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Chicken Tikka Puffs

I love making new recipes and testing them out on my husband and my kids. Sometimes they can be a hit or miss. But these chicken tikka puffs. I decided to combine their favourite flavours, chicken puffs and chicken tikka. So these chicken tikka puffs worked out great. 

I love making these chicken tikka puffs for my guests and even for Ramadan! You can't get an easier recipe than this. You can make them less spicy by reducing the tikka masala, or add more tikka masala if you prefer something spicier. Serve these tikka puffs with ketchup or your favourite sauces. 

Chicken Tikka Puffs

Preparation Time 20 minutes 

Cook Time 20 minutes 

Yields 8


200 grams chicken breasts- cubed 

1 1/2 tablespoons tikka masala 

Salt- to taste 

1/2 teaspoons black pepper 

1/2 teaspoon coriander powder 

1 small green pepper- chopped 

1 small onion- chopped 

1 teaspoon garlic paste 

1 teaspoon ginger paste 

2 tablespoons tomato puree 

4 tablespoons heavy cream 

Fresh coriander- chopped 

8 puff pastry squares 

Egg wash- 1 egg mixed with 1 tablespoon water. 

1 teaspoon black or white sesame seeds 


  1. Fry the chicken with the spices. Once fried, add the onion and peppers. Mix well. 

  2. Add the garlic and ginger paste. Sauté for 1 minute 

  3. Add tomato puree and heavy cream. Mix well and cook for 2-3 minutes. Mix the coriander into the mixture. 

  4. Take it off the heat and cool the mixture to room temperature 

  5. Lay the puff pastry squares onto a lined baking sheet. Leave a couple centimetres between each puff pastry sheet. 

  6. Fill the puff pastry with 2-3 heaped tablespoons of the mixture and seal them with the egg wash. 

  7. Brush the pastries with egg wash and make slits on the top. Sprinkle over some sesame seeds. 

  8. Bake at 180c for 20 minutes, until golden and crispy. If using an air fryer, air fry at 180c for 15 minutes. 

  9. Cool 5 minutes before serving. 

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