Ingredients:
Chicken:
7 chicken fillets, cubed small1 onion, grated
1/4 tsp whole jeera
1 tsp red masala
2 tsp crushed garlic
1/2 tsp ginger garlic
1/2 tsp crushed red chillies
2 tsp paprika
1 tsp chilli powder
1/4 tsp jeera powder
1 tsp dhania powder
3/4 tsp garum masala
1 tsp lemon juice
1 tsp sugar
1 tsp salt, adjust if needed
2 Tblspn tomato puree
2 Tblspn double cream yoghurt
2 Tblspn fresh cream
Chopped dhania
METHOD
Marinate chicken in all the masalas except for tomato puree, yoghurt and fresh cream.Braise onion in oil or butter with whole jeera till lightly golden. Add in marinated chicken.
Cook on medium to high heat for 5 minutes till water is mostly evaporated. Add in tomato puree, yoghurt and fresh cream.
Cook for further 3 minutes till mixture is creamy and not too wet. Garnish with dhania.
Dough:
250g cold butter cut in cubes2 and half cups sifted flour
1 and half tsp baking powder
1/2 tsp fine salt
1/2 cup double cream yoghurt
1/2 cup fresh cream
4 Tblspns flour for kneading
Method:
Whisk flour with baking powder and salt.Mix butter with flour using your fingertips to resemble breadcrumbs.
Pour in yoghurt and fresh cream and fold till combined.
Add in 4 Tblspn flour to knead.
Wrap dough in cling wrap and chill in fridge for 30 minutes to an hour.
Divide dough in 3's. Roll out round on floured surface, slice in 16 portions like for pizza.
Add filling on top and roll in to a croissant shape.
Place on greased tray and brush beaten egg over. Sprinkle dried herbs or poppy seeds.
Bake in a pre-heated oven on 180 degrees celcius for 20 minutes. Cool and freeze. Re-heat in oven or microwave when needed.
