Chicken Tikka Croissant is one of those recipes that just came to me one day, and I haven’t been able to stop thinking about it since! Imagine flaky, buttery croissants filled with juicy, flavorful chicken tikka.
It’s the perfect fusion dish, and it’s surprisingly easy to make. Great for a weekend brunch, a fun appetizer, or even a light lunch.
What really makes this special is the combination of the rich, spiced chicken with the light, airy pastry. It’s a flavor and texture explosion!
Recipe Overview: Chicken Tikka Croissant
This dish combines the classic Indian flavors of chicken tikka with the deliciousness of a French croissant. We’re essentially making a flavorful chicken tikka filling and then stuffing it into pre-made croissants.
The result is a savory, slightly spicy, and utterly satisfying treat. The chicken is marinated in yogurt and spices, making it incredibly tender and flavorful.
You can serve these as a fun appetizer at a party, or as a main course with a side salad. They’re also great for picnics or packed lunches, because they’re just as good at room temperature.
It’s a unique twist on traditional recipes, so those looking for creative dishes should give it a shot! The recipe can be adjusted for preparation and serving.
Detailed Ingredients for Chicken Tikka Croissant
Here’s everything you’ll need to make these delicious croissants:
- Boneless, skinless chicken breasts: 1 pound, cut into 1-inch cubes. You could also use chicken thighs if you prefer.
- Plain yogurt: 1/2 cup. This helps tenderize the chicken and adds a nice tang. Greek yogurt works best.
- Ginger-garlic paste: 1 tablespoon. You can find this pre-made in most grocery stores, or you can make your own by blending equal parts fresh ginger and garlic.
- Lemon juice: 1 tablespoon. Freshly squeezed is always best!
- Spices:
- Garam masala: 1 teaspoon
- Turmeric powder: 1/2 teaspoon
- Cumin powder: 1/2 teaspoon
- Coriander powder: 1/2 teaspoon
- Red chili powder: 1/4 teaspoon (or more, to taste)
- Salt: To taste.
- Butter: 2 Tablespoons.
- Croissants: 6 large, store-bought croissants. Make sure they’re fresh!
- Optional Garnishes:
- Fresh cilantro, chopped.
- Red onion, thinly sliced.
If you can’t find a certain spice, don’t worry too much! The key flavors are the garam masala, turmeric, and chili powder. You can adjust the other spices to your liking.
Step-by-Step Instructions: Making the Perfect Chicken Tikka Croissant
Let’s get cooking! Here’s how to make these little cuties:
- Marinate the Chicken: In a bowl, combine the chicken cubes, yogurt, ginger-garlic paste, lemon juice, garam masala, turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix everything well so the chicken is evenly coated. Cover the bowl and let it marinate in the fridge for at least 30 minutes. An hour or two is even better!
- Cook the Chicken Tikka: Heat the butter in a large skillet or pan over medium-high heat. Once the butter is melted and hot, add the marinated chicken.
- Cook the chicken, stirring occasionally, until it’s cooked through and slightly browned on all sides. This should take about 8-10 minutes. The chicken should be juicy and tender.
- Prepare the Croissants: While the chicken is cooking, prepare your croissants. Carefully slice each croissant horizontally, almost all the way through, but leaving a “hinge” on one side. This will create a pocket for the filling.
- Assemble the Croissants: Once the chicken is cooked, let it cool slightly. Then, carefully spoon the chicken tikka filling into each croissant. Don’t overfill them, or they’ll be hard to close.
- Serve & Garnish (Optional): Serve the chicken tikka croissants immediately. If you like, you can garnish them with fresh cilantro and thinly sliced red onion.
That’s it! It is that simple. You don’t need to put them in an oven or air fryer after filling. They’re already delicious, fresh, and ready to eat!
Variations & Tips for Chicken Tikka Croissant
- Spice Level: Adjust the amount of red chili powder to control the heat. If you’re sensitive to spice, start with a pinch and add more to taste.
- Make Ahead: You can marinate the chicken up to 24 hours in advance. The cooked chicken tikka filling can also be made a day ahead and stored in the refrigerator. Just reheat it gently before filling the croissants.
- Storage: Leftover filled croissants can be stored in the refrigerator for up to 2 days.
- Reheating: To reheat, you can wrap the croissants in foil and warm them in a 350°F (175°C) oven for about 10 minutes, or until heated through. You can also use a microwave.
- Serving Suggestion: Serve with some mango chutney, or a cooling cucumber raita on the side. It is also a great pairing with a crisp salad.
Key Details
- Prep time: 20 minutes (plus marinating time)
- Cook time: 10 minutes
- Total time: 30 minutes (plus marinating time)
- Servings: 6
- Equipment you’ll need: Large bowl, skillet or pan, knife.
Chicken Tikka Croissant
Ingredients
- Boneless skinless chicken breasts: 1 pound, cut into 1-inch cubes
- Plain yogurt: 1/2 cup
- Ginger-garlic paste: 1 tablespoon
- Lemon juice: 1 tablespoon
- Garam masala: 1 teaspoon
- Turmeric powder: 1/2 teaspoon
- Cumin powder: 1/2 teaspoon
- Coriander powder: 1/2 teaspoon
- Red chili powder: 1/4 teaspoon or more, to taste
- Salt: To taste
- Butter: 2 Tablespoons
- Croissants: 6 large store-bought croissants
- Fresh cilantro chopped (Optional)
- Red onion thinly sliced (Optional)
Instructions
- In a bowl, combine the chicken cubes, yogurt, ginger-garlic paste, lemon juice, garam masala, turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix everything well so the chicken is evenly coated. Cover the bowl and let it marinate in the fridge for at least 30 minutes.
- Heat the butter in a large skillet or pan over medium-high heat. Once the butter is melted and hot, add the marinated chicken.
- Cook the chicken, stirring occasionally, until it's cooked through and slightly browned on all sides. This should take about 8-10 minutes. The chicken should be juicy and tender.
- Carefully slice each croissant horizontally, almost all the way through, but leaving a "hinge" on one side. This will create a pocket for the filling.
- Once the chicken is cooked, let it cool slightly. Then, carefully spoon the chicken tikka filling into each croissant. Don't overfill them, or they'll be hard to close.
- Serve the chicken tikka croissants immediately. If you like, you can garnish them with fresh cilantro and thinly sliced red onion.