Flaky Puff Pastry Filled With Creamy Butter Chicken
This Butter Chicken Puff Pastry Pocket combines the comforting flavors of classic Indian butter chicken with the crispy, flaky texture of golden puff pastry. Each pocket is filled with creamy, spiced chicken simmered in Amul butter and Fadwa masala, then wrapped in buttery layers of pastry and baked until perfectly puffed. Topped with an egg wash and black sesame seeds, these pastries are as beautiful as they are delicious. They make an elegant appetizer, a cozy dinner, or a creative way to use leftover butter chicken.
Ingredients
- 2 boneless, skinless chicken breasts cut into bite-sized chunks
- 1.5 tbsp ghee
- 2 tbsp Fadwa Butter Chicken Masala
- Salt to taste
- 1/4 tsp chili powder or more for heat
- 1 heaping tbsp tomato paste
- 1 tbsp sugar
- 1 small pack Amul butter cut into cubes, 80-100 grams
- 1/4 cup heavy cream or more if desired
- 1 pack puff pastry
- 1 egg for egg wash
- a few black sesame seeds for garnish
Instructions
Prepare the Butter Chicken
- Cut the chicken breasts into bite-sized chunks. Pat them dry with a paper towel so they sear nicely.
- In a large pan, melt the ghee over medium heat. Add the chicken pieces and sauté until they are about halfway cooked and look light golden on the outside but still soft inside.
- Sprinkle in the Fadwa Butter Chicken Masala, then add salt and chili powder. Stir well so every piece of chicken is coated with the seasoning.
- Add the tomato paste and mix thoroughly. Stir in the sugar and let it dissolve into the sauce – this balances the tomato paste acidity and gives the dish a signature buttery sweetness.
- Drop in the cubes of Amul butter and let them melt slowly, coating the chicken and forming a silky base. The sauce will start to thicken and take on a glossy, rich color.
- When the chicken is about ¾ done and tender, pour in the heavy cream. Stir gently to combine and let it simmer for 2–3 minutes. Immediately turn the heat off. Do not overcook the cream; you just want everything to come together smoothly.
- Once the sauce looks luscious and the chicken is fully cooked, remove from heat. Let cool.
Prepare the Puff Pastry Pockets
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Allow the puff pastry sheets to thaw just enough to become pliable but still cool to the touch.
- Roll out the puff pastry slightly on a lightly floured surface to smooth out the folds. Cut each sheet into even rectangles or squares, depending on the size you want for your pockets.
- Spoon about 2–3 tablespoons of the butter chicken mixture into the center of each pastry square. To make the filling extra creamy and prevent drying, stir in an extra tablespoon of heavy cream or a small cube of butter right before assembling. This keeps the filling rich and moist during baking.
- Fold the puff pastry over the filling to form a rectangle or triangle pocket. Press the edges together firmly with a fork to seal
- Transfer the pockets to your prepared baking sheet. In a small bowl, whisk one egg to make an egg wash, then brush it over the tops of each pastry. This creates a shiny, golden finish.
- Sprinkle a few black sesame seeds (optional but highly recommended for flavor and presentation) over each pastry before baking.
- Bake for 18–22 minutes, or until the puff pastry is deeply golden, crisp, and flaky. Avoid overbaking, as the filling may start to dry.
- Once baked, let them rest for 5 minutes before serving as the filling will be hot. Serve warm, optionally with a side of cooling yogurt-cilantro sauce or mango chutney.
Notes
- For an extra luscious filling, stir in 1–2 tablespoons of cream right before baking or even brush a small amount of cream over the sealed edge before egg washing — this traps in moisture.
- You can also add a small pat of butter inside each pocket before sealing for a richer bite.
- These pastries are best enjoyed fresh from the oven when the crust is crisp and the filling is creamy.