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

1 hServes 4Nutri-Score C€€
from @delicatekitchen24 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • potatoes (peeled and boiled until tender)Produce800 g
  • cornstarchPantry40 g
  • saltSpices5 g
  • chicken breast (cut into small pieces)Meat400 g
  • butterDairy40 g
  • onion (finely chopped)Produce1 piece
  • garlic (minced)Produce3 pieces
  • ginger (grated)Produce15 g
  • tomato pureePantry250 ml
  • garam masalaSpices8 g
  • paprikaSpices5 g
  • ground cuminSpices4 g
  • chili powderSpices3 g
  • heavy creamDairy150 ml
  • mozzarella (grated)Dairy150 g
  • vegetable oil (for frying)Pantry500 ml

per serving

Nutrition

588kcal

Carbs
48 g
Proteins
26 g
Fat
33 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Frying pan
  • Saucepan
  • Rolling pin
  • Deep fryer

step by step

Method

  1. Make the potato dough

    • Mash the boiled potatoes until smooth.
    • Mix in the cornstarch and salt to form a soft dough.
    Step 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.
    Step 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.
    Step 3

  4. Fry the pockets

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