#shorts Bombay Chicken Burger Puffs

By Ministry of Curry · 45 min

Ingredients

Instructions

1. Heat the oil in a medium skillet over medium heat. Add the diced onion, cover, and cook 4 to 5 minutes until translucent.
2. Add the ginger paste, garlic paste, green chilies, diced tomato, turmeric, Kashmiri chilli powder, cumin and coriander powders. Mix well, cover, and cook 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, 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 kheema cool 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 standard 12-cup muffin pan with cooking oil.
7. If using Kawan parathas, thaw 3 to 4 minutes until just pliable, then cut each into quarters to get 12 pieces from 3 parathas. If using puff pastry, thaw per package directions 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. Put 1 tablespoon of kheema in each cup, then one piece of cheddar on top.
10. Add another tablespoon of kheema on top of the cheese. If using, add one pickled jalapeño slice, then finish with a second piece of cheese.
11. Bake 18 to 20 minutes until the shells are golden and the cheese is melted and bubbling.
12. Top with the remaining fresh cilantro and the pickled onions, and serve right away.

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

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GarlicOnionCheeseTomatoCheddar cheeseGround chickenPickled onionPickled jalapeño