Tandoori Chicken Puffs

Print RecipeJump To Recipe

Tandoori Chicken Puffs | JustOneCookbook.com

While growing up in Japan, I didn’t really eat food that contained spices.  If you have been to Japan or are acquainted with Japanese cuisine, you probably agree with me that the Japanese do not use many spices in our recipes, and the food is rather mild and subtle.  Time has changed and the current generation of youths in Japan enjoy more international food that includes spices such as Thai and Indian food, but the vast majority of spices are still “foreign” to most of us.

Tandoori Chicken Puffs II

Reese and Mark of Season with Spice has given me an opportunity to work with spices and kindly invited me to share my recipe on their website.  I made Tandoori Chicken Puffs using Tandoori Seasoning from Savory Spice Shop.

Tandoori Chicken Puffs Spices

Please click HERE to check out my guest post with recipe and more photos.  And don’t forget to enter to win one of TWO $40 giveaway while you visit!  Have a great weekend and see you on Monday!

Tandoori Chicken Puffs III

Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!

Tandoori Chicken Puffs
Prep time
Cook time
Total time
Serves: 26 pastires
  • 2 pkgs (4 sheets total; 16oz x 2) puff pastry sheet
  • ½ lb ground chicken
  • ⅓ cup vegetable mix
  • ½ -1 tsp. Tandoori Mix
  • 1 egg
  • 1 Tbsp. water
  • 2 Tbsp. yogurt
  • ½ -1 Tbsp. Tandoori Mix
  • ½ tsp. grated ginger
  • 1 clove garlic, minced
  • A few drops lemon juice
  1. In a bowl, marinate the meat in the Seasonings for a few hours.
  2. While you are waiting for the pastry sheet to be half thawed, start cooking the filling. In a frying pan, heat oil on medium high heat and cook the chicken. When it starts to change color, add the mix vegetables and a little bit more of Tandoori mix. When everything is cooked, turn off the heat and set aside to let it cool. * Please note: the picture shows double amount.
  3. Place the puff pastry sheets on a lightly floured surface and use a fork to prick the pie sheets if your pie sheets are not docked. Then cut them into 9 circles per sheet using a (2½ inch diameter) round cookie cutter. Roll up the scrapes into a ball and re-roll them and cut into circles.
  4. Preheat the oven to 400F degrees. Beat the egg and water in a small bowl.
  5. Place half of the pastry circles (26 circles for me) onto a parchment paper lined baking sheet. Then put a small amount of filling in the center and brush the edges of the pastry circles with the egg wash using a pastry brush.
  6. Put remaining pastry circles on top of the filling and press the edges of circles firmly to seal with a fork.
  7. Using a kitchen knife, make 2 small slits on top of the pastry and brush the top of pastries with the egg wash using a pastry brush.
  8. Bake for 15-20 minutes or until the pastries are nice golden brown on the top. Remove from the oven and let the pastries cool slightly on wire cooling rack.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.


Enjoy It? Share it!

Never miss another new recipe!

Sign up and receive the Just One Cookbook email newsletter.

Disclosure: Just One Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Leave a Comment

Your email address will not be published - required fields are marked *

  1. Hi Nami! Love the dish – I think this is the first non-Asian dish as such that I have seen on your blog. The plates, baskets, napkins all very cute and, you know, curry puffs are some of my favourite “naughty” snacks!

  2. Nami, what a change! (I first thought I am on the wrong blog! Just joking of course 😉 )
    Seriously, whatever spices you use and whatever the recipe, there is always a “Nami touch” in all: the beautiful photos, the professional presentation and the friendly and enjoyable text! I’m jumping to the other blog to see your recipe!

  3. What gorgeous puffs (see, if you just fill these with apples and cinnamon, you’re a master baker :))! I’d love to find these on my dinner plate! Have a great weekend, Nami!

  4. I love this! They look delish. Been dreaming of tandoori for days….But I think I’m going to do the katsu chicken, which looked just amazing….your kids are very lucky!! Have a good restful weekend, Nami.

  5. Your puffs look perfect! I love anything wrapped in dough especially flaky dough. These savoury puffs would make great party food.
    Have a great weekend!

  6. Tandoori Spice is one of my favourite Indian spices and sad to say we can’t easily grab hold of this aromatic spice in Singapore. And Nami this is the 1st time i read about your pastry post and I must tell you, it look absolutely delicious.

  7. Nami – Those puffs look so pretty! Love those colorful props too. Like you, I wasn’t exposed to all these different spices growing up in Korea. But I love them now.

  8. Oh, those puffs must taste really delicious especially with those special seasoning. This looks like made by a pro, Nami! :) Have a great weekend.

  9. Very cute puffs. I think the first more ‘ethnic’ meal for me was my first time in an Indian restaurant and like everyone that goes there a first time I had tandoori. I go all the time now but have the more exotic stuff…but tandoori opened my eyes.

