APPETIZER
Butter Chicken Pinwheels
MAKES: 28 Pinwheels (varies by sheet size)
TIME: 60 MINS
EQUIPMENT: Blender, Baking Sheet, Rolling Pin
Thanksgiving week gets chaotic fast — the kitchen’s packed, the oven’s full, and you’re just trying to keep up. I wanted an appetizer that wouldn’t add to the madness, and these Butter Chicken Pinwheels are it.
Flaky puff pastry spiraled around creamy, spiced butter chicken… they look impressive but take almost no effort the day of. Prep the filling ahead, then roll, slice, and bake on the big day.
They’re easy, indulgent, and guaranteed to disappear before dinner even starts.
Ingredients
2 sheets puff pastry, thawed
1 egg, beaten (for wash)
1 bunch cilantro, for garnish
MARINADE
1 lb chicken breast
½ tsp salt
½ tsp garlic powder
¼ tsp ginger powder
½ tsp garam masala
¼ tsp turmeric
½ tsp chili powder
SAUCE
2 Tbsp ghee
1 small onion, diced
2 tsp garlic, minced
1 tsp ginger, minced
1 Tbsp tomato paste
1 (14 oz) can crushed tomatoes
⅓ cup raw cashews
½ cup cottage cheese
½ tsp garam masala
½ tsp cumin
¼ tsp turmeric
1 tsp chili powder
¼ cup chicken bone broth
½ tsp salt
Instructions:
Spice the Chicken:
In a bowl, toss chicken with olive oil, garlic powder, ginger powder, garam masala, turmeric, chili powder, and salt until evenly coated.
Sear the Chicken:
Heat 1 Tbsp ghee in a skillet over medium-high heat.
Add chicken and sear for 1–2 minutes per side until lightly browned.
Lower the heat, cover, and cook until just done (a little under is fine).
Shred using a fork or stand mixer.
Build the Sauce:
In the same pan, add the remaining ghee and onions. Sauté 5–6 minutes until golden.
Add garlic and ginger; cook 1 minute.
Stir in garam masala, cumin, turmeric, and chili powder; toast for 1–2 minutes.
Add tomato paste and cashews, stir to coat, then add crushed tomatoes.
Simmer 5–7 minutes until thickened slightly.
Blend Until Creamy:
Transfer sauce to a blender, add cottage cheese, and blend until smooth.
Simmer & Combine:
Return sauce to the pan. Add bone broth gradually to loosen the sauce.
Stir in shredded chicken and salt to taste.
Simmer gently for 5–7 minutes until saucy and rich.
Let the mixture cool completely before assembling.
Prep the Puff Pastry:
Roll out the thawed puff pastry on a lightly floured surface.
Spread an even layer of cooled butter chicken mixture across, leaving a ½-inch border on all sides.
Roll & Slice:
Roll tightly into a log.
Use a sharp knife to slice into ¾–1 inch thick rounds (you’ll get 12–14 pinwheels per sheet).
Bake:
Place pinwheels on a parchment-lined baking sheet, spaced slightly apart.
Brush the tops with egg wash for a golden finish.
Bake at 400°F (200°C) for 18–22 minutes, until puffed and deeply golden.
Serve:
Garnish with fresh cilantro and serve warm with mint chutney or yogurt.