Creamy Chicken Kachori

In a bowl, add flour, ghee, salt and water as needed. Knead well, and leave it to rest for 15 minutes. The dough should be hard. After resting time, divide into 6 equal size balls.

Make a paste with ghee and flour. Keep aside. Roll out to make flat circles, spread paste on it. Fold in half and apply paste. Fold again and apply paste. Fold again and apply paste to make it square. Make all squares and leave it to rest for 20 minutes.

In a pan, add butter and ginger garlic paste. Fry for a few minutes, then add mince, salt, red chili powder, turmeric, coriander powder, and cumin powder. Cook until it changes color. Cover and cook on low flame for 10 minutes until the mince is cooked.

Add flour and mix for 3 minutes. Add milk slowly and cook till it thickens. Add cream and mix. The mixture should be thick. Remove from flame and bring filling to room temperature. Add chopped onion, coriander, and green chili, and mix.

Roll out squares with a rolling pin. Put some cool mince in the center. Collect all sides to fold it. Twist the top to secure it, it will stick together. Gently press down to flatten slightly.

Deep fry in medium-low heat until golden brown.