Butter Chicken Empanadas

1. In a bowl, combine the cubed chicken thighs with Greek yogurt, bouillon, garlic powder, onion powder, cumin, coriander, turmeric, and black pepper.

2. Mix well and let marinate for at least 1 hour.

3. Heat ghee in a skillet over medium-high heat.

4. Add the marinated chicken and sear until lightly browned — about 5 minutes.

5. Pour in the Patak’s Butter Chicken Simmer Sauce and bring to a simmer.

6. Lower heat and cook 10–15 minutes until the chicken is tender and sauce thickens.

7. Stir in chopped cilantro.

8. Add a spoonful of butter chicken to each empanada disc.

9. Top with cheese, and add onions + cilantro if you’d like.

10. Fold over and seal the edges with a fork.

11. Heat oil to 350°F.

12. Fry empanadas until golden brown and crispy.

13. Let cool slightly, then enjoy!