Posted by Anjus on Oct - 26 - 2012 under Chicken, Puffs
  • Chicken fillets / Boneless Chicken: 300g
  • Turmeric powder: 1/4 tsp
  • Pepper powder: 1/4 tsp
  • Salt: to taste
  • Puff Pastry Sheets
  • Egg White
For Masala
  • Onion: 2
  • Tomato: 1
  • Ginger: 2 inch piece
  • Garlic: 5-6 pods
  • Green chilly: 1-2
  • Turmeric powder: 1/4 tsp
  • Chilly powder: 1 tsp
  • Coriander powder: 1/2 tsp
  • Pepper powder: 1/4 tsp
  • Fennel powder: 1/4 tsp
  • Garam Masala: 1/4 tsp
  • Salt: to taste
  • Curry leaves
  • Coriander leaves
  • Mustard seeds
  • Oil
Cuisine: Cooking time: 25-30 mins Serving: 7-8 people


 Initial Preparations:

  • Keep the puff pastry sheets in room temperature to thaw.
  • Preheat the oven to 200 D.
  • Clean and chop chicken into small pieces. Cook it with turmeric powder, pepper powder and salt.
  • Chop onion, tomato,ginger, garlic, green chilly, curry leaves and coriander leaves into fine pieces.
  • Egg white is separated, beat lightly and set aside.
  • Make ready a baking pan with lined aluminium foil.



  1. Heat oil in a pan, splutter mustard seeds.
  2. Add few chopped curry leaves followed by onions, ginger and garlic. Saute well until onions are soft.
  3. Add tomato and green chilly, mix well.
  4. Keep it in low flame and add all powders. Mix well.
  5. Put the chicken pieces along with the liquid, if present. Saute well and allow to cook well for few minutes. Smash the piece lightly if they look big.
  6. Allow this to form a dry mix.
  7. Add curry leaves and coriander leaves.
  8. Cover it and keep aside. Let it cool.
  9. Spread the pastry sheets a little by sprinkling a few flour.
  10. Place a little masala on one side and form desired shapes.
  11. Seal the edge lightly by using pressing with wet finger or fork.
  12. Place it on the baking tray.
  13. Brush egg white on the top of each.
  14. Bake it for 20-25 minutes or until it turns light brown.


  • If the chicken is not boneless,  remove the bone after cooking it with turmeric powder, pepper powder and salt.



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