Bombay Chicken Burger Puffs

By Ministry of Curry · 60 min

Ingredients

Instructions

1. Heat the oil in a medium skillet over medium heat. Add the onion, cover and cook for 4 to 5 minutes until translucent.
2. Add the ginger paste, garlic paste, green chilies, tomato, turmeric, Kashmiri chilli powder, cumin powder and coriander powder. Mix well, cover and cook for about 3 to 4 minutes, until the tomato breaks down and the onion is soft.
3. Add the ground chicken and break it up well with a spatula. Cook uncovered, stirring now and then, for about 8 to 10 minutes, until fully cooked and any liquid has evaporated.
4. Stir in the garam masala. Crush the kasoori methi between your palms, add it with half the cilantro, then remove from heat.
5. Let the mixture cool for 5 to 10 minutes, then stir in the ketchup and mayonnaise (or mustard) until well combined.
6. Preheat the oven to 375°F (190°C). Lightly spray a 12-cup muffin pan with oil.
7. If using Kawan parathas, thaw for 3 to 4 minutes until pliable, then cut each into quarters to get 12 pieces. If using puff pastry, thaw according to the package and cut each sheet into 12 equal squares.
8. Press each piece into a muffin cup, pushing the dough up the sides to form a cup.
9. Spoon 1 tablespoon of kheema into each cup. Top with a piece of cheddar. Add another tablespoon of kheema, then add a pickled jalapeño slice if using, and finish with a second piece of cheese.
10. Bake for 18 to 20 minutes, until the shells are golden and the cheese is melted and bubbling.
11. Top with the remaining cilantro and the pickled onions, and serve immediately.

Summarized from Ministry of Curry's video. Watch it for the details.

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GarlicOnionCheeseTomatoCheddar cheeseGround chickenPickled onionPickled jalapeño