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Place chicken in a large bowl.
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Add red chili, black pepper, salt, vinegar, ginger garlic paste, carom seeds and Maggi taste enhancer.
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Mix well.
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Cover and marinate for 30 minutes.
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After 30 minutes, place marinated chicken in a grill pan.
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Grill for 12-15 minutes or until chicken is tender.
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Remove from the heat and let it cool completely.
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Shred the grilled chicken properly.
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Dissolve cornflour in 2 tbsp water.
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Set aside.
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Heat vegetable oil in pan over medium heat.
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Sauté onion in it.
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Then add shredded chicken, green chilies and corn flour paste.
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Cook for 5 minutes or until well done.
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Roll puff pastry and cut into rounds with round cutter.
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Place 1 tbsp chicken filling on a round pastry.
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Cover with another circle.
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Brush with beaten egg.
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Preheat oven to 200 degree C.
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Bake chicken patties for 20 minutes or until light golden and crispy.
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Remove from the oven.
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Chicken BBQ Patties are ready to serve.