Tender Chicken in Flaky Pastry

Ingredients

• All Purpose Flour 2½ Cups
• Salt 1 tsp
• Clarified Butter ¼ Cup
• Water ½ Cup
• Oil 1 tbsp
• Ginger Garlic Paste 1 tbsp
• Chicken 300g
• Pepper ½ tsp
• Cumin Powder ½ tsp
• Chili Flakes ½ tsp
• Chili Powder ½ tsp
• Onion 1 medium size
• Chilies 1 tsp
• Coriander Leaves 1 tbsp
• Clarified Butter ½ Cup
• All Purpose Flour 1 tbsp
• Oil for frying

Ingredient Image

Step 1

Mix the flour, salt, and clarified butter in a bowl. Gradually add water and knead it into a firm dough—give it at least 10 minutes of kneading. Once smooth, brush some oil on top, cover it, and let it rest for about 20 minutes.

Step 2

Heat some oil in a pan, then add ginger-garlic paste and sauté for a minute. Toss in the chicken and cook until it turns white, about 5-6 minutes.

Step 3

Season with salt, pepper, cumin, chili flakes, and chili powder. Stir everything well, add a little water, cover, and let it simmer on medium-low heat for 10 minutes.

Step 4

After that, stir in chopped onions, fresh chilies, and coriander leaves. Mix well and take the pan off the heat.

Step 5

Divide the rested dough into 4 equal pieces. Mix some clarified butter with flour to make a paste.

Step 6

Take one dough ball, flatten it, brush on the butter-flour paste, sprinkle a little flour, then fold and roll it out again.

Step 7

Cut the rolled dough in half, flatten one piece slightly, add a good spoonful of the chicken filling, and seal the edges tightly.

Step 8

Heat oil for frying and cook each filled pastry on low heat for about 20 minutes until golden and crispy. Serve warm with your favorite sauce!