Butter Chicken Empanadas

In a large bowl, add your diced chicken thighs, yoghurt, ginger, garlic, spices and salt. Mix well, coating the thighs in the marinade. Cover with cling film and place in the fridge for at least three hours. 

Meanwhile, start on the empanada dough. Add all dry ingredients (except for nigella seeds) and butter to a food processor, then pulse until the butter is incorporated into the dry ingredients. Add the liquids, pulse again, then when it comes together add nigella seeds and briefly pulse again.

Knead briefly so the dough comes together, cover in cling film and leave to sit for 1 hour at room temperature.

Once the chicken has marinated, place the chicken thighs on a rack set over a baking tray and grill at 250 C for 10 minutes or until nicely charred and cooked through.

For the sauce, add oil to a large pot on medium heat. Tip in your cumin seeds, then diced onion and sprinkle with a pinch of salt. Saute until the onions have softened and are beginning to brown. Add the ginger and garlic and cook for 1-2 mins.Then  turning down the heat, add your spices, followed by the tomato paste. Allow both to toast and become fragrant. 

Once the spices have toasted, tip in your chopped tomatoes followed by salt and sugar. Fill the tomato can with water and tip that in too. Allow to simmer and reduce for 15 mins. 

Once the sauce has thickened, blend with an immersion blender if you want a smoother sauce. Finish with double cream, then tip in the chicken with all of its juices. Allow to cool.

Roll out the dough, then cut out circles. Add a spoonful of the saucy chicken to the middle of the dough, fold over into a half moon shape, and crimp the edge with a fork.

Preheat the oil to 180 C. Fry your empanadas in batches until golden brown and crispy. Place on a paper towel lined baking tray, and finish with flaky salt. 

Serve with whatever dips you like, we like to use raita, green chutney, and mango chutney!