Cook up these golden Butter Chicken Sambouseks using Sadia Easy and Juicy Chicken Breast Small Cubes and Sadia Frozen Peas. This creative recipe stuffs crispy pastry pockets with a rich, creamy butter chicken filling spiced with garam masala and fenugreek. Air-fried to a perfect crunch, they make an irresistible appetizer or party snack. Plate them up with mango chutney for a flavorful treat that will disappear in seconds.
Cooking Time
65 Mins
Frying
| Sadia Easy and Juicy Chicken Breast Small Cubes | 450g |
| Sadia Garden Peas | 145g |
| Light oil | 2 tbsp |
| Fenugreek powder | ¼ |
| Garam masala | 2 tsp |
| Red onion (finely diced) | 150g |
| Ginger-garlic paste | 1 tsp |
| Cumin powder | 1 tsp |
| Chili powder | 1 tsp |
| Butter | 2 tbsp |
| Lemon juice | 1 tbsp |
| Tomato paste | 2 tbsp |
| Cream | 125ml |
| Yogurt | 1 tbsp |
| Salt and pepper to taste | |
| Chopped coriander for garnish | |
| Sambousek leaves | 40 |
| Flour and water paste for sealing |
Fry Chicken:
In a frying pan on medium heat, add half the oil.
Add the chicken and fenugreek powder and 1 tsp garam masala, saute until chicken is cooked. Remove from pan and set aside.
In the same pan, add the rest of the oil, cook the onion, garlic ginger paste, cumin, garam masala, chili powder, lemon juice and butter.
Add the tomato paste, cream and yogurt. Reintroduce the chicken and add the frozen peas. Let it simmer until the sauce reduces. Break up the larger pieces of chicken. Add salt and pepper to taste. Let it cool.
Assemble dish:
Place the sambousek sheet on a board and place 2 tsp of mixture in one corner. Fold in a triangle until the end of the sheet and seal with the flour paste.
Repeat with all the sheets and keep the finished sambousek under a damp towel to stop them drying out.
Lightly oil the sambousek and place in an air fryer and cook at 200°C for 12 mins or until golden.
Don’t overfill the fryer.
Serve:
Arrange on a serving plate and sprinkle with chopped coriander and serve with cucumber raita and mango chutney.
