Golden Butter Chicken Empanadas
Golden Butter Chicken Empanadas
Ingredients
For the Chicken Marinade
- 1 1/2 pounds chicken thighs, boneless, skinless, cut into 1-inch pieces
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon coriander powder
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/4 cup plain yogurt
- 1 tablespoon lime juice, from 1 lime
For the Butter Chicken Sauce
- 2 tablespoons vegetable oil, for sautéing
- 1 onions, medium, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon coriander powder
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 1 cinnamon stick
- 2 bay leaves
- 2 tablespoons tomato paste
- 1 can tomato puree, 15 ounces
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup heavy cream
- 2 tablespoons fresh cilantro or parsley, chopped, for garnish
For the Empanadas
- 12 empanada wrappers, pre-made, round
- 1 cup mozzarella cheese, cubed
- 4 cups vegetable oil, for deep frying, or as needed
- 1/4 cup garlic butter, melted butter mixed with 1 minced garlic clove
Instructions
- 1
Place chicken thighs in a large bowl. Season generously with salt, pepper, coriander powder, chili powder, cumin powder, paprika, and garam masala. Add minced garlic, minced ginger, plain yogurt, and lime juice. Using gloved hands, thoroughly mix until the chicken pieces are completely coated.
⏱️ 10 min
- 2
Arrange the marinated chicken pieces on an air fryer tray. Air fry at 375°F (190°C) for 15-20 minutes, or until cooked through and lightly browned. Alternatively, you can pan-fry or bake the chicken until cooked.
⏱️ 20 min•🌡️ 375
- 3
While the chicken is cooking, heat vegetable oil in a large pan or Dutch oven over medium heat. Add diced onions and sauté until softened, about 5-7 minutes.
⏱️ 7 min
- 4
Add minced garlic and minced ginger to the pan, and continue to sauté with the onions for 1-2 minutes until fragrant.
⏱️ 2 min
- 5
Sprinkle in coriander powder, chili powder, cumin powder, paprika, and garam masala. Stir to combine and cook the spices briefly for 1 minute, allowing them to bloom.
⏱️ 1 min
- 6
Add the cinnamon stick and bay leaves to the mixture. Squeeze in tomato paste and stir it into the mixture, cooking for 1-2 minutes to deepen its flavor.
⏱️ 2 min
- 7
Pour in the can of tomato puree. Season the sauce with sugar, salt, and pepper. Stir well to combine all ingredients.
⏱️ 2 min
- 8
Add the cooked chicken pieces into the prepared sauce. Drizzle in the heavy cream. Stir everything together thoroughly and allow the sauce to simmer over low heat for 10-15 minutes, or until it thickens to a rich consistency.
⏱️ 15 min
- 9
Remove the cinnamon stick and bay leaves. Garnish the finished butter chicken mixture with fresh cilantro or parsley. Let the filling cool slightly before assembling empanadas.
⏱️ 5 min
- 10
Lay out a pre-made round empanada wrapper on a clean surface. Place about 2 tablespoons of the butter chicken filling onto one half of the empanada wrapper. Add several cubes of mozzarella cheese on top of the butter chicken filling.
⏱️ 10 min
- 11
Fold the empanada wrapper in half over the filling, creating a half-moon shape. Use a fork to crimp and seal the edges of the empanada firmly, ensuring no filling leaks out during frying. Repeat with remaining wrappers and filling.
⏱️ 10 min
- 12
Heat vegetable oil in a deep pot or Dutch oven to 350-375°F (175-190°C) for deep frying. Carefully place 2-3 assembled empanadas into the hot oil, being careful not to overcrowd the pot.
⏱️ 5 min•🌡️ 350
- 13
Fry the empanadas for 3-5 minutes per side, or until they are golden brown and crispy. Remove the fried empanadas from the oil and place them on a wire rack set over a baking sheet to drain excess oil.
