Flaky Chicken Tikka Puff Pastry Squares

Marinate the cubed boneless chicken with yogurt, paprika, coriander powder, garam masala, cumin powder, chili, turmeric, and salt. Let it marinate for 30 minutes.

Cook the marinated chicken in oil until done. Shred the chicken or keep it in small pieces.

In a pan, heat butter and oil, then add garlic. Cook for a minute.

Add chopped onion and bell peppers to the pan and cook until softened.

Add flour to the pan and cook for a minute before gradually adding milk.

Add the cooked chicken, chili flakes, paprika, chili powder, tikka/tandoori masala, black pepper, oregano, and chili sauce. Mix well.

Stir in the mozzarella/cheddar cheese, mix until melted, then let the filling cool.

Preheat the oven to 200°C (390°F).

Place the puff pastry squares on a baking sheet. Add the cooled filling to each square.

Brush the edges of the puff pastry with egg wash and optionally sprinkle sesame or chia seeds.

Bake in the preheated oven for 15–18 minutes until golden and flaky.