butter-flour paste, sprinkle a little flour, then fold and roll it out. Cut the roll in half, flatten one piece, add some chicken filling, and seal the edges.
Repeat with the other pieces until all are stuffed and sealed.
Heat oil for frying and cook each pastry on low heat for about 20 minutes until golden and crispy. Serve warm with your favorite sauce.
- Make sure the chicken is fully cooked before wrapping to avoid undercooked meat.
- Chill the pastry before baking to help it stay flaky and prevent it from shrinking.
- Brush the pastry with an egg wash for a golden and shiny finish.
This dish combines tender, juicy chicken with a crispy, buttery pastry that melts in your mouth. It’s a perfect balance of flavors and textures that makes every bite satisfying. Plus, it looks impressive but is easy to prepare.
Serve with a fresh green salad or steamed vegetables to add some brightness and balance to the richness of the pastry. A light dipping sauce, like a mustard or herb aioli, also pairs well.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at a low temperature to keep the pastry crisp. Avoid microwaving, as it can make the pastry soggy.
