Chicken Tikka Crescent Ring
Updated: Jun 6, 2021
Introducing my spin on the Crescent Ring. I've mostly seen buffalo chicken or bbq chicken versions of this crescent ring so I wanted to put my own spin on it and represent my pakistani culture and cuisine. The sweetness from the crescent rolls and the spice from the chicken tikka make for a perfect combination. The avocado cream is the perfect dipping sauce but I think ranch would also be great with this!
Try the marinade before coating the chicken and adjust it to your taste.
The Shan Chicken Tikka seasoning mix can be found at most Asian markets .
The chicken marinade can easily be adjusted if too spicy or strong for your liking, add more yogurt.
Chicken: 1 pound chicken breast, cut into small cubes
3 tbsp yogurt
1/2 tbsp lemon juice
1 tbsp ginger garlic paste
3 tbsp Shan Chicken Tikka seasoning mix
1/2 tbsp crushed red pepper flakes
2 cans crescent rolls (8 rolls each)
1 bell pepper diced
1/2 onion diced
1/2 jalapeno diced
1.5 cup of shredded cheese of your choice ( I used pepper jack)
1/3 cup Sour Cream
2 tablespoons Lemon Juice
1/4 cup of Cilantro
Salt as needed
Combine all the ingredients for chicken marinade. Taste and adjust your liking.
Marinate the chicken for two - 24 hours.
Cook the chicken then add bell pepper, onion, jalapeno, and 1/2 cup of the shredded cheese.
Unroll both cans of dough; separate into 16 triangles.
On a baking pan arrange the triangles in a ring so the wide sides of triangles form a circle in the center. The pointed sides should be facing outwards. The dough will overlap. Dough ring should look like the sun. (See image below)
Place remaining cheese on on the inner part of the circle. Then top with the chicken mixture. (See image below)
Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little, see image below)
Bake at 375 degrees for 25 minutes.
Cut into pieces and serve warm with avocado cream or ranch!