Butter Chicken Puff (Frozen, 10-Pack)

Ingredient: Filling: Chicken Thigh, Tomato Sauce, Water, Greek Yogurt, Unsalted Butter, Lemon Juice, Vegetable Oil, Ginger, Salt, Sugar, Serrano Peppers, Garlic, Chili Powder, Garam Masala, Cloves, Cumin, Turmeric, Cardamom, Bay leaf, Dried Fenugreek Leaves
Dough: All-Purpose Flour, Unsalted Butter, Water, Sugar, Salt, Egg Yolk, Baking Powder, Cornstarch

Allergens:

Whip It Up in 6+ Minutes

Our curry puffs come frozen—no thawing necessary! Just follow these simple step-by-step instructions and enjoy.

Frying (6 minutes)

1. Heat a pot of oil to 170°F. Use an oil with a high smoke point for safety.
2. Gently place a puff into the heated oil.
3. To maintain the oil temperature, wait 15 seconds before adding another puff.
4. After 6 minutes, carefully remove the puffs using a slotted spoon or sturdy tongs. Let excess oil drip back into the pot.
5. Test doneness: Insert a toothpick into the dough. If it comes out clean, it’s cooked.
6. Allow the puffs to rest for a few minutes before serving.

Air Frying (16 minutes)

1. Place puffs in an oven-safe dish. Move the air fryer rack to the top for quicker, more even cooking.
2. Optional: Brush puffs with egg wash for a golden-brown finish (this step won’t affect the taste).
3. Air fry at 400°F for 16 minutes, flipping halfway through.
4. Test doneness: Insert a toothpick into the dough. If it comes out clean, it’s cooked.
5. Allow the puffs to rest for a few minutes before serving.

Baking (18 minutes)

1. Place puffs in an oven-safe dish. Move the oven rack to the top for quicker, more even baking.
2. Optional: Brush puffs with egg wash for a golden-brown finish (this step won’t affect the taste).
3. Bake at 425°F for 18 minutes until the pastry is fully cooked.
4. Test doneness: Insert a toothpick into the dough. If it comes out clean, it’s cooked.
5. Allow the puffs to rest for a few minutes before serving.

Enjoy your freshly prepared curry puffs!