Butter Chicken Empanadas
There’s something incredibly satisfying about taking two comfort food classics and bringing them together in one unforgettable bite. These Butter Chicken Empanadas do exactly that. Crispy, golden empanada shells are packed with tender chicken simmered in a rich and creamy butter chicken sauce, layered with melty mozzarella, and finished with a brush of fragrant garlic butter.
The filling starts with yogurt-marinated chicken infused with garlic, ginger, and warm spices like garam masala and coriander. After cooking, it’s tossed in a velvety tomato cream sauce that’s deeply flavorful and comforting. Wrapped inside an empanada and fried until perfectly crisp, the result is crunchy on the outside and rich, saucy, and cheesy on the inside.
Serve these with extra butter chicken sauce for dipping, a sprinkle of fresh cilantro, and a drizzle of cream. They’re bold, indulgent, and guaranteed to disappear fast.
Why You’re Going to Love This Recipe
• Two comfort food favorites combined into one incredible handheld bite
• Crispy golden empanadas filled with creamy, spiced butter chicken
• Melty mozzarella adds the perfect cheesy texture
• Brushed with garlic butter for even more flavor
• Perfect for parties, game days, or a fun dinner idea
• The extra butter chicken sauce doubles as the ultimate dipping sauce
Ingredients
Empanadas
Empanada wrappers
Mozzarella cheese, shredded or cubed
Canola oil, for frying
Butter Chicken Marinade
Boneless skinless chicken thighs
Plain Greek yogurt
Garlic, paste or minced
Ginger, paste or minced
Lime juice
Olive oil
Coriander, powder
Garam masala, powder
Chili powder
Salt
Pepper
Cumin, powder
Paprika
Creamy Butter Chicken Sauce
Tomato puree
Heavy cream
Onion, diced small
Butter
Tomato paste
Garlic, paste or minced
Ginger, paste or minced
Coriander, powder
Garam masala, powder
Chili powder
Sugar
Cumin, powder
Paprika
Cinnamon stick
Bay leaves
Salt
Pepper
Olive oil
Garlic Butter
Unsalted butter, melted
Garlic, minced
Parsley, dried or freshly chopped
Salt
Garnish
Cilantro, chopped
Heavy cream
How to Make Butter Chicken Empanadas
Marinate the Chicken
In a bowl, combine all ingredients listed under the Butter Chicken Marinade. Mix thoroughly until the chicken is well coated. Allow it to marinate for at least 20 minutes or up to 24 hours for deeper flavor.
Cook the Chicken
When ready to cook, place the marinated chicken thighs in an even layer in the tray or basket of your air fryer. Cook at 400°F for about 18 minutes, flipping halfway through.
Once cooked, chop the chicken into bite sized pieces and set aside.
Make the Garlic Butter
In a small bowl, mix together the melted butter, minced garlic, parsley, and salt. Set aside.
Make the Creamy Butter Chicken Sauce
Place a pan over medium heat and add olive oil and butter. Sauté the diced onion, garlic, and ginger until fragrant.
Season with coriander, garam masala, chili powder, cumin, and paprika. Cook for a couple of minutes to allow the spices to bloom.
Add the cinnamon stick, bay leaves, and tomato paste. Stir and cook for another few minutes. Pour in the tomato puree and mix well. Add a small amount of sugar and season with salt and pepper to taste.
Stir in the chopped chicken and heavy cream. Allow the sauce to simmer until thick and creamy. Garnish with cilantro and a drizzle of heavy cream. Remove from heat and let the filling cool before assembling the empanadas.
Assemble the Empanadas
Place an empanada wrapper on a clean surface. Spoon some of the cooled butter chicken filling into the center and add mozzarella cheese.
Leave a small border around the edge so the empanada can seal properly. Fold the wrapper in half to create a half moon shape. Press the edges together and crimp with a fork to seal.
Repeat with the remaining wrappers and filling.
Fry the Empanadas
Heat a large pot of canola oil to 350°F.
Working in batches, fry the empanadas until they are golden brown and crispy. This usually takes about 4 to 5 minutes.
