This recipe takes the essence of tandoori chicken and transforms it into a versatile patty you can enjoy in various ways. Bake the patties in an oven to ensure they are perfectly cooked with a crispy exterior and a juicy, flavorful interior.

Marination:

The marination process is the key to infusing the chicken with the robust flavours of tandoori masala. Marinate the chicken for an hour, allowing the garlic, vinegar, and tandoori masala to penetrate deeply into the meat. This process not only tenderizes the chicken but ensures every bite is flavorful.

Cooking:

Start the process of cooking by searing the chicken on a high flame to lock in the juices and create a slightly charred exterior. This mimics the traditional tandoori cooking method and adds a layer of complexity to the taste. Then, lower the flame and cook the chicken gently until it becomes tender. Set it aside and prepare to incorporate it into the filling paste.

Preparing the Filling Paste:

The filling paste is where the magic happens. In a frying pan, heat butter and oil together. Add finely chopped onions and cook until they turn translucent. Stir in garlic, then add all-purpose flour to create a roux. Gradually add milk to the mixture, along with a carefully measured blend of spices, resulting in a creamy, flavorful paste that perfectly complements the spiced chicken.

Assembling and baking the Tandoori Chicken Patties:

Now, combine the tandoori chicken with the filling paste for a delightful mix of textures and flavours. Wrap this mixture in puff pastry dough. When baked the pastry becomes flaky and buttery, offering a perfect contrast to the savoury filling.

To make tandoori chicken patties using puff pastry dough, start by rolling out the puff pastry on a lightly floured surface until it’s about 1/8 inch thick. Check out my Puff Pastry Dough recipe. Cut the dough into equal-sized circles using a round steel cutter or any available kitchen utensil. Place a generous spoonful of the prepared tandoori chicken filling in the centre of one piece of dough and cover it with another piece. Seal the edges by pressing them together with a fork. Arrange the patties on a baking sheet lined with parchment paper. Brush the tops with a beaten egg for a golden, glossy finish. Bake in a preheated oven at 365°F (180°C) for 40 minutes, or until the pastry is puffed and golden brown. Serve hot and enjoy the crispy, flaky exterior with the savoury, flavorful filling inside.

Serving Suggestions:

These tandoori chicken patties can be served as an appetizer, a snack, or even as a main course accompanied by a side of fresh salad or chutney. They are perfect for gatherings, offering a taste of Indian cuisine in a convenient and familiar form.

Variations:

For those who enjoy a bit of heat, the addition of green chilli paste is optional but recommended. It adds a kick that elevates the flavours further. The recipe is adaptable, and ingredients can also be adjusted to suit personal preferences or dietary restrictions.

In conclusion, tandoori chicken patties are a testament to the versatility of traditional flavours. They bridge the gap between classic and contemporary, offering a dish that is both comforting and exciting. Whether enjoyed on their own or as part of a larger meal, these patties are sure to be a hit with anyone who tries them. For a detailed step-by-step guide and additional tips, you can explore various recipes online that offer their twists on this delicious concept.

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Tandoori Chicken Patties

Tandoori Chicken Patties are a delicious fusion of traditional Indian flavors and modern convenience. These patties capture the rich, smoky taste of tandoori chicken and are baked to perfection, offering a crispy exterior and juicy interior. Perfect as an appetizer, snack, or main course, they are especially delightful when enjoyed hot on a cozy, rainy day.

Course Snack

Cuisine Asian, Indian, Pakistani

Prep Time 1 hour hour

Baking Time 40 minutes minutes

Servings 4 people

Ingredients

Tandoori Chicken

• 200 grams chicken boneless
• 1 tsp garlic crushed
• 1 tbsp vinegar
• 1 tsp Tandorri masala
• 2 tbsp oil for cooking

Filling Paste

• 1 tbsp Butter
• 1 tsp oil
• 1 onion small sized
• ½ tsp garlic crushed
• 1 tbsp all purpose flour
• ⅔ cup milk
• salt to taste
• ¼ tsp chines salt
• ¼ tsp crushed cumin seeds
• ½ tsp chili flakes
• ¼ tsp black pepper
• 1 tsp green chili paste (optional)
• 1 tsp soy sauce

Other ingredients

• Puff pastry dough <Recipe Link>

Instructions

Marination

• Marinate the chicken with garlic, vinegar, and tandoori masala.
• Let it sit for an hour to allow the flavors to penetrate deeply and tenderize the meat.

