Crispy, golden puff pastry filled with spiced Indian chicken keema. These flavorful Chicken Keema Patties make the perfect lunch or dinner and are easier to make than you think.
One of my all-time top favourite Indiansnacks are patties, also known as puffs! There are plenty of different types of fillings for patties, but the two most common that were sold at my school’s cafeteria and local bakeries were potatoes and paneer. I believe I had only tried a chicken patty once before in India before moving to Canada, but I’ve always wanted to make my own for a very special snack! In this case, making chicken keema, or minced chicken, was the excellent filling for these patties!
1 hr 25 min
12 patties
medium
Chicken Keema Patties - Indian Chicken Puff Pastry
As I describe in my free motivational guide to explore your potential in the kitchen, MakeCooking Fun!!, if you want to try new recipes but you need a starting point, then having a theme can definitely help with that! If you’ve been into making some puff pastry recipes (I have plenty of other ideas at the bottom of this post!), then these Chicken Puff Patties can be an excellent opportunity to try a new puff pastry appetizer, plus you’ll get a two-in-one by exploring Indian cooking! If India is a destination unseen for you, then you can bring it to your kitchen with this delicious and easy snack recipe as part of your Live to Cook one-month challenge! You can get started on your cooking journey for free by signing up to my email newsletter, plus all of my latest recipes will be sent straight to your inbox!
To see how to make the delicious chicken filling and how we prepare and bake these super flaky buttery chicken patties, then be sure to watch the video! It would mean a lot if you could please subscribe to my YouTube channel if you’re not already, and don’t forget to press the bell button so you’re notified when all of my latest recipe videos are live! Let’s get baking!
Tips for the Puffiest Indian Chicken Keema Puff Patty
Don’t unroll the puff pastry if the dough is still frozen. Allow the puff pastry to naturally defrost in the refrigerator, then gently unroll the pastry.
In case you notice any cracks or tearing while stuffing the puff pastry, lightly pinch or press to ensure the fillings are sealed inside and continue to bake. While baking, these edges will seal up as the pastry puffs up and becomes flaky.
Work quickly to prevent the puff pastry from thawing too much while you are handling it. Preferably, once you have assembled the chicken patties/puffs, refrigerate for 10 minutes or so to chill the pastry before baking.
Make sure the chicken filling has completely cooled down before stuffing it in the puff pastry.
Let the patties/puffs rest for a few minutes after baking to allow the pastry to cool down. This helps the flakes of the puff pastry to be crispy and light as the air built up inside them gently escapes.
Don’t open the oven door at all while baking and you will be guaranteed perfect patties/puffs every time.
Ingredients to Make This Chicken Patties Recipe Indian Style
Scroll to the bottom of this post for the FULL PRINTABLE RECIPE CARD for all ingredients and their quantities and to save the recipe for later, or press the “Jump to Recipe” button. You can also use the recipe card to scale all the ingredient quantities based on how many chicken patties you want to make!
For the Chicken Filling
Ghee: To sauté the ingredients for our chicken filling. You can use olive oil if you would like. If you really want to, you could also make your own ghee at home!
Ground chicken: This is the protein for the filling. Any kind of minced chicken you can find at the grocery store will work!
Tomato: Diced fresh tomatoes. I recommend you spend a little extra on the organic tomatoes as they have the most flavor! You’ll know you have a good tomato because the inside will be red and not white.
Onions: Chopped red onions. You can use any kind of onion if you would like.
Green chillies: Add more or less depending on how spicy you want the patties to be.
Ginger-garlic paste:My preference is to make a large batch and to freeze it in ice cube trays. You can take out one cube and defrost it if you follow the recipe outlined on my page!
Cilantro: Essential to add a great aroma and bring the chicken filling together!
For the Chicken Patties
Puff pastry sheets: Frozen puff pastry sheets. You can use any kind that you have available at your grocery store, but ensure that it is puff pastry and NOT phyllo dough!
Egg: You can skip the egg wash if you want, but I do recommend you top off your puff pastry with egg wash before baking.
Water: Add some water to your egg to make the egg wash for topping.
How to Make Chicken Keema Puff Patties
For the Chicken Filling
Heat a pan on medium and once hot, add ghee, ginger-garlic paste, cumin seeds and green chillies.
Add the ground chicken and season with salt. Cook until the meat is no longer pink, ensuring to break any large chunks of meat.
Once the chicken is mostly cooked, add the onions and most of the dried spices (coriander, deggi mirch, turmeric and ground fennel). Cook until the onions soften slightly and the spices are fragrant.
Then add tomatoes, and sauté until the tomatoes soften slightly. Add a generous pinch of salt, garam masala and mix well.
Add cilantro and taste and adjust for seasoning. Allow the mixture to cool down to room temperature before stuffing in the puff pastry.
For the Patties
Preheat your oven to 400 F, preferably in convection mode if your oven has this setting.
Lightly whisk an egg with 1 tsp of water and set aside. This is the egg wash.
Unroll the puff pastry and do not remove the parchment. Cut the puff pastry into squares using a knife or a pizza wheel and add 2-3 spoonfuls of the chicken mixture at near the bottom-center of the square.
Fold the square portions in half into a rectangle and align the edges. Press very lightly to bring the seams together to seal. Prior to baking, chill the assembled portions along with the baking tray in the refrigerator for 10-15 minutes.
Brush the tops of the pastry with the egg wash and place the prepared puffs/patties on the baking sheet and place the baking sheet in the middle rack of the oven.
Bake for 22 minutes or until the puffs/patties are flaky and golden brown all over.
Set aside on a cooling rack and let it rest for 15-20 minutes.
Serve with your favourite dipping sauce and enjoy!
