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Spiced Tandoori Croissant

Spiced Tandoori Croissant

Preparation Time: 30 minutes

Cooking Time: 15 minutes

Yields: 6 croissants


For the Marinade:

1 cup plain yogurt

2 tablespoons tandoori masala spice blend

1 tablespoon ginger-garlic paste.

1 teaspoon red chili powder (adjust to your spice preference)

1/2 teaspoon turmeric powder

Salt, to taste

2 tablespoons vegetable oil

For the Croissants:

6 croissant rolls

200 grams boneless chicken, thinly sliced (or use paneer for a vegetarian option)

1 tablespoon vegetable oil

1 teaspoon cumin seeds

1 bell pepper thinly sliced.

1 onion thinly sliced.

Fresh cilantro leaves, for garnish


Marinate the Chicken (or Paneer):

In a mixing bowl, combine the yogurt, tandoori masala, ginger-garlic paste, red chili powder, turmeric, salt, and vegetable oil.

Add the sliced chicken (or paneer), ensuring it’s well coated in the marinade. Cover and refrigerate for at least 1 hour (longer for better flavor).

Preheat your oven to 180°C (350°F).

Cook the marinated chicken (or Paneer). In a skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Add the marinated chicken (or paneer) and cook until it’s fully cooked and slightly charred. Remove from heat.

Prepare the Croissants:

Slice each croissant in half horizontally, creating a top and bottom portion.

Assemble the Tandoori Croissants:

Place a generous amount of the cooked chicken (or paneer) inside the croissant.

Add slices of bell pepper and onion.

Close the croissant.


Place the assembled croissants on a baking sheet or in an oven-safe dish.

Bake in the preheated oven for about 10-12 minutes or until the croissants are lightly toasted.

Remove the tandoori croissants from the oven and garnish with fresh cilantro leaves.

Serve your spiced tandoori croissants hot as a delightful, fusion-style snack or meal. (IANS)

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