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Butter Chicken Phyllo Parcels

Butter Chicken Phyllo Parcels

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This was my Come Dine With Me starter, Butter Chicken Phyllo Parcels, which I think tasted amazing. Even though my guests didn’t seem to enjoy it much.

Butter Chicken Phyllo Parcels

Or maybe it was just strategy. You can be the judge, after you try this recipe.

Give us phyllo anything and I am happy. My family loves anything I stuff into phyllo pastry too. 

That crisp pastry just makes everything taste better.  I do make a lot of pyllo parcels which goes down without a complaint.

For the dinner I served this with some rocket leaves with a balsamic dressing. I thought it worked well because it cut down the richness of the butter chicken.

How to cook the Butter Chicken

I cooked this Butter Chicken Curry very similar to my Butter Chicken Recipe posted here on my blog. 

The only major difference is the amount of sauce. You can’t have too much sauce in this curry because it will make the phyllo pastry soggy.

So it may not be as authentic as the usual Butter Chicken but in my opinion it still tastes amazing. 

I use chicken breasts because my kids, nor do I like the fattiness of boneless thighs. Chicken breasts are not easy to cook but with practice you will perfect it.

Remember never to overcook chicken breasts. For curries I flash fry my chicken and then add it to the sauce at the very end.

Flash fry is a very quick fry on high heat, just enough to brown the chicken. It doesn’t have to be fully cooked if you