Butter Chicken Phyllo Parcels

Rich buttery chicken in crisp pastry, a match made in heaven

📝 Ingredients

• 6-8 phyllo pastry sheets
• 500 gram chicken breasts (cut into cubes)
• 2 tbsp greek yogurt
• 2 tbsp lemon juice
• 1 tsp ginger/garlic paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tsp kashmiri chilli powder
• 1 tsp garam masala
• 1/2 tsp turmeric
• salt
• 2 tbsp olive or vegetable oil (for frying)
• 2 tbsp butter
• 2 bay leaf
• 1 large onion roughly chopped
• 1/4 cup cashew nuts
• 1 tsp ginger/garlic paste
• 2 tsp kashmiri chilli powder
• 1/2 tsp ground fennel
• 1/2 tsp garam masala
• 1/2 cup tomato passata
• 1/4 cup water
• 2-3 tsp sugar
• 2 tsp dried methi/fenugreek leaves
• 1/3 cup fresh cream
• salt

👨‍🍳 Instructions

1. 1--- Chicken ---
2. 2Marinate the chicken with all of the ingredients except the oil. Refrigerate for 30 minutes
3. 3Heat 2 tablespoon oil in a large pan, on high heat and fry the chicken in small batches just until brown on all sides. Doesn't have to be fully cooked. Set aside
4. 4--- Butter Chicken Sauce ---
5. 5Heat 2 tablespoon butter to the same pan the chicken was fried in, on low heat. Add the bay leaf, onion and cashew nuts. Fry until onion is translucent
6. 6Add the ginger/garlic paste and fry for a minute
7. 7Add the spices, kashmiri chilli powder, ground fennel and garam masala. Fry for a minute
8. 8Add the passata and add the dried methi leaves, crush between your fingers
9. 9Allow to cook for 15-20 minutes until the sauce reduces. Remove the bay leaves and blend into a smooth paste
10. 10Return to the pot and add the fresh cream. Heat through
11. 11Add the chicken and turn up the heat. Bring to a boil and turn off the heat
12. 12Allow the chicken to cool completely
13. 13Thaw out the phyllo pastry. Preheat oven to 180 degrees Celsius
14. 14Cut the each phyllo sheet into 4 squares. Brush them with olive oil or melted butter. Using a large muffin pan place 4 sheets into each muffin holder.
15. 15Fill with the cooled butter chicken and bring the ends together forming a parcel. Bake for 20-30 minutes until crisp and golden brown on the edges
16. 16Serve warm with some rocket leaves