Directions
In a bowl, add chicken mince, National Chicken Tikka Masala, National Ginger Garlic Paste 1tsp oil & marinate for 30 mins.
Heat 1tbs oil in a pan, add chopped onions and fry for a few minutes.
Add marinated chicken mince and fry until color changes.
Add tomato paste and cook until mince is completely cooked and oil has been soaked.
Turn off the stove and add cream.
Heat a piece of coal on your stove top till it gets red hot.
Place a piece of foil in your pot of mince. Place the coal on the foil, souse with a little oil, and smoke will start to blow. Shut the lid immediately.
Leave till the smoke dissipates. Now add finely chopped mint leaves and green chilies.
Chicken puff:
Take the thawed but cold Puff Pastry Sheets and cut them into squares.
Add 1.5 tbsp of minced filling in the center and add a cut pastry sheet over it.
Press and seal the puff pastry sheets on all sides. Crimp the edges using a fork.
Similarly, fill and seal all the remaining chicken puffs. Brush each wrapped pastry with whisked egg (for the golden crispy look).
Transfer the uncooked chicken puffs to a baking tray.
Place the baking tray in the preheated countertop oven and bake for 12 minutes.
Once baked, remove from the oven.
Server Hot with National Ketchup or National Chili Garlic Sauce