⏱️ 10 min
- 14
While the empanadas are still hot, brush them generously with the prepared garlic butter. Serve immediately and enjoy your golden butter chicken empanadas.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Golden Butter Chicken Empanadas
For the Chicken Marinade
- 1 1/2 pounds chicken thighs, boneless, skinless, cut into 1-inch pieces
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon coriander powder
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/4 cup plain yogurt
- 1 tablespoon lime juice, from 1 lime
For the Butter Chicken Sauce
- 2 tablespoons vegetable oil, for sautéing
- 1 onions, medium, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon coriander powder
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 1 cinnamon stick
- 2 bay leaves
- 2 tablespoons tomato paste
- 1 can tomato puree, 15 ounces
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup heavy cream
- 2 tablespoons fresh cilantro or parsley, chopped, for garnish
For the Empanadas
- 12 empanada wrappers, pre-made, round
- 1 cup mozzarella cheese, cubed
- 4 cups vegetable oil, for deep frying, or as needed
- 1/4 cup garlic butter, melted butter mixed with 1 minced garlic clove
Instructions
- 1
Place chicken thighs in a large bowl. Season generously with salt, pepper, coriander powder, chili powder, cumin powder, paprika, and garam masala. Add minced garlic, minced ginger, plain yogurt, and lime juice. Using gloved hands, thoroughly mix until the chicken pieces are completely coated.
⏱️ 10 min - 2
Arrange the marinated chicken pieces on an air fryer tray. Air fry at 375°F (190°C) for 15-20 minutes, or until cooked through and lightly browned. Alternatively, you can pan-fry or bake the chicken until cooked.
⏱️ 20 min•🌡️ 375 - 3
While the chicken is cooking, heat vegetable oil in a large pan or Dutch oven over medium heat. Add diced onions and sauté until softened, about 5-7 minutes.
⏱️ 7 min - 4
Add minced garlic and minced ginger to the pan, and continue to sauté with the onions for 1-2 minutes until fragrant.
⏱️ 2 min - 5
Sprinkle in coriander powder, chili powder, cumin powder, paprika, and garam masala. Stir to combine and cook the spices briefly for 1 minute, allowing them to bloom.
⏱️ 1 min - 6
Add the cinnamon stick and bay leaves to the mixture. Squeeze in tomato paste and stir it into the mixture, cooking for 1-2 minutes to deepen its flavor.
⏱️ 2 min - 7
Pour in the can of tomato puree. Season the sauce with sugar, salt, and pepper. Stir well to combine all ingredients.
⏱️ 2 min - 8
Add the cooked chicken pieces into the prepared sauce. Drizzle in the heavy cream. Stir everything together thoroughly and allow the sauce to simmer over low heat for 10-15 minutes, or until it thickens to a rich consistency.
⏱️ 15 min - 9
Remove the cinnamon stick and bay leaves. Garnish the finished butter chicken mixture with fresh cilantro or parsley. Let the filling cool slightly before assembling empanadas.
⏱️ 5 min - 10
Lay out a pre-made round empanada wrapper on a clean surface. Place about 2 tablespoons of the butter chicken filling onto one half of the empanada wrapper. Add several cubes of mozzarella cheese on top of the butter chicken filling.
⏱️ 10 min - 11
Fold the empanada wrapper in half over the filling, creating a half-moon shape. Use a fork to crimp and seal the edges of the empanada firmly, ensuring no filling leaks out during frying. Repeat with remaining wrappers and filling.
⏱️ 10 min - 12
Heat vegetable oil in a deep pot or Dutch oven to 350-375°F (175-190°C) for deep frying. Carefully place 2-3 assembled empanadas into the hot oil, being careful not to overcrowd the pot.
⏱️ 5 min•🌡️ 350 - 13
Fry the empanadas for 3-5 minutes per side, or until they are golden brown and crispy. Remove the fried empanadas from the oil and place them on a wire rack set over a baking sheet to drain excess oil.
⏱️ 10 min - 14
While the empanadas are still hot, brush them generously with the prepared garlic butter. Serve immediately and enjoy your golden butter chicken empanadas.
⏱️ 5 min