Chicken Tikka Croissant
Flaky, buttery croissants filled with flavorful and slightly spicy chicken tikka. A delightful fusion of Indian and French cuisine, perfect for brunch, lunch, or appetizers.
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.