Tandoori's signature red color comes from Kashmiri chilies that lose heat but gain sweetness when sun-dried for 40 days.
Chicken Tandoori Box Patties
Dive into the vibrant flavors of Chicken Tandoori Box Patties, an irresistible treat for your Ramadan feast! These golden-brown delights are packed with juicy marinated chicken, aromatic spices, and a hint of smokiness, all wrapped in a crispy pastry. Perfect for sharing or savoring solo, these patties will elevate your celebrations to a whole new level!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- Boiled corn
- 1 tbsp crushed garlic (15 ml)
- 1 tbsp ginger garlic paste (15 ml)
- Spring onion leaves
🥩Meat & Seafood(2)
- 1/2 kg boneless chicken (cut into tiny cubes) (1.1 lbs)
- 2 tbsp chicken tikka masala (30 ml)
🥛Dairy & Eggs(2)
- 1 tbsp butter (14 g)
- 1 cheese cube
🫙Pantry Staples(2)
- 1 tbsp oil (15 ml)
- Oil for frying
🧂Spices & Seasonings(3)
- 1/4th tsp crushed black pepper (1.25 ml)
- Coriander
- Salt to taste
🍯Sauces & Condiments(1)
- 2 tbsp mayonnaise (30 ml)
📦Other(6)
- Capsicum
- 1/4th tsp chilli flakes (1.25 ml)
- Red food colour (optional)optional
- 1 tsp kashmiri red chilli powder (5 ml)
- Samosa patti
- 2 tbsp tandoori mayo (30 ml)optionaldouble the quantity of normal mayonnaise if not available
👨🍳 Instructions
- 1
Take 1 tablespoon oil, add in 1 tablespoon butter and crushed garlic, then add in your chicken, ginger garlic paste, chicken tikka masala, black pepper, and chilli flakes. Sauté for a few minutes, then add in your Kashmiri red chilli powder and red food colour (optional).
- 2
Cook the chicken until it’s completely dry and let it cool down.
- 3
Then smoke it with charcoal to achieve the Tandoori flavour.
- 4
Add in cheese cube, boiled corn, finely chopped capsicum, coriander leaves, and spring onion leaves, then add in 2 tablespoons mayonnaise and 2 tablespoons Tandoori mayonnaise (If you do not have Tandoori mayonnaise then double the quantity of the normal mayonnaise).
- 5
Mix everything together and keep aside.
- 6
For the filling, take two Samosa sheets and fill it as shown in the video.
- 7
Take oil for frying, fry the box patties on medium to low heat.
- 8
Serve hot and enjoy!
💡 Pro Tips
- ✓Cook chicken until moisture content drops below 10% (completely dry) before adding other ingredients to prevent soggy patties and ensure proper binding.technique<10% moisture
- ✓Heat charcoal to 450-500°F and smoke for exactly 3-4 minutes using the dhungar method - longer exposure creates bitter compounds that overpower the tandoori flavor.timing450-500°F, 3-4 minutes
- ✓Fry box patties at 325°F for 4-5 minutes per side because samosa pastry needs lower temperature to cook through without burning the delicate layers.technique325°F, 4-5 minutes per side
- ✓Use a 2:1 ratio of regular mayonnaise to tandoori mayonnaise as the binding agent creates optimal moisture balance without making filling too wet to seal properly.ingredient2:1 ratio
- ✓Cool chicken filling to room temperature (70°F) before assembling because hot filling creates steam that weakens samosa sheet seals and causes bursting during frying.timing70°F room temperature
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Tandoori's signature red color comes from Kashmiri chilies that lose heat but gain sweetness when sun-dried for 40 days.
Chicken Tandoori Box Patties
Dive into the vibrant flavors of Chicken Tandoori Box Patties, an irresistible treat for your Ramadan feast! These golden-brown delights are packed with juicy marinated chicken, aromatic spices, and a hint of smokiness, all wrapped in a crispy pastry. Perfect for sharing or savoring solo, these patties will elevate your celebrations to a whole new level!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- Boiled corn
- 1 tbsp crushed garlic (15 ml)
- 1 tbsp ginger garlic paste (15 ml)
- Spring onion leaves
🥩Meat & Seafood(2)
- 1/2 kg boneless chicken (cut into tiny cubes) (1.1 lbs)
- 2 tbsp chicken tikka masala (30 ml)
🥛Dairy & Eggs(2)
- 1 tbsp butter (14 g)
- 1 cheese cube
🫙Pantry Staples(2)
- 1 tbsp oil (15 ml)
- Oil for frying
🧂Spices & Seasonings(3)
- 1/4th tsp crushed black pepper (1.25 ml)
- Coriander
- Salt to taste
🍯Sauces & Condiments(1)
- 2 tbsp mayonnaise (30 ml)
📦Other(6)
- Capsicum
- 1/4th tsp chilli flakes (1.25 ml)
- Red food colour (optional)optional
- 1 tsp kashmiri red chilli powder (5 ml)
- Samosa patti
- 2 tbsp tandoori mayo (30 ml)optionaldouble the quantity of normal mayonnaise if not available
👨🍳 Instructions
- 1
Take 1 tablespoon oil, add in 1 tablespoon butter and crushed garlic, then add in your chicken, ginger garlic paste, chicken tikka masala, black pepper, and chilli flakes. Sauté for a few minutes, then add in your Kashmiri red chilli powder and red food colour (optional).
- 2
Cook the chicken until it’s completely dry and let it cool down.
- 3
Then smoke it with charcoal to achieve the Tandoori flavour.
- 4
Add in cheese cube, boiled corn, finely chopped capsicum, coriander leaves, and spring onion leaves, then add in 2 tablespoons mayonnaise and 2 tablespoons Tandoori mayonnaise (If you do not have Tandoori mayonnaise then double the quantity of the normal mayonnaise).
- 5
Mix everything together and keep aside.
- 6
For the filling, take two Samosa sheets and fill it as shown in the video.
- 7
Take oil for frying, fry the box patties on medium to low heat.
- 8
Serve hot and enjoy!
💡 Pro Tips
- ✓Cook chicken until moisture content drops below 10% (completely dry) before adding other ingredients to prevent soggy patties and ensure proper binding.technique<10% moisture
- ✓Heat charcoal to 450-500°F and smoke for exactly 3-4 minutes using the dhungar method - longer exposure creates bitter compounds that overpower the tandoori flavor.timing450-500°F, 3-4 minutes
- ✓Fry box patties at 325°F for 4-5 minutes per side because samosa pastry needs lower temperature to cook through without burning the delicate layers.technique325°F, 4-5 minutes per side
- ✓Use a 2:1 ratio of regular mayonnaise to tandoori mayonnaise as the binding agent creates optimal moisture balance without making filling too wet to seal properly.ingredient2:1 ratio
- ✓Cool chicken filling to room temperature (70°F) before assembling because hot filling creates steam that weakens samosa sheet seals and causes bursting during frying.timing70°F room temperature