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.

Print

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

Step 1: Marinate the chicken.

Cut the boneless chicken into thin strips and place them in a bowl. Add the crushed garlic, yoghurt, BBQ sauce, tikka or tandoori masala, salt, black pepper, red chilli crushed, paprika powder, vinegar and soy sauce. Mix well and let it marinate for at least 30 minutes or overnight in the refrigerator.

Step 2: Cook the chicken.

Heat oil in a large skillet over high heat and fry the chicken strips until golden and cooked, stirring occasionally. This should take about 15 to 20 minutes. You can also grill the chicken if you prefer.

Step 3: Prepare the salad.

Grate the cucumber and squeeze out the excess water. Chop the cabbage, onion and bell peppers into small pieces. Mix them in a large bowl and season with salt and pepper.

Step 4: Make the shawarma sauce.

You will need mayonnaise, yoghurt, garlic, lemon juice, salt and black pepper. Watch a video on how to make the special shawarma sauces:

Step 5: Bake the pita breads.

First, brush some butter on the grill pan and heat it over medium-high heat. Then, place the pita bread on the pan and cook for a few minutes on each side until they are slightly charred and crisp. Alternatively, you can use store-bought pita breads and warm them in the oven. Also, watch this video on how to make homemade pita bread:

Step 6: Assemble the pockets.

Cut the pita bread in half and gently separate the layers to create pockets. Finally, stuff the pockets with chicken, salad and sauce of your choice. Enjoy your delicious and easy Shawarma Pockets!

Print

Shawarma Pocket Recipe

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Ingredients

INGREDIENTS

• CHICKEN BONELESS 800 GRAM
• GARLIC CRUSHED 1 TBSP
• YOGURT 1/2 CUP
• BBQ SAUCE 2 TBSP
• TIKKA OR TANDOORI MASALA 1 TSP
• SALT TO TASTE
• BLACK PEPPER 1 TSP OR TO TASTE
• RED CHILI CRUSHED 1/2 TSP
• PAPRIKA POWDER 1/2 TSP
• VINEGAR 1 TSP
• SOY SAUCE 1 TBSP
• OIL 1-2 TBSP

SALAD INGREDIENTS

• CUCUMBER 1
• CABBAGE PURPLE & GREEN 1 CUP
• ONION 1 SMALL SIZED
• BELL PEPPER RED & GREEN 1 CUP
• SHAWARMA SAUCE https://youtu.be/g2gDd865BX0?si=9sO3qn9ldHL-FoQv
• BUTTER AS REQUIRED
• PITA BREAD https://youtu.be/4dIXzHW9fUc?si=uV7xO5ZemGuAnTVE

Video

First, you need to gather all the ingredients. You will need:

• CHICKEN MINCE 400 GRAM
• SALT TO TASTE
• PAPRIKA POWDER 1/2 TSP
• CHILI FLAKES 1 TSP
• GARLIC POWDER 1/2 TSP
• BLACK PEPPER 1/2 TSP
• GREEN CHILLIES CRUSHED 1 TSP
• SOY SAUCE 1 TSP
• VINEGAR 1 TSP
• MOZZARELLA AND CHEDDAR CHEESE 1/2 CUP
• BREADCRUMBS AS REQUIRED
• FLOUR AS REQUIRED
• EGG 1 OR 2
• OIL FOR FRYING

Next, you need to marinate the chicken mince. Mix the chicken mince, salt, paprika, chilli flakes, garlic powder, black pepper, green chillies, soy sauce and vinegar. Add grated mozzarella and cheddar cheese that you have already grated In a large bowl. Knead well until well combined. Then, cover the bowl with plastic wrap or a tight lid and refrigerate for at least 1 hour.

After the chicken is marinated, grease your hands with a little bit of oil, take a small portion of the chicken mixture, flatten it on your palm and wrap the chicken around. Then you need to coat it with flour, dip it in the egg and coat it with bread crumbs to get a crispy and crunchy taste. Coat each finger strip with flour, dip in beaten egg and then roll in breadcrumbs, pressing gently to make them stick. Place the coated chicken on a baking tray and repeat with the rest of the chicken.