Remove from the oil and immediately brush with garlic butter. Place them on a cooling rack while finishing the remaining batches.
Serving
Serve the empanadas warm with extra creamy butter chicken sauce for dipping. Garnish with chopped cilantro and a drizzle of heavy cream for the perfect finishing touch.
Storage and Reheating
Storage
Store leftover empanadas in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in an air fryer or oven at 350°F until warmed through and crispy again. Avoid microwaving if possible, as it can soften the crust.
If you have leftover butter chicken sauce, store it separately in the refrigerator and reheat gently on the stovetop.
Butter Chicken Empanadas
Ingredients
- 9-12 empanada wrappers
- 2 cups mozzarella cheese shredded or cubed
- Canola oil for frying
Butter Chicken Marinade
- 1-2 lbs chicken thighs boneless skinless
- 1 cup plain greek yogurt
- 1 tbsp garlic paste or minced
- 1 tbsp ginger paste or minced
- 1 tbsp lime juice
- 1 tbsp olive oil
- 1 tsp coriander powder
- 1 tsp garam masala powder
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp cumin powder
- 1/2 tsp paprika
Creamy Butter Chicken Sauce
- 1 28oz can tomato puree
- 1 cup heavy cream
- 1 cup onion diced small
- 2 tbsp butter unsalted
- 1 tbsp tomato paste
- 1 tbsp garlic paste or minced
- 1 tbsp ginger paste or minced
- 1 tsp coriander powder
- 1 tsp garam masala powder
- 1 tsp chili powder
- 1 tsp sugar
- 1/2 tsp cumin powder
- 1/2 tsp paprika
- 1 stick cinnamon
- 2 bay leaves
- Salt to taste
- Pepper to taste
- Olive oil for cooking
Garlic Butter
- 8 tbsp unsalted butter melted
- 1 tsp garlic minced
- 1/2 tsp parsley dried or freshly chopped
- 1/4 tsp salt
Garnish
- Cilantro chopped
- Heavy cream
Instructions
Butter Chicken Marinade
- In a bowl add all ingredients listed under “ Butter Chicken Marinade.” Mix thoroughly to combine. Allow to marinate for 20 minutes or up to 24 hours.
- When ready to cook, add an even layer of the marinaded chicken thighs to the tray or basket of your air fryer. Cook at 400F for a total of 18 minutes flipping half way through.
- Once cooked, chop into bite sized pieces and set aside.
Garlic Butter
- Mix together the ingredients listed under “Garlic Butter “and set aside.
Creamy Butter Chicken Sauce
- To a pan over medium heat, add some olive oil and butter. Sauté the diced onions, garlic and ginger. Season with coriander, garam masala, chili powder, cumin and paprika. Allow to cooked for 2-3 minutes.
- Add one cinnamon stick, a couple of bay leaves and tomato paste. Stir and allow to continue cooking for 2-3 minutes. Then, add an entire can of tomato puree. Mix to combine and add a bit of sugar. Season with salt and pepper to taste.
- Finally, add the chopped chicken pieces and heavy cream. Stir, and simmer until the sauce thickens for about 4-5 minutes. Garnish with cilantro and a drizzle of heavy cream. Removed from heat and let cool.
Assemble
- Place a 6-inch empanada wrapper on a clean, flat surface or cutting board.
- Add a spoonful of the cooled butter chicken filling and mozzarella cheese to the center of the wrapper, leaving about a half-inch border around the edge to allow for sealing.
- Be careful not to overfill. About 2 tablespoons of filling is ideal to prevent leakage.
- Carefully fold the empanada wrapper in half to form a half-moon shape. Press the edges together to seal, then crimp the edges using the tips of a fork to ensure the empanada is tightly closed.
- Continue assembling the remaining empanadas using the same method.
- Heat a large pot of canola oil to 350F.
- Working in batches fry the empanadas until they are golden brown and crispy. This should take about 4-5 minutes.
- Once cooked, brush immediately with garlic butter and rest on a cooling rack until you’re ready to eat.
- Serve with the creamy butter chicken sauce and enjoy!
