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Tandoori chicken puffs
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Whip up a quick and flavorful Tandoori Chicken Puff Pastry in under 30 minutes with chicken breast and simple ingredients.
Ingredients:
  • 2 chicken breast fillets, trimmed, cut into 1cm cubes
  • 49.60 gm tandoori paste
  • 165.00 ml Greek-style natural yoghurt
  • 4 frozen butter puff pastry sheets, partially thawed
  • 1 Lebanese cucumber, finely diced
  • 1 garlic clove, crushed
  • 62.50 ml mint leaves, roughly chopped
Instructions:
  • Preheat your oven to 220°C and lightly grease a baking tray. Mix chicken with tandoori paste and 1 tablespoon of yoghurt in a ceramic bowl. Microwave uncovered on MEDIUM (50%) for 3 minutes, stirring each minute until chicken is nearly cooked. Remove and drain any liquid. Let it cool.
  • Cut the pastry sheet into 4 squares. Place 2 squares together on a prepared tray. Using a sharp knife, lightly score a 1.5cm border on each pastry square without cutting all the way through. Repeat with the remaining pastry to create 8 squares in total.
  • Place a generous amount of 2 tablespoons of tandoori chicken mixture in the center of each pastry square. Bake until the pastry is crispy, puffed, and golden, about 15 minutes.
  • Combine cucumber, garlic, mint, and the rest of the yoghurt in a bowl. Season with salt and pepper. Serve tandoori chicken puffs topped with a spoonful of the yoghurt mixture.

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