To make the puff pastry, rub the butter cubes into the maida mixed with the salt.
Add the mentioned amount of water and make a dough. Cover this dough with a cling film and let it rest for few minutes.
Now spread the remaining 1/2 cup of butter on a butter paper in such a manner that it shapes like a rectangle
Fold the sides of the butter paper to seal the butter and chill it in the fridge so that it hardens but still malleable to work with.Now roll the dough in a rectangular manner. Remove the cold butter from the butter paper and place it in the center on the rectangular dough. Now fold the end overlapping each other. Turn the dough 90 degrees and roll it.
Now fold the dough again by overlapping the ends to form a book like shape. Chill in the fridge and repeat the rolling and folding procedure thrice.
Now divide the dough and desired equal parts and chill in the fridge. Use when required.
Chop the chicken and the powdered masalas along with salt and keep aside. Heat a pan with some oil. Now add the chopped onion and saute until golden brown. Add the chopped tomatoes and cook.
Cook until the tomatoes are mushy, add the ginger garlic paste and saute further. Then add the marinated chicken and stir. Add the green peas and mix well.
Cook until the chicken is almost done. Then add the soy sauce and tomato sauce. Mix well. Cook until the mixture is done. Keep aside to cool.
Cut the puff pastry sheet into rectangles and put little filling in each rectangle. Join the end and press using a fork to seal the ends.
Whisk an egg with 2 tbsp water and apply each puff with little egg wash.Bake these at 200 degree Celsius, in preheated oven or in a microwave oven (convection mode) for 15-20 minutes. Serve hot.