Creamy Butter Chicken Puff
30 min
2 SERVINGS
INGREDIENTS
- 1 pack Sadia Lemon Yoghurt Chicken Breast, thawed
- 1 pack frozen prata
- 1 egg
- 50g butter
- 150ml heavy cream
- 1/2 tsp salt
- 2 tsp sugar
Spices, to blend
- 35g cashews or walnuts
- 1 medium yellow onion (quartered)
- 1 5cm ginger (peeled)
- 2 tbsp minced garlic
- 150ml tomato puree
- 1 piece chilli padi
- 1 stick cinnamon
- 2 black cardamom pod
- 2 green cardamom pod
- 1/2 tsp fenugreek seeds
- 1/2 tbsp Garam Masala
- 1 tsp chili powder
- 2.5g dried fenugreek leaves
METHOD
- Blend spice ingredients to a paste
- Melt 20g butter in a heated deep pan, over medium heat. Add the blended paste and fry till fragrant
- Add heavy cream, salt and sugar, and bring to boil
- Turn off the heat then add in the remaining butter
- Slice Lemon Yoghurt Chicken Breast into bite-sized pieces and add to the sauce. Mix well
- With a spoon, place 2 to 3 scoops of the mixture into the centre of a semi-thawed frozen prata. Fold over and pinch the edges shut. Then pleat the edges like a regular curry puff by pinching and twisting it over.
- Brush the pastry with some egg wash, then bake at 200°C for about 20 mins, or till golden brown.
- Serve hot!
Easy and fast cooking within 15 min
No Gluten
Whole chicken breast meat
No added preservatives and artificial coloursOther Recipes
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