Finally, you need to fry the chicken cheese fingers until golden and crisp. Heat some oil in a large skillet over medium-high heat. Fry the chicken in batches for about 3 minutes per side, or until cooked through and golden brown. Drain the excess oil on paper towels and serve hot with your favorite sauce.

Enjoy your chicken cheese fingers!

Print

Chicken Cheese Fingers Recipe

Ingredients

• 400 grams CHICKEN MINCE
• SALT TO TASTE
• ½ tsp PAPRIKA POWDER
• 1 tsp CHILI FLAKES
• ½ tsp GARLIC POWDER
• ½ tsp BLACK PEPPER
• 1 tsp GREEN CHILLIES CRUSHED
• 1 tsp SOY SAUCE
• 1 tsp VINEGAR
• ½ cup MOZZARELLA AND CHEDDAR CHEESE
• BREADCRUMBS AS REQUIRED
• FLOUR AS REQUIRED
• EGG 1 OR 2
• OIL FOR FRYING

Instructions

• In a large bowl, mix the chicken mince, salt, paprika, chili flakes, garlic powder, black pepper, green chillies, soy sauce and vinegar. Add grated mozzarella and cheddar cheese that you have already grated. Knead well until well combined. Marinate for an hour.
  400 grams CHICKEN MINCE, SALT TO TASTE, ½ tsp PAPRIKA POWDER, 1 tsp CHILI FLAKES, ½ tsp GARLIC POWDER, ½ tsp BLACK PEPPER, 1 tsp GREEN CHILLIES CRUSHED, 1 tsp SOY SAUCE, 1 tsp VINEGAR, ½ cup MOZZARELLA AND CHEDDAR CHEESE
• Grease your hands with a little bit of oil, take a small portion of the chicken mixture, flatten it on your palm and wrap the chicken around. Repeat with the remaining chicken and arrange them nicely on a baking tray.
• Mix breadcrumbs as required, one pinch of salt and some red chilli powder in a plate. On another plate, take some all-purpose flour. Also, beat an egg on a separate plate.
  BREADCRUMBS AS REQUIRED, EGG 1 OR 2, FLOUR AS REQUIRED
• Coat each finger strip with flour, dip in beaten egg and then roll in breadcrumbs. Press lightly to make them stick and arrange them back on the baking tray ready for cooking.
• Heat oil in a deep frying pan over medium-high heat. Fry them in batches until golden and crisp. Drain on paper towels.
  OIL FOR FRYING
• Enjoy your cheesy chicken nuggets with your favourite sauce or dip.

Video

To make this dish, cook boneless chicken pieces in a creamy sauce made with milk, cream, cashew and almond paste, and aromatic spices. Marinate the chicken pieces in yogurt, ginger, garlic, and salt before cooking. The sauce has milk, cream, cashew and almond paste, and a blend of spices such as cardamom, cinnamon, cloves, nutmeg, and saffron. Then, you will simmer the chicken in sauce until it becomes tender and succulent in the sauce.

Punjabi creamy chicken is a delicacy that can be enjoyed with naan bread, roti, or rice. It is a perfect dish for special occasions or festive celebrations.

Here is a simple recipe to make Punjabi Creamy Chicken at home:

Ingredients:

• OIL 1/4 CUP
• ONION BLENDED 1 MEDIUM SIZED
• CHICKEN BONELESS 500 GRAMS
• GINGER GARLIC PASTE 1 TBSP
• GREEN CHILIES CRUSHED 1 TBSP
• SALT TO TASTE
• BLACK PEPPER POWDER 1 TSP
• MILK 1 CUP
• CASHEW AND ALMONDS PASTE 2-3 TBSP
• OLPERS DAIRY CREAM 100 ML
• DRIED FENUGREEK LEAVES 1/4 TSP
• GARAM MASALA POWDER 1/4 TSP

Method

• Heat oil in a large skillet over medium-high heat. Add onion and fry until golden brown, stirring occasionally.
• Add chicken and ginger garlic paste and fry for 10 minutes, turning the chicken pieces once or twice.
• Add green chilies, salt, and black pepper and mix well. Cover the skillet with a lid and cook for another 10 minutes, or until the chicken is tender and cooked through.
• Add milk and cashew and almond paste and bring to a boil. Lower the heat and simmer for 5 minutes, stirring occasionally.
• Add cream, dried fenugreek leaves, and garam masala powder and mix well. Cook for another 5 minutes, or until the sauce is thick and creamy.
• Garnish with chopped cilantro or mint leaves if desired. Serve hot with naan bread, roti, or rice.

