Chicken Tikka Puffs
These Chicken Tikka Puffs are inspired by my Chicken Tikka Crescent Ring recipe with the big difference being what the delicious chicken filling is served in. The chicken tikka filling is stuffed into puff pastry cups for a totally different texture and flavor than the crescent rolls. Puff pastry appetizers are used widely in Ramadan for Iftar so these make the perfect simple recipe for Iftar!
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.
INGREDIENTS (Makes 12 puffs)
1 large chicken breast, cut into small cubes
1-2 tbsp yogurt
1/2 tbsp lemon juice
1 tbsp ginger garlic paste
1-2 tbsp Shan Chicken Tikka seasoning mix
1/4 bell pepper diced
1/2 onion diced
1/2 - 1 cup of shredded cheese of your choice ( I used taco blend)
1 sheet of Puff Pastry (thawed)
1 beaten egg
1- 2 Jalapeños
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 1/2 hour - 24 hours.
Cook the chicken then add bell pepper, onion, and the shredded cheese.
Preheat the oven to 400 degrees F and prep the cupcake pan by oiling it. I use an avocado oil spray.
Take out one sheet of puff pastry and roll it out to smooth out any lines.
Cut the pastry sheet into 12 even squares. Then roll out each square to make it bigger.
Insert the squares into the cupcake pan so that the center is pressed on the bottom of the muffin cups and the corners over hang the sides.
Fill each square with a spoon of the chicken filling.
Bring the four points of each square together towards the center so that they cover the filling, then lightly press them together in the middle.
In a bowl beat an egg and brush the tops of each puff with it.
Bake the puffs for about 15-18 minutes until golden brown.
While the puffs are baking, make the avocado cream.
Once slightly cooled remove from the pan and serve with avocado cream!