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Butter Chicken Cheesy Stuffed Potato Pockets
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Butter Chicken Cheesy Stuffed Potato Pockets

1 hPara 4Nutri-Score C€€
de @delicatekitchen24 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

4 personas
  • potatoes (peeled and boiled until tender)Frutas y verduras800 g
  • cornstarchDespensa40 g
  • saltEspecias5 g
  • chicken breast (cut into small pieces)Carne400 g
  • butterLácteos40 g
  • onion (finely chopped)Frutas y verduras1 pieza
  • garlic (minced)Frutas y verduras3 piezas
  • ginger (grated)Frutas y verduras15 g
  • tomato pureeDespensa250 ml
  • garam masalaEspecias8 g
  • paprikaEspecias5 g
  • ground cuminEspecias4 g
  • chili powderEspecias3 g
  • heavy creamLácteos150 ml
  • mozzarella (grated)Lácteos150 g
  • vegetable oil (for frying)Despensa500 ml

por ración

Nutrición

588kcal

Carbohidratos
48 g
Proteínas
26 g
Grasas
33 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol
  • Sartén
  • Cazo
  • Rodillo
  • Freidora

paso a paso

Preparación

  1. Make the potato dough

    • Mash the boiled potatoes until smooth.
    • Mix in the cornstarch and salt to form a soft dough.
    Paso 1

  2. Cook the butter chicken filling

    • Melt the butter in a pan and soften the onion, garlic and ginger.
    • Add the chicken and cook until browned.
    • Stir in the tomato puree, garam masala, paprika, cumin and chili powder, then pour in the cream and simmer.
    Paso 2

  3. Fill and shape the pockets

    • Flatten portions of the potato dough into discs.
    • Spoon the butter chicken and mozzarella in the centre.
    • Fold and seal into pockets.
    Paso 3

  4. Fry the pockets

    • Heat the oil and fry the pockets until golden and the cheese melts.
    • Drain on paper towels and serve.
    Paso 4
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