Cooking:

• Sear the marinated chicken on a high flame to lock in the juices and create a slightly charred exterior.
• Lower the flame and cook gently until the chicken becomes tender.
• Set the cooked chicken aside.

Preparing the Filling Paste:

• Heat butter and oil in a frying pan.
• Add finely chopped onions and cook until they turn translucent.
• Stir in garlic.
• Add all-purpose flour to create a roux.
• Gradually add milk while stirring, followed by a blend of spices to form a creamy, flavorful paste.

Assembly

• Mix the cooked tandoori chicken into the filling paste.
• Encapsulate this mixture in puff pastry dough.
• Bake in the oven until the pastry is flaky and buttery.
• Enjoy your delicious tandoori chicken patties!

Video

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Tandoori Cheese Crepes

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Marination Time 30 minutes minutes

Servings 3 people

Ingredients

Ingredients for marinating the boneless chicken

• 1 cup boneless chicken
• 1 tsp tandoori masala
• 1 tsp chili flakes or to taste
• salt little bit
• 1 tsp garlic
• 1 pinch orange food color
• 1 tsp lemon juice
• ½ cup yogurt

Ingredients used while cooking the marinated chicken

• 2 tbsp oil for cooking the chicken
• ½ capsicum (optional)

Crepes

• ¼ cup water
• 1 cup milk
• 1 cup refined flour (Maida)
• 2 tbsp melted butter
• 1 egg
• ½ tsp salt
• ¼ tsp powder sugar

Other ingredients added with the filling of the crepes

• mozzarella cheese as per your taste

flour water mixture for gluing the crepes layers for holding the filling inside

• 1 tbsp water
• 2 tbsp flour

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Tandoori Bread Rolls

Course Appetizer, Side Dish, Snack

Ingredients

Chicken tandoori filling

• 300 grams chicken boneless (small cubes)
• ½ cup yogurt
• 1 tsp garlic paste
• salt (little bit)
• ½ tsp chili flakes (crushed red chilies)
• 1 tbsp tandoori masala

Other ingredients

• 2 tbsp oil for cooking the marinated chicken
• fresh bread slices
• mayonnaise
• 2 eggs for dipping the rolls
• breadcrumbs for coating the rolls

Instructions

• Take boneless chicken cubes in a mixing bowl and pour yogurt over it. Add garlic paste, salt, chili flakes and tandoori masala.
• Mix well and marinate for 30 minutes.
• Next, heat up the oil in a frying pan for cooking the marinated chicken.
• Add the marinated chicken and cook util the marinade is reduced to fried chicken cubes.
  
• Cook on low flame till chicken is done and furn off the flame. Blend the cooked chicken with lots of mayonnaise as per your requirement.
• Then take some fresh bread slices and cut off their hardened brown crust around all sides with kitchen knife. Flatten the bread slices with a rolling pin to make covering (patti) for samosa.
• Apply mayonnaise and arrange chicken tandoori filling.
• Fold the flattened bread covering (patti) into a roll. Glue the roll by gently pressing the lose sides with your fingers.
• Dip in the beaten egg and coat with breadcrumbs. Use your hands in the process to maintain the shape while applying breadcrumbs thoroughly on all sides.
• Before cooking preheat the oil. Fry on medium flame and flip over the sides until rolls get golden and crispy.
• Take out on the kitchen towel to shed extra oil before serving. Within no time you can serve the crispy and crunchy Tandooori Bread Rolls with tomato or any other sauce or chatni you may like the most.

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