Chicken Tikka Empanadas
A fusion of Indian and Argentine flavors in a crispy empanada wrapper. Chicken tikka filling wrapped in a flaky pastry, served hot with a side of raita.
Ingredients
- ●1 pound boneless chicken breastcut into small pieces
- ●1/2 cup yogurtplain, unflavored
- ●1 teaspoon garam masalaground spice
- ●1 teaspoon cumin powderground spice
- ●1 teaspoon coriander powderground spice
- ●1/4 teaspoon cayenne pepperground pepper
- ●1/2 teaspoon saltground salt
- ●2 cups all-purpose flourfor empanada dough
- ●1/4 cup lardmelted, for empanada dough
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a bowl, whisk together the garam masala, cumin powder, coriander powder, cayenne pepper, and salt.
- 3
Add the spice mix to the yogurt and mix well.
- 4
Add the chicken pieces to the yogurt mix and marinate for at least 30 minutes.
- 5
Heat a skillet over medium-high heat. Add the chicken to the skillet and cook until browned and cooked through.
- 6
Roll out the empanada dough and cut into circles using a cookie cutter or the rim of a glass.
- 7
Place a spoonful of the chicken tikka mixture onto one half of each dough circle.
- 8
Fold the dough in half and press the edges together to seal the empanada.
- 9
Brush the tops of the empanadas with lard and bake in the oven for 15-20 minutes, or until golden brown.
- 10
Serve hot with a side of raita.