Enjoy your creamy chicken!

Print

Punjabi Creamy Chicken Recipe

Pujabi Creamy Chicken is famous dish of Asian sub-continent which is made with boneless chicken pieces cooked in a creamy sauce made with milk, cream, cashew and almond paste, and aromatic spices. It is a mild and smooth dish that goes well with naan bread, roti, or rice.

Ingredients

• ¼ OIL
• ONION BLENDED 1 MEDIUM SIZED
• 500 grams CHICKEN BONELESS
• 1 tbsp GINGER GARLIC PASTE
• 1 tbsp GREEN CHILIES CRUSHED
• SALT TO TASTE
• 1 tsp BLACK PEPPER POWDER
• 1 cup MILK
• 2 to 3 tbsp CASHEW AND ALMONDS PASTE
• 100 ml OLPERS DAIRY CREAM
• ¼ tsp DRIED FENUGREEK LEAVES
• ¼ tsp GARAM MASALA POWDER

Video

Fajita Pizza

First up, we have the most delicious Fajita Pizza recipe. This pizza is loaded with spicy chicken, peppers, onions, cheese and salsa. It’s like a Mexican fiesta on a crust. You can find the recipe here: The Most Delicious Fajita Pizza – YesICanCook

Cheesy Chicken Vegetable Pizza

Next, we have the Cheesy Chicken Vegetable Pizza. This pizza is perfect for sneaking in some veggies without compromising on taste. It has a creamy cheese sauce, tender chicken, broccoli, carrots and corn. You can find the recipe here: Cheesy Chicken Vegetable Pizza – YesICanCook

Chicken Afghani Pizza

Third, we have the Chicken Afghani Pizza. This pizza is inspired by the flavors of Afghanistan, with a rich and creamy sauce, marinated chicken, cilantro and green chilies. It’s a unique and flavorful pizza that you won’t forget. You can find the recipe here: Afghani Pizza with Special Sauce – YesICanCook

Seekh Kabab Pizza

Finally, we have the Seekh Kabab Pizza. This pizza is for the meat lovers, with juicy and spicy seekh kababs, cheese, onion and tomato. It’s a hearty and satisfying pizza that will fill you up. You can find the recipe here: Seekh Kabab Pizza – YesICanCook

I hope you enjoy these homemade pizza recipes as much as I do. Let me know in the comments which one is your favorite and if you have any suggestions for more pizza recipes. Happy cooking!

The art of making multilayered garlic paratha lies in the intricate process of layering and flavouring. The result is a flaky, buttery, and aromatic flatbread that is a delight to the senses. This traditional Asian subcontinent bread often enjoyed with a dollop of butter or alongside a spicy curry, has gained popularity for its delightful texture and robust flavour.

Starting with a mixture of all-purpose flour, salt, and water, we knead it into a soft and pliable consistency to prepare the dough. The key to the layers is the rolling and folding technique, which involves spreading a mixture of ghee, chopped garlic, and herbs over the rolled-out dough, then pleating and rolling it into a pinwheel before flattening it out again. We may repeat this process several times to create multiple layers that will puff up when cooked.

The cooking of the paratha is just as important as the preparation. We usually cook it on a hot tawa (griddle), flip and press it gently until golden brown spots appear on both sides. We get a perfectly cooked paratha with a crispy exterior and soft, layered interior.

Certainly! The multilayered garlic paratha is a mouth-watering delight. It not only pleases the taste buds but also showcases the culinary artistry behind its creation. It not only pleases the taste buds but also brings a piece of culinary tradition to your kitchen.

