Indian Chicken Puffs

Mumbai has a size-able population of Iranians immigrants who emigrated to India. They follow the Zoroastrian faith and are called Parsis. Their cuisine is simply divine influenced by the culture of Iran.

On my way to St. Xavier’s College (my alma mater), in Colaba, I would stop at two Parsi-owned bakeries, Kyani Bakery and Bastani Bakery. These puffed chicken pastries are one of the many treats sold by them AND are my absolute favorite snack!

INGREDIENTS

CHICKEN FILLING
• 1 to 2lbs. Boneless chicken
• 1 1/2 teaspoons salt
• 1 teaspoon pepper
• 1 teaspoon turmeric
• 1/2 coriander powder
• 1 teaspoon salt

WHITE SAUCE
• 3 tablespoons butter
• 1 onion
• 5 cloves garlic
• 1/2 teaspoon rosemary
• 1/2 teaspoon thyme
• 1/2 teaspoon of red chili powder
• 4 tablespoons flour
• 1 cup milk
• 1 cup fresh cream
• 3 tablespoons of grated cheese

PASTRY
• Frozen pastry sheets (I love Betty Crocker)
• 1 egg for brushing

METHOD

CHICKEN FILLING
1. Marinate chicken with salt and pepper. Add more pepper if you like. I do.
2. Heat a pan, add butter and thyme.
3. Add the chicken and cook it till tender.
4. Once cool, shred the chicken and keep aside.

WHITE SAUCE
1. Finely chop the onion, garlic, rosemary and thyme separately.
2. In a pan, heat the butter and sauté the onions till translucent.
3. Sauté in the garlic, herbs and chili powder.
4. Next add in the flour and mix well. If needed, add another tablespoon of butter. I highly recommend it!
5. Slowly pour in the milk and cream stirring constantly to avoid any lumps.
6. Add the shredded cheese.
7. Blend the white sauce to make a smooth paste if you like. If you don’t mind the bite of onion in your mouth you can leave it as is.
8. Mix in the white sauce with the chicken. Allow to cool in the fridge.

PULLING IT ALL TOGETHER
1. Preheat the oven to 350 degrees.
2. Use a non-stick or silicon muffin tray.
3. With a 4.5″ and 2.5″ round cutters, cut the right number of circles of each size to correspond with the set in your tray. For instance, if you use a 12-muffin tray, cut 12 4.5”circles and 2.5” circles.
4. Place the larger circle in the muffin pan and fill with a tablespoon or two of chicken filling.
5. Cover with the smaller pastry discs, and generously brush the top with egg wash.
6. Heat the oven to 350 degrees.
7. Bake for 20 minutes, or until the tops are puffy and golden brown.

 

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