Chicken Paprika Puffs

The following is a twist on two old favorites: Chicken Pot Pie and Chicken Paprika. Elegantly updated with Indian spices and actually simplified, with much of the fat content of the original being reduced by omitting chicken skin and combining yogurt with sour cream. Make it family style with a cut-up whole chicken (pictured right) or according to the updated recipe below.

Smoked paprika makes a huge difference in this dish and can be found in the spice aisle of many grocery stores. If you can’t find it, just spring for the better brand of Hungarian or Indian paprika. If you decide to toast up your own version of the garam masala, keep a close eye on it so as not to burn; remove from heat as soon as it starts to smoke and release its perfume.

This recipe comes from the kitchen of Marcia Barager of the Dalai Planet.

Serves: 6+

Cooking Time: 30 minutes

12 frozen puff-pastry shells
1 lb. boneless, skinless chicken breasts, cut in 1-inch pieces
1 lb. mushrooms, sliced
8 small shallots, or other small onion, peeled and quartered (about 1 cup)
3 cloves garlic, minced
6 to 8 Tbsp. butter
two 14.5 oz. cans diced tomatoes
1 Tbsp. smoked paprika
2 tsp. garam masala (see homemade recipe below)
16 oz. sour cream or Greek or whole-milk yogurt (or any mixture of these)
salt and pepper, to taste

• In a skillet over medium, saute the shallots and garlic in a bit of butter until soft and lightly browned.
• Increase the heat a bit and add mushrooms, sprinkling with about a teaspoon of the paprika and garam masala. Season lightly with salt and pepper. Remove from heat.
• Cook the puff pastry according to package directions. Allow to cool. Slice a thin layer from the top of each puff and set aside. Using a fork, scoop out the inside of each puff, forming a shallow cup.
• In a large bowl, toss the chicken chunks with the remaining paprika and garam masala. Add to the skillet with the mushrooms and saute over medium-high heat until browned.
• Add the tomatoes and simmer over low heat for about 15 minutes.
• Just before serving, whisk in the sour cream and yogurt, and return to low heat for about 5 minutes to heat through.
• Fill the pastry cups and replace the “lids” at a skewed angle.
• Serve with your favorite green vegetable and a crisp salad for a gourmet presentation. Leftovers are great over noodles or a toasted English Muffin.

You can make your own version of garam masala from spices in your cupboard with this recipe: Homemade Garam Masala

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