For those eager to try this recipe, here is a detailed recipe that guides you through the process. With a little practice and patience, you may bring delight to your family and friends with this delicious bread. Bon appétit!

Print

Garlic Paratha

If you love garlic and paratha, you will love this recipe for multilayered garlic paratha. This is a delicious flatbread stuffed with garlic, coriander and red chilli. It is crispy on the outside and soft on the inside. You can enjoy it with any curry, yoghurt or pickle of your choice. Here is how to make it at home.

Ingredients

• 3 cups all-purpose flour
• 1 tsp salt
• water as required.
• 1 tbsp oil
• ghee as required.
• flour as required
• garlic Garlic Paratha to taste.
• coriander leaves chopped to taste.
• red chili crushed to taste
• oil or ghee as required.

Instructions

• In a large bowl, mix the flour and salt. Add water gradually and knead a soft and smooth dough. Add oil and knead again for 5 to 6 minutes. Cover the dough with a damp cloth and let it rest for 30 minutes.
• Divide the dough into 5 to 6 equal-sized paratha balls. Roll out one ball into a thin flat bread. Apply some ghee on the surface and sprinkle some flour over it. Sprinkle crushed garlic, coriander and red chilli over it to your taste.
• Squeeze up the flattened bread and fold it into a round ball. Repeat with the rest of the dough balls. Roll out each quarter into a thin circle again. Press lightly and roll out again into a slightly thick paratha.
• Heat a griddle over medium-high heat and cook the paratha on both sides until golden brown spots appear. Apply some oil or ghee on both sides and press lightly with a spatula. Transfer to a plate and serve hot or warm.

Video

To make this recipe, you will need the following ingredients:

Ingredients used to marinate the chicken

• ½ kg chicken boneless, cut into bite-sized pieces
• salt to taste
• 1 tsp paprika powder
• 1 tsp red chili powder
• 1 tsp cumin seeds
• ½ tsp black pepper
• 1 tbsp garlic paste
• 2 tbsp tomato paste
• 1 tbsp vinegar
• ½ cup yogurt
• 1 tbsp cooking oil for cooking the marinated chicken

White sauce ingredients

• 1 to 2 tbsp butter
• 1 tbsp all-purpose flour
• 1½ cup milk
• salt to taste
• ¼ tsp black pepper
• ¼ tsp dried oregano leaves
• ½ tsp dried parsley leaves
• mozzarella and cheddar cheese, grated
• fresh coriander leaves, chopped

Marinate the chicken

The first step is to marinate the chicken. In a large bowl, add the chicken pieces and season with salt, paprika, red chili, cumin, black pepper, garlic paste, tomato paste and vinegar. Mix well to coat the chicken evenly. Then add the yogurt and mix again. Cover the bowl with plastic wrap and refrigerate for at least an hour or overnight for better results.

Chicken marinade

The next step is to cook the marinated chicken. Heat oil in a large skillet over high heat for 1 to 2 minutes and cook the chicken pieces on low flame for about 15 minutes, turning occasionally if needed, until golden and cooked through. Turn off the flame and keep it aside.

White Sauce

In a small saucepan over low heat, melt the butter and whisk in the flour. Cook for a few minutes, stirring constantly, until smooth and bubbly. Gradually whisk in the milk and bring to a boil. Lower the heat and simmer for about 10 minutes, stirring occasionally, until thickened. Season with salt, pepper, oregano and parsley. Cook until deisred thickness and turn off the flame.

Preheat your oven to 180°C (356°F) and grease a baking dish. Transfer the chicken to the prepared baking dish and drizzle white suace over the chicken. Sprinkle some cheese and garnish with fresh coriander leaves on top and bake for another 10 minutes or until the cheese is melted. Using the oven is highly recommended for doing this step. However, you can do it without an oven with extra care while cooking the chicken drizzled in white sauce and cheeze on the top using a normal gas burner. Use hand gloves and a kitchen clamp to avoid burning your hands while cooking.

Enjoy your Turkish style chicken with rice, bread or salad. Share your experience by filling the feedback form at the end of this post.