  10. Well done on your first spiced dish cooked, Nami! I’m so happy for you that your kids love these cute little puffs and glad that you’d like to have more spicy food in future (Your husband, Shen must be the first to be so happy!? lol :P).
    Have a great weekend!

  11. Hi
    I am growing up with spices and I can’t live without it. Indian food is my favorite and so does my kid. Your puffs look so delicious and I am sure they do. :-)I never attempt chicken tandoori at home but your post today encourage me to! Thanks for sharing.

  12. What a great recipe and so simple to prepare. I enjoy all of your recipes. You are so creative. Thank you for sharing and I hope you enjoyed the spice and will try others in the near future.

  13. Susie

    These look so good, I absolutely love spices. I love foods that are hand held as well and although I saw a fork in your lovely picture I would totally eat this with my hands because it looks like the perfect hand pie but savory. :)

  14. Tandoori spice was a GREAT choice and I like that you did something non-traditional with them! It’s a GREAT post. Thanks for the giveaway -I’m all signed up!

  15. You’re killing me with these spicy chicken puffs! :) To heck with the giveaway, just ship me a box of these! I love finger food and this looks like the ultimate of finger food!

  16. Hi Nami, first time here and I am glad I found ur space….I was always wanting to try Japanese food and now I don’t have to search anywhere else…Ur recipes, photographs are all amazing…I had a wonderful time here…BTW my son’s pet name is Nami…..since he is always naughty….I kinda shout out this sentence probably a 100 times a day “Namiiiiiii where r u?”. Do visit me if time permits….love to ur wonderful kids….I am your latest subscriber too…..see u around….Blessing, Nisa.

  17. yum.. i love tandorri chicken.. but puffs interesting!

    i make curry puffs from scratch so much effort… but so rewarding!

    i wouldnt mind some freshly made tandoori puffs delievered!

  18. Your puffs look so cute- especially with all the props 😉 We never used much spice in our kitchen either until I started playing with food! m mum’s curry puff recipe is quite similar to yours, only she uses ‘curry powder’ instead of tandoori spice. I love tandoori chicken (though I’ve never made it before) so next time, I might to get my hands on a packet of tandoori seasoning and make curry puffs with that instead 😀

  19. I remember the confusion on my husband’s face the first time he tried Chinese curry (Hong Kong style) and Japanese curry. They were good, but he thought they were much sweeter and milder than the Singaporean/Malaysian style he was used to. The Southeast Asian kind definitely use a lot more spices in their versions! =)

  20. Im sure this will be a hit here in NZ, people here like Indian dishes mixed with English pastry, one example is butter chicken pie, I’m sure this will be well loved.

  21. Ohhh Nami! We all love tandoori chicken in my family (for obvious reasons!) and I love the look of these puffs!!! They must taste delicious! Hope you are having a great weekend! <3

  22. Ooooooooo Nami, this looks a lot like one of those salty Vietnamese snacks they serve for special occasions! Sorry for the late comment, I am missing your status updates from the newsfeed, so I just click to your FB page to check for new postings instead. Hopefully I can figure out how to organize better so this won’t happen again!

  23. I was looking for my comment/question about docking the puff pastry, which the pictures with the unbaked pastry circles seem to show, but my post seems to have disappeared. In any case, I’m a new subscriber and look forward to seeing the Japanese recipes you are sharing.

    • I’m sorry about missing your comment you wrote earlier. I get a lot of spam and also many comments from my bloger friends who regularly comment on my blog go into spam as well. It’s been strange but I have no control over, so I do check spam folder very regularly but I probably deleted your comment by mistake. I’m very sorry about that. What was your question you had? What do you mean by docking the puff pastry?

      • I was just surprised when I came back to the post and found that my comment was missing. :(

        “Docking” means to put tiny holes all over the sheet of puff pastry after rolling it out and before you cut it into shape. This prevents the pastry from puffing up TOO much. It’s done to pie shells as well to prevent the formation of big bubbles during “blind baking” which is what you do when you pre-bake the pie without any filling inside. I do it instead of using pie weights. In step 5 and 6, I can see little holes in the pastry which looks like it was docked.

        • I don’t know how spam works, but sometimes you leave comment and it disappear after you hit submit. Then it’s most likely in spam folder instead of showing on the comment section. I just don’t like it keeps going into the spam, although I accept the same person so many times before… I don’t know what triggers to put it in spam. I’ll be careful when I check spam messages.

          Thank you. I understood what “docking” means. The Trader Joe’s pie sheets are already docked, but I should probably mentioned in my instruction for people who use non docked pie sheets. Thank you for pointing that out!

          • “What do you mean by docking the puff pastry”

            My question asked whether you had docked the pastry since the sheets looked that way but there were no directions to do so in the recipe. I didn’t know anything about pre-docked pie sheets being available as we don’t have a Trader Joe’s in Ontario, Canada. :)

    • Hehee thanks Laura! This was my first year on blogging and I didn’t know you back then. :) So happy that I found your blog and got to know you! xo