Chicken Puffs are a crispy and flaky Indian appetizer that is made of delightful seasoned chicken enclosed in buttery, flaky puff pastry.
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Chicken Puffs
To be honest, I don't like making puff pastry at home; the process is worthless for me; it takes so much time and effort. So, to make these puffs in just 20 minutes, I use a pre-made puff pastry from the store.
These Chicken puffs are well seasoned and filled with a variety of flavors. The chicken in this recipe is tasteful and juicy. It is an ideal dish to serve at parties or when you need a light meal.
I enjoy these puffs as a snack, lunch or a light dinner with family or friends. I also serve them at parties or special occasions.
In my opinion: These Chicken puffs are super simple, easy, delicious and take about 20 minutes to prepare, and the process is effortless.
Why We Love This Recipe
- It is an incredibly tasty snack.
- This is simple to make.
- Perfect for picnics and to pack in lunch boxes.
- Easy to serve.
- Children love them.
What Are Chicken Puffs Made Of?
Puff Pastry Sheet. I used a store-bought puff pastry. It creates a light and flaky base for this dish. It also gives a crispy texture.
Chicken Breast. I used boneless and skinless chicken breast. You may use chicken thighs if that's what you have on hand.
Onion. I like to add onion because it enhances the taste of the filling.
Olive Oil. I used it in cooking the fillings. You can use avocado oil or vegetable oil.
Curry Powder. It adds color and flavor to your dish.
Chili Powder. I only add a tiny amount to give a hint of spice to the chicken.
Nigella seeds (optional): To garnish with. I like their color and flavor.
“See the recipe card for full information on ingredients and quantities.”
How To Make Chicken Puffs?
One (Make the Filling): Heat the oil in a non-stick pan, add onion and sauté for 1-2 minutes or until softened.
Two: Add chicken, curry Powder, chili Powder, and salt, and keep cooking for another 2 minutes, then simmer on low heat for 4-5 minutes, then let it cool.
Pro Tip: Ensure that your filling is flavorful. Taste the filling and adjust the seasonings to your liking.
Three (Make the Puffs): Preheat the oven to 180C / 350F and line a baking tray with parchment paper.
Four: Cut the cold Puff Pastry Sheet into squares, add about 2 tablespoons of the filling in the center of half of the squares, and then cover them with the other halves.
Pro Tip: Don't overfill the puffs to make it easier to close them.
Five: With a fork, press on the squares on all sides to seal them.
Six: Repeat making chicken puffs. Sprinkle with some nigella seeds, then transfer to the baking tray.
Pro Tip: If your baking tray isn't large enough you can bake these puffs in batches.
Seven: Bake for 10-12 minutes, then remove from the oven.
Variations & Substitutions
- While making the chicken filling, you can add mushrooms. You may also consider adding hard-boiled eggs after cooking onions to achieve a different taste.
- Other spices that you could add to the filling include ground turmeric, garam masala, ground coriander, and fennel powder.
- You can sprinkle your pastry with sesame instead of nigella seeds.
- Add your favorite cheese to the fillings.
- You may also add vegetables to your chicken filling such as potatoes, carrots, and green peas.
Serving Suggestions
Serve your favorite beverage to enjoy with this snack. Personally, I like to serve them with White Chocolate Latte in my snack time.
You my also serve them for lunch with Classic Taco Salad or Rocket Salad with Parmesan. Or Dip them in Cilantro Garlic Sauce, Haydari (Turkish Yogurt Sauce) or Egyptian Tahini Sauce.
These puffs can either be served hot or cold, you get to choose.
Storage
To store: I store these savory snacks in the fridge for up to 3 days.
To reheat: Microwave them for 1-2 minutes before serving.
Freeze: I usually freeze these puffs while they are uncooked for a month in a Ziploc bag.
More Chicken Recipes
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Indian Chicken Puffs
Equipment
- Skillet
- Measuring spoons
- Kitchen knife
- Chopping board
- Baking sheet
Ingredients
- 1 Puff Pastry sheet
- 2 Cups Boneless Chicken Breast , Chopped into cubes
- 1 Large Onion , Chopped
- 2 tablespoon Olive Oil
- 1 tablespoon Curry Powder
- ½ teaspoon Salt
- ½ teaspoon Chili Powder
- 1 teaspoon Nigella seeds (optional)
Instructions
- Make the Filling: Heat the oil in a non-stick pan, add onion and saute for 1-2 minutes or until softened.2 tablespoon Olive Oil, 1 Large Onion
- Add chicken, curry Powder, chili Powder and salt, and keep cooking for another 2 minutes, then simmer on low heat for 4-5 minutes, then let it cool.2 Cups Boneless Chicken Breast, 1 tablespoon Curry Powder, ½ teaspoon Chili Powder, ½ teaspoon Salt
- Make the puffs: Preheat the oven to 180C / 350F. and line a baking tray with parchment paper.
- Cut the cold Puff Pastry Sheet into squares, add about 2 tablespoons of the filling in the center of half of the squares and then cover them with the other halves.1 Puff Pastry sheet
- With a fork, press on the squares on all sides to seal them. Repeat making chicken puffs.
- Sprinkle nigella seeds on top, then transfer to a baking tray.1 teaspoon Nigella seeds
- Bake for 10-12 minutes, then remove from the oven.
Notes
- Ensure that your fillings are flavorful. The taste of your chicken puffs will largely be determined by the seasoning in the stuffings.
- Line your baking tray with parchment paper to prevent your pastry from sticking to the baking tray and to allow it to bake evenly.
- If your baking tray isn't large enough you can bake these puffs in batches.
- Don't overfill the puffs to make it easier to close them.
Leo says
I added some chopped bell pepper to the filling. Easy to Make!
Kate says
Delicious snacks! Thanks.