Garlic Naan Croissant Bundt Cake Sliders

Ingredients

• 500 g Chicken thighs (boneless, skinless, bashed flat)
• 0.5 cup Tandoori paste (for marinating chicken)
• 500 g Lamb mince (for meatballs)
• 50 g Butter (frozen and mixed into lamb mince)
• 1 batch Croissant dough (homemade with yogurt and nigella seeds added)
• 250 g Laminating butter (mixed with a little flour for plasticity)
• 2 Egg yolks (for egg wash)
• 4 tbsp Garlic chili butter (divided; for brushing croissants and bundt tin)
• 300 g Red Leicester cheese (grated)
• Chutney ingredients (coriander, mint, chili, garlic, and lime)

Steps

1. 1

   Bash the chicken thighs flat to ensure even cooking. Place them in a bowl with tandoori paste and let them marinate for at least 30 minutes.

2. 2

   Prepare the lamb meatballs by mixing lamb mince with spices and grated frozen butter. Shape the mixture into small golf-ball-sized rounds.

3. 3

   Prepare the naan croissant dough by incorporating yogurt and nigella seeds into your standard croissant bread dough. Let the dough rest in the fridge.

4. 4

   Laminate the dough using the 'Matt Adlard method': mix a small amount of flour into the laminating butter to increase plasticity. Sandwich the butter between dough layers, rolling and folding multiple times, chilling in the fridge between turns to keep the butter cold.

5. 5

   Roll the finished dough into a large sheet and cut into triangles. Roll them up into croissants.

6. 6

   Brush the croissants with a mixture of melted butter and egg yolks. Bake in a preheated oven until golden brown.

7. 7

   Once baked, brush the warm croissants with a freshly whipped garlic chili butter.

8. 8

   Cook the proteins: fry the lamb meatballs in a pan until browned and cooked through. Cook the marinated tandoori chicken in an air fryer until charred and tender.

9. 9

   Slice the croissants open like sliders. Stuff each one with pieces of tandoori chicken, a lamb meatball, and a generous amount of Red Leicester cheese.

10. 10

    Brush a bundt tin thoroughly with garlic butter. Pack the stuffed croissant sliders into the tin, adding extra cheese between layers and on top.

11. 11

    Bake the bundt cake until the cheese is completely melted and bubbling.

12. 12

    While the cake bakes, blitz coriander, mint, chili, garlic, and lime juice into a smooth green chutney. Transfer to a squeezy bottle.

13. 13

    Invert the bundt cake onto a platter, drizzle the chutney all over, and serve immediately for dipping.

Notes

The creator recommends using whole chickens to save money, though thighs are used here for convenience. The addition of frozen butter to the lamb meatballs ensures they stay juicy during the double-cooking process.

Nutrition per serving

• main
• party food
• fusion
• indian
• croissant
• baked
• comfort food