Chicken Puff | How to make Chicken Puff

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ByHuma Kalim
Created on 8th Dec 2015
  • Chicken Puff, How to make Chicken Puff
Chicken Puffby Huma Kalim
  • Chicken Puff | How to make Chicken Puff (59 likes)

  • 0 reviews
    Rate It!
  • By Huma Kalim
    Created on 8th Dec 2015

About Chicken Puff

A quick and simple snack recipe for tea time.

Chicken Puff, a deliciously amazing recipe to treat your family members. This recipe of Chicken Puff by Huma Kalim will definitely help you in its preparation. Surprisingly the preparations for Chicken Puff can be done within few minute. Isn't it interesting. Also, the time taken for cooking Chicken Puff is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 10 people.A lot of times making Paneer Tikka can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Chicken Puff is just too tempting. Cooking Chicken Puffat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Chicken Puff is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofChicken Puff from Better Butter.

  • Prep Time0mins
  • Cook Time15mins
  • Serves10People

Video for key ingredients

  • Homemade Mayonnaise

  • Homemade Short Crust Pastry

Chicken Puff

Ingredients to make Chicken Puff

  • 500 gm Chicken Breast
  • 1/2 tsp black pepper powder
  • 1/2 tsp salt
  • 1/4 tsp ginger-garlic paste
  • 1/4 cup water
  • 15 to 20 Puff pastry sheets
  • Mix the below listed 4 ingredients:
  • 5 tbsp garlic mayonnaise (in plain mayo add crushed garlic)
  • 3 tbsp tomato ketchup
  • 1 and 1/2 tbsp mustard paste
  • 1 tbsp crushed red chilli

How to make Chicken Puff

  1. Pressure cook the chicken breast with black pepper powder, salt, ginger-garlic paste and water together for 2-3 whistles. Once cooled, remove the chicken and shred it.
  2. In a bowl, mix together the mayonnaise, tomato ketchup, mustard paste and crushed red chilli flakes to it.
  3. Then mix the shredded chicken with the prepared paste. Adjust the salt levels as per taste.
  4. Take a pastry and fill it with the prepared chicken filling. Fold and twist with fingers to form a pattern or use the fork to seal it ( Press the fork to the edges of folded pastry to seal)
  5. Bake at 180 degrees celsius for 25 to 30 minutes till it turns light brown in color and is puffed up.
My Tip: Notes on storing and freezing- Freeze it separately on a tray. Store in a zip lock when frozen Defrost on counter for 5 minutes and bake till done.

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