2 pounds ground chicken
2 medium onions - finely chopped
1 tomato - finely chopped
1 inch ginger - into paste
9 to 10 cloves garlic - into paste
4 green chillis - into paste
2 tablespoons yogurt
you could grind the the garlic, ginger and chillis together
1 cup chopped cilantro
1 teaspoon turmeric powder
1 teaspoon dhania jeera powder
1/2 teaspoon garam masala powder
salt to taste
2 tablespoons oil
1 packet puff pastry - I used pepperidge farm and it had 2 sheets in it.
Marinate the ground chicken in yogurt and half of the cilli, garlic and ginger paste. Let it marinate for atleast an hour.
In a karahi add the oil. When it gets hot add the chopped onions and fry till its golden brown. Then add the balance of the ground mixture and the tomatoes and let the mixture fry till it leaves the sides of the pan. Now add the turmeric, dhania jeera powder and the garam masala. Mix well. Now add the marinated chicken and mix the masala well with the chicken. It should be a well incorporated mixture. Cover and let the chicken cook. This should take about 15 to 20 minutes. If there is any water formed int eh mixture, then uncover and cook till all the water evaporates. Let this cool.
Take the puff pastry - it should be at room temperature. 1 sheet can be cut into 8 equal rectangles. Add enough of the chicken mixture on one side of the triangle and fold in the middle. Seal the remaining 3 sides by pressing it down. Do the same with all the triangles. Place them on a cookie sheet and bake at 350 degrees Fahrenheit for about 15 to 20 minutes of till the puff pastries become golden in color.
Serve with tomato ketchup.