Instant Chicken Tandoori Bows

Instant Chicken Tandoori Bows

Chicken Tandoori is definitely a dish most of us love. Well, this Ramadan I have tried to cut down on oil fried food/snacks. That's how I came up with this idea. It is the easiest dish you could prepare for iftar that is oil less, yet filling and delicious.

These bows that you see here aren't puff pastry sheets. Guess what! These are frozen Parathas that I transformed to a puff pastry kinda experience just by baking them. My little one being a puffs lover, this is a snack that had to be invented! 😅

If you are someone like me who stores frozen Parathas for quick access for immediate hunger pangs. Then this recipe is a good hack and delicious! 😋 👌

I prepared the chicken Tandoori Masala, and marinated it for a few minutes and pan fried  the chicken breast and allowed to cool, once cooked, you need to blitz the cooked chicken and make a sauce that comprises of yogurt and Mayo with a dash of chopped Coriander leaves for that hint of freshness.
As simple as that. And the tiny bows were baked to golden perfection by giving an egg wash prior to baking.

Let’s see the ingredients and get started:

Ingredients :

Chicken Marination:

  • 250 gms Chicken Breast
  • 1 tsp Garlic paste
  • 1/2 tsp ginger paste 
  • 2 tbsp yogurt
  • 3 tsp Kashmiri Red chilli powder
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Garam masala powder
  • 1/2 tsp Black Pepper Powder
  • 1 tsp Coriander Powder
  • 1/2 tsp Dried Fenugreek leaves
  • Salt, as required
  • A squeeze of lemon
  • Frozen Parathas

For the sauce:

  • 2 tbsp Mayo
  • 1 tbsp Yogurt 
  • Coriander leaves, chopped 


  1. Marinate the chicken breasts, with the ingredients under chicken marination for at least 15 minutes. 

  2. Now in a pan, fry the chicken breast well on both sides 5 minutes on medium high and flip and cook 3 minutes on medium low heat. 
  3. Allow to cool, blitz in a food processor and set aside. 
  4. Now thaw the frozen Parathas one at a time, so that they do not stick to the plastic that comes along with the paratha. 
  5. Once thawed, peel off one layer of the plastic cover of the Paratha and cut a '+' sign, that is horizontal and vertical cut that gives 4 pieces.
  6. Now make a sauce by combining your yogurt, Mayo and Coriander leaves. 
  7. Onto the cut frozen Paratha, smear your prepared Mayo-yogurt sauce and place a tbsp of your blitzed chicken Tandoori on the  end if the triangle and roll them. 

  8. Once it reaches the end, press both the sides and pinch to middle to form a bow shape. 

  9. Now give them an egg wash. 
  10. And bake in a preheated oven at 200 Def C for 20 minutes or until golden and crisp. 


You may place a burning charcoal in an aluminum foil and pour a little oil in a sealed pot along the cooked chicken for that tandoori smokey effect, this step is optional. 

For detailed steps on the rolling process, check my YouTube video. 

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

You Might Also Like


  1. You composed this post cautiously which is beneficial for us. I got some different information from your article and I will suggest reading this article who needs this info. Thanks for sharing it.korean fried chicken san diego