How to make Chilli Chicken Croissants -

Chilli chicken stuffed croissants.

Sanjeev Kapoor

This recipe is from the book Wrap n Roll.

Main Ingredients : Croissants (क्रॉसौं), Refined flour

Cuisine : French

Course : Snacks and Starters

You can also find more Snacks and Starters recipes like Pinwheel Khandvi Macaroni Pakoda Papa Rellena Desi Sloppy Joes -SK Khazana

Chilli Chicken Croissants

Chilli Chicken Croissants Recipe Card


French cuisine consists of cooking traditions and practices from France. At one time French cuisine was heavily influenced by Italian cuisine.  It was in the 17th century that some chefs led a movement that developed France’s own indigenous style by shifting it away from its foreign influences. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations.
French cuisine was codified in the 20th century as the modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education. 
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.

Prep Time : 3.30-4 hour

Cook time : 1.30-2 hour

Serve :

Level Of Cooking : Difficult

Taste : Spicy

Ingredients for Chilli Chicken Croissants Recipe

  • Croissants

  • Refined flour 4 cups + for dusting

  • Milk powder 2 1/2 tablespoons

  • Salt 2 teaspoons

  • Fresh yeast 1 tablespoon

  • Sugar 3 tablespoons

  • Butter 1 1/4 cups

  • Egg beaten

  • Filling

  • Boneless chicken roughly chopped 200 grams

  • Chicken salami roughly chopped 150 grams

  • Oil 1 tablespoon

  • Garlic finely chopped 1 clove

  • Onion chopped 1 small

  • Paprika flakes 1 teaspoon

  • Dried oregano 1/2 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons

  • Spring onion greens chopped 2 stalks


Step 1

In a bowl mix together four cups of flour, milk powder and salt. Dissolve yeast and sugar in half cup of water and allow it to stand for fifteen minutes. Keep butter in deep freezer for chilling.

Step 2

Add the yeast mixture to the flour. Add three-fourth cup water and knead into a smooth dough. Keep the dough, covered with a damp cloth, in a warm place to rise for thirty to forty minutes.

Step 3

Slice the chilled butter into thin slices. Knock back the dough and roll into a forty-centimetre by seventy-centimetre rectangle using a little flour for dusting.

Step 4

Brush off the excess flour. Arrange the chilled butter on two-third portion of the rectangle. Fold the uncovered one-third part over to the centre and bring over the remaining one-third part to make a book fold.

Step 5

Seal the sides well so that the butter does not come out. Roll the pastry again to the same size and make a book fold. Keep it in the refrigerator for half an hour covered in cling film so that no moisture goes in.

Step 6

Repeat the process twice without the butter. Again roll the dough into a rectangle of the same size and trim the sides.

Step 7

Meanwhile, to make the filling, heat oil in a pan and sauté garlic and onion till translucent. Add chicken, salami and stir-fry till chicken is cooked but still juicy.

Step 8

Add paprika flakes, oregano, coriander and spring onion greens and toss. Set aside. Cut dough rectangle into two strips, lengthwise, with a sharp knife and then cut into big triangles with each side measuring approximately fifteen centimetres.

Step 9

Place the dough triangles on a lightly floured surface. Place a tablespoon of the chicken mixture on the base of each triangle. Roll them in the shape of crescents. Place them on a baking tray,lightly brush them with the beaten egg and leave to rise in a warm, humid place for thirty minutes or till double in size.

Step 10

Preheat the oven to 210C/ 425 F/ Gas Mark 7. Bake the croissants in the preheated oven for fifteen minutes. Reduce the temperature to 1900°C/ 3750° F/ Gas Mark 5 and bake for ten more minutes. Serve hot immediatel

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.