Tandoori Chicken Triangles

I developed this recipe to pair with wines from Sonoma Coast Vineyards. The wine to be paired is matched with the appropriate chutney.

Tandoori Chicken Triangles

Puff Pastry Sheets – each package will make 18 triangles
Baked Tandoori Chicken – recipe below
Links to my three favorite Chutneys will be found below.

Thaw the puff pastry.

Prepare the chicken:
Slice the chicken breasts and then cut the slices in half.

Keep the chutney cold until ready to use. You may use any flavor of chutney. I suggest Roasted Pear Chutney for pairing with Sonoma Coast Vineyards Sauvignon Blanc, Mango Chutney for pairing with Sonoma Coast Vineyards Chardonnay or Pinot Noir Cranberry Chutney for pairing with Sonoma Coast Vineyards Pinot Noir.

Using a rolling pan, roll each puff pastry separately to be larger and a little thinner. Cut each sheet into 9 squares.

You will be folding the squares into triangles. On one half of each puff pastry square, put several slices of chicken and then a dollop of chutney. Fold the pastry in half, sealing the edges. I twist the three corners for extra hold.

Bake the triangles in a 350°F oven for approximately 20 minutes or until golden brown. Serve warm with the chutney and the Sonoma Coast Vineyards wine of your choice.

Tandoori Chicken (adapted from an Emeril Lagasse recipe on Food Network)

4 boneless, skinless chicken breasts
4 tablespoons vegetable oil
1 cup chopped white onion
4 Tablespoons chopped garlic
4 Tablespoons chopped ginger
2 teaspoons finely chopped jalapeno pepper, stem and seeds removed
2 Tablespoons paprika
1 Tablespoon salt
2 teaspoons ground cumin
2 teaspoons turmeric
2 teaspoons ground coriander
1 teaspoon cayenne
1 cup plain yogurt
2 Tablespoons fresh lemon juice

With a fork, prick holes in the chicken pieces. Using a knife, cut diagonal slices 1-inch apart, and 1/2-inch deep into the larger pieces. Place the chicken in one or two heavy duty plastic bags.

Combine the oil, onion, garlic, ginger, and pepper in a blender and process on high speed to a paste. Add the paprika, salt, cumin, turmeric, coriander,and cayenne. Process until well blended. Add the yogurt and lemon juice, and blend until smooth. Pour over the chicken, making sure that the chicken is well coated. Seal the bags tightly and refrigerate for at least 4 hours, and up to 24 hours, turning occasionally to ensure that the chicken marinates well.

Bake in a preheated 425° F oven on a baking sheet for 35 minutes.

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