Variations of Indian Chicken Keema Puff Patties
Add cheese: This is not traditional Indian by any means but some cheddar cheese paired with keema is absolutely delicious! I believe some sharp old cheddar cheese would add lots of incredible flavors and be super good in these patties!
Vegetables: You could add in some frozen peas, and/or some chopped carrots, mushrooms, and/or peppers. You could even throw in some green onions to change up the flavor!
Spices: If you don’t have Deggi Mirch, then paprika is a suitable substitute.
Garnish: Try adding some nigella seeds or sesame seeds over the patties after applying the egg wash!
Shape: If you want to make the patties or puffs triangular then fold the square portions diagonally into a triangles and align the edges. You can even use the tines of a fork to seal the edges and give it a decorative pattern.
How to Serve Chicken Patties
Puff patties of all kinds are typically served as a snack, but I’ve eaten patties for all sorts of meals, including breakfast, lunch and dinner! With that being said, you really can enjoy your Indian-Style Chicken Puffs whenever you want!
You may want to enjoy your patties paired with a cold drink. Here are some ideas:
If you want to enjoy a hot beverage with your patties to have a super cozy experience, you can’t go wrong with some Indian tea (chai)! Here are my recommendations:
To be honest with you, I just love to enjoy them with ketchup - you can’t go wrong with that! You could also go outside of classic “Indian” dips and try Greek Tzatziki or Lebanese Garlic Toum.
Can I Make Indian chicken Puff Pastry in Advance?▼
Yes, you definitely can! I actually made these Indian Chicken Puff Patties for a potluck! You may disagree with me, but I actually find that Indian Puff Patties are better the next day! Simply transfer your prepared Chicken Puff Pastry Patties in an airtight container and store in the fridge. I would not keep them in the fridge for longer than 4 days because of the cooked chicken filling.
A spiced chicken keema: ground chicken cooked with ginger-garlic, green chiles, onion and tomato, seasoned with cumin, deggi mirch, turmeric, coriander, ground fennel and garam masala, then finished with cilantro — all wrapped in flaky puff pastry.
Why let the filling cool before assembling?▼
Cool the chicken filling completely to room temperature before stuffing the pastry. Warm filling softens and melts puff pastry, so it won't puff or crisp properly — cool filling keeps the patties flaky and golden.
What temperature and how long do you bake them?▼
Bake at 400°F (convection if your oven has it) for about 22 minutes, until the pastry is flaky and golden all over. Brush with egg wash first for shine, and let them rest 15 to 20 minutes before serving.
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Chicken Keema Patties - Indian Chicken Puff Pastry
Crispy, golden puff pastry filled with spiced Indian chicken keema. These flavorful Chicken Keema Patties make the perfect lunch or dinner and are easier to make than you think.
Heat a pan on medium and once hot, add ghee, ginger-garlic paste, cumin seeds and green chillies.
Heat a pan on medium and once hot, add ghee, ginger-garlic paste, cumin seeds and green chillies.
2
Add the ground chicken and season with salt. Cook until the meat is no longer pink, ensuring to break any large chunks of meat.
Add the ground chicken and season with salt. Cook until the meat is no longer pink, ensuring to break any large chunks of meat.
3
Once the chicken is mostly cooked, add the onions and most of the dried spices (coriander, deggi mirch, turmeric and ground fennel). Cook until the onions soften slightly and the spices are fragrant.
Once the chicken is mostly cooked, add the onions and most of the dried spices (coriander, deggi mirch, turmeric and ground fennel). Cook until the onions soften slightly and the spices are fragrant.
4
Then add tomatoes, and sauté until the tomatoes soften slightly. Add a generous pinch of salt, garam masala and mix well.
Then add tomatoes, and sauté until the tomatoes soften slightly. Add a generous pinch of salt, garam masala and mix well.
5
Add cilantro and taste and adjust for seasoning. Allow the mixture to cool down to room temperature before stuffing in the puff pastry.
Add cilantro and taste and adjust for seasoning. Allow the mixture to cool down to room temperature before stuffing in the puff pastry.
For the chicken patties
1
Preheat your oven to 400 F, preferably in convection mode if your oven has this setting.
Preheat your oven to 400°F (204°C), preferably in convection mode if your oven has this setting.
2
Lightly whisk an egg with 1 tsp of water and set aside. This is the egg wash.
Lightly whisk an egg with 1 tsp of water and set aside. This is the egg wash.
3
Unroll the puff pastry and do not remove the parchment. Cut the puff pastry into squares using a knife or a pizza wheel and add 2-3 spoonfuls of the chicken mixture at near the bottom-center of the square.
Unroll the puff pastry and do not remove the parchment. Cut the puff pastry into squares using a knife or a pizza wheel and add 2-3 spoonfuls of the chicken mixture at near the bottom-center of the square.
4
Fold the square portions in half into a rectangle and align the edges. Press very lightly to bring the seams together to seal.
Fold the square portions in half into a rectangle and align the edges. Press very lightly to bring the seams together to seal.
5
Brush the tops of the pastry with the egg wash and place the prepared puffs/patties on the baking sheet and place the baking sheet in the middle rack of the oven.
Brush the tops of the pastry with the egg wash and place the prepared puffs/patties on the baking sheet and place the baking sheet in the middle rack of the oven.
6
Bake for 22 minutes or until the puffs/patties are flaky and golden brown all over.
Bake for 22 minutes or until the puffs/patties are flaky and golden brown all over.
7
Set aside on a cooling rack and let it rest for 15-20 minutes. Serve with your favourite dipping sauce and enjoy!
Set aside on a cooling rack and let it rest for 15-20 minutes. Serve with your favourite dipping sauce and enjoy!
Nutrition per serving
248
Calories
9g
Protein
14g
Carbs
18g
Fat
1g
Fiber
1g
Sugar
178mg
Sodium
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