Add salt, melted butter to the flour and combine everything well in a bowl

Mix the egg to the flour mixture and incorporate it well and then gradually add cold water to the mix to make a soft dough and keep it aside for an hour in the refrigerator

Add oil in a pan and add cumin, onion and saute it until it becomes soft

Now add jalapeno pepper and saute it for a minute in a medium flame

Add the chicken pieces, ginger, garlic, turmeric powder, and salt, give a nice stir and close the lid

Let it cook for 5 minutes until the chicken leaves water

Now add the curry powder and potato to the above mixture and mix it well

If the chicken is not cooked, drizzle some water and wait until the chicken is done

Switch off the stove and let the filling cools down

Now take the dough from the refrigerator, flour the surface, and using a rolling pin roll it out

Use a round cookie cutter or any circular lid of a small mason jar to cut the dough

Place the filling in the middle of the dough

Fold and press the sides with a fork

Now in a deep bottom pan, add oil and fry the Empanadas to golden brown in medium flame

Remove and drain it

Serve warm or cold with any sauce of your choice