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5 from 1 vote

Butter Chicken Phyllo Parcels

Rich buttery chicken in crisp pastry, a match made in heaven
Prep Time30 minutes
Course: Appetizer
Cuisine: Indian
Keyword: butter chicken, butter chicken phyllo parcels, pyhllo parcels
Servings: 6

Ingredients

  • 6-8 phyllo pastry sheets

Chicken Marinade

  • 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

Sauce

  • 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

Chicken

  • Marinate the chicken with all of the ingredients except the oil. Refrigerate for 30 minutes
  • Heat 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

Butter Chicken Sauce

  • Heat 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
  • Add the ginger/garlic paste and fry for a minute
  • Add the spices, kashmiri chilli powder, ground fennel and garam masala. Fry for a minute
  • Add the passata and add the dried methi leaves, crush between your fingers
  • Allow to cook for 15-20 minutes until the sauce reduces. Remove the bay leaves and blend into a smooth paste
  • Return to the pot and add the fresh cream. Heat through
  • Add the chicken and turn up the heat. Bring to a boil and turn off the heat
  • Allow the chicken to cool completely
  • Thaw out the phyllo pastry. Preheat oven to 180 degrees Celsius
  • Cut 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.
  • Fill 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
  • Serve warm with some rocket leaves