Chicken Tikka Croissants have become a go-to in my kitchen, especially when I’m looking for something that’s both comforting and a little bit exciting.
They’re perfect for a weekend brunch, a fun lunch, or even as appetizers for a get-together.
What makes these little cuties so special is the combination of flaky, buttery croissants with the flavorful, slightly spicy chicken tikka filling. It’s a fusion that just works!
Chicken Tikka Croissant: A Flavor Fusion
This dish is basically a savory pastry that combines the best of Indian and French cuisine.
Imagine tender pieces of chicken marinated in aromatic spices, nestled inside a warm, crispy croissant.
It’s the perfect blend of textures and tastes – the richness of the croissant complements the spiced chicken beautifully.
These are fantastic served warm, straight from the oven.
You can enjoy them on their own, or pair them with a side salad or a light soup for a more complete meal.
They are also great for potlucks, picnics, or any casual gathering.
Chicken Tikka Croissant Recipe: A Closer Look at the Ingredients
Here’s what you’ll need to make these delicious pastries:
- Boneless, skinless chicken breasts: About 1.5 pounds, cut into small, bite-sized pieces. This ensures the chicken cooks quickly and evenly.
- Plain yogurt: 1/2 cup. I prefer full-fat yogurt for a richer flavor and creamier texture. This also helps the marinade stick better to the chicken. Greek yogurt is a good alternative.
- Ginger-garlic paste: 2 tablespoons. You can find this pre-made in most grocery stores, or you can easily make your own by blending equal parts fresh ginger and garlic.
- Lemon juice: 2 tablespoons. Freshly squeezed is always best!
- Spices:
- Turmeric powder: 1 teaspoon
- Cumin powder: 1 teaspoon
- Coriander powder: 1 teaspoon
- Garam masala: 1 teaspoon
- Chili powder: 1/2 teaspoon (adjust to your spice preference)
- Salt: To taste
- Butter: 2 tablespoons, melted.
- Croissants: 6 large, store-bought croissants. Make sure they’re fresh for the best flakiness.
- Fresh cilantro: Chopped, for garnish (optional).
If you can’t find ginger-garlic paste, just use 1 tablespoon of minced fresh ginger and 1 tablespoon of minced fresh garlic. As a substitution for croissants, you could try using puff pastry sheets, though the texture will be slightly different.
Step-by-Step Instructions for Chicken Tikka Croissant
Let’s get cooking! Here’s how to bring this recipe to life:
- Marinate the Chicken: In a large bowl, combine the chicken pieces with the yogurt, ginger-garlic paste, lemon juice, turmeric powder, cumin powder, coriander powder, garam masala, chili powder, and salt. Mix everything well so that the chicken is evenly coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes. For best results, marinate for 2-3 hours, or even overnight.
- Cook the Chicken: Heat the melted butter in a large skillet or pan over medium-high heat. Add the marinated chicken and cook for about 8-10 minutes, stirring occasionally, until the chicken is cooked through and slightly browned. You’ll know it’s done when the juices run clear when you pierce a piece with a fork.
- Prepare the Croissants: While the chicken is cooking, carefully slice each croissant horizontally, almost all the way through, but leaving a small “hinge” on one side. Be gentle so you don’t tear the croissant.
- Assemble the Croissants: Once the chicken is cooked, let it cool slightly. Then, spoon a generous amount of the chicken tikka mixture into each croissant. Don’t overfill them, or they’ll be difficult to close.
- Bake the Croissants: Preheat your oven to 350°F (175°C). Place the filled croissants on a baking sheet lined with parchment paper. Bake for 8-10 minutes, or until the croissants are golden brown and heated through. The parchment paper prevents sticking and makes cleanup easier.
- Final Touches: Carefully transfer the warm croissants to a serving plate. Garnish with freshly chopped cilantro, if desired.
Variations & Tips for the Best Chicken Tikka Croissants
- Spice Level: Adjust the amount of chili powder to control the heat. If you like it milder, use less; if you prefer it spicier, add more.
- Make-Ahead: You can marinate the chicken and cook it ahead of time. Store it in the refrigerator for up to 2 days. When you’re ready to serve, simply assemble and bake the croissants.
- Storage: Leftover Chicken Tikka Croissants can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat, place the croissants on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until heated through. You can also use a microwave, but the croissants might lose some of their crispiness.
- Serving Suggestion: Serve with a side of mango chutney or a cooling cucumber raita for a delicious and balanced meal.
Key Details
- Prep time: 20 minutes (plus marinating time)
- Cook time: 20 minutes
- Total time: 40 minutes (plus marinating time)
- Servings: 6
- Equipment you’ll need: Large bowl, skillet or pan, baking sheet, parchment paper, knife.
Chicken Tikka Croissant
Ingredients
- 1.5 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup plain yogurt
- 2 tablespoons ginger-garlic paste
- 2 tablespoons lemon juice
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder
- Salt to taste
- 2 tablespoons butter melted
- 6 large store-bought croissants
- Fresh cilantro chopped, for garnish (optional)
Instructions
- In a large bowl, combine the chicken pieces with the yogurt, ginger-garlic paste, lemon juice, turmeric powder, cumin powder, coriander powder, garam masala, chili powder, and salt. Mix well and marinate for at least 30 minutes (or up to overnight).
- Heat melted butter in a large skillet over medium-high heat. Add the marinated chicken and cook for 8-10 minutes, stirring occasionally, until cooked through and slightly browned.
- Slice each croissant horizontally, almost all the way through, leaving a hinge on one side.
- Spoon a generous amount of the cooked chicken tikka mixture into each croissant.
- Preheat oven to 350°F (175°C). Place filled croissants on a baking sheet lined with parchment paper and bake for 8-10 minutes, until golden brown and heated through.
- Garnish with fresh cilantro, if desired, and serve warm.