Chicken Puffs
Flaky, buttery puff pastry filled with a savory and aromatic spiced chicken mixture. This classic Indian bakery snack is surprisingly easy to make at home and perfect with a cup of chai.
For 6 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Cook and Shred the Chicken
- b.Place the boneless chicken in a small pot. Add enough water to cover it and a pinch of the salt.
- c.Bring to a boil over medium-high heat, then reduce heat and simmer for 8-10 minutes, or until the chicken is cooked through and no longer pink inside.
- d.Drain the water completely and let the chicken cool for 5-10 minutes.
- e.Once cool enough to handle, shred the chicken into fine pieces using two forks or your fingers. Set aside.
- 2
Step 2
- a.Prepare the Savory Filling
- b.Heat vegetable oil in a pan or skillet over medium heat. Add the finely chopped onions and sauté for 4-5 minutes until they become soft and golden.
- c.Add the ginger garlic paste and chopped green chilli. Cook for 1 minute until the raw aroma disappears.
- d.Stir in the turmeric powder, red chilli powder, and coriander powder. Sauté for 30 seconds until fragrant.
- e.Add the shredded chicken and the remaining salt. Mix thoroughly to ensure the chicken is well-coated with the spices.
- f.Cook for another 2-3 minutes, stirring occasionally. Turn off the heat.
- g.Finally, stir in the garam masala and freshly chopped coriander leaves. Transfer the filling to a bowl and let it cool down completely.
- 3
Step 3
- a.Assemble the Puffs
- b.Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
- c.Lightly flour a clean work surface and gently unroll the thawed puff pastry sheet.
- d.Using a sharp knife or pizza cutter, cut the sheet into 6 equal rectangles (approximately 4x5 inches each).
- e.Spoon about 2 tablespoons of the cooled chicken filling onto one half of each rectangle, leaving a 1/2-inch border around the edges.
- f.Lightly brush the borders with water. Fold the empty half of the pastry over the filling to create a rectangle or turnover.
- g.Press the edges together firmly to seal. For a decorative and secure seal, crimp the edges with the tines of a fork.
- 4
Step 4
- a.Bake to Golden Perfection
- b.Carefully transfer the assembled puffs to the prepared baking sheet, spacing them about 1-2 inches apart.
- c.Using a sharp knife, make two small diagonal slits on the top of each puff. This allows steam to escape and prevents them from bursting.
- d.In a small bowl, beat the egg to create an egg wash. Brush the tops of the puffs evenly with the egg wash for a golden, shiny finish. (For an egg-free version, you can use milk).
- e.If using, sprinkle the nigella seeds or sesame seeds over the top.
- f.Bake in the preheated oven for 20-25 minutes, or until the puffs are deeply golden brown and puffed up. Rotate the baking sheet halfway through for even baking.
- g.Remove from the oven and let them cool on a wire rack for at least 5-10 minutes before serving. They are best enjoyed warm.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the chicken filling is completely cool before placing it on the pastry. A warm filling can melt the butter in the pastry, making it less flaky.
- 2Work with cold puff pastry. If it becomes too soft or sticky, place it back in the refrigerator for 10-15 minutes.
- 3Don't overfill the puffs, as this can cause them to burst open while baking.
- 4The egg wash is crucial for achieving that classic golden, shiny crust. Don't skip it!
- 5You can make the filling a day in advance and store it in an airtight container in the refrigerator.
- 6For extra flavor, you can add a teaspoon of lemon juice to the chicken filling after it has cooled.
Adapt it for your goals.
Vegetarian
Replace the chicken with 250g of crumbled paneer, sautéed mushrooms, or a mixture of finely chopped vegetables like carrots, peas, and potatoes.
SpicierSpicier
Increase the amount of green chilli and red chilli powder to your preference. You can also add 1/4 teaspoon of black pepper powder along with the other spices.
Different MeatDifferent Meat
Substitute the shredded chicken with an equal amount of cooked minced lamb (keema) or minced turkey for a different flavor profile.
Flavor TwistFlavor Twist
Add 1/4 tsp of fennel powder (saunf) to the spice mix for a unique, slightly sweet aromatic flavor common in some bakery-style puffs.
Why this is on our healthy list.
Protein Powerhouse
Chicken is an excellent source of lean protein, which is essential for muscle repair, growth, and maintaining overall body function.
Energy Boost
The carbohydrates from the pastry provide a quick source of energy, making this a satisfying and energizing snack.
Aromatic Spices
Spices like turmeric and ginger contain beneficial compounds like curcumin and gingerol, which are known for their anti-inflammatory properties and antioxidants.
Frequently asked questions
One homemade Chicken Puff contains approximately 350-400 calories, primarily depending on the brand of puff pastry used and the amount of oil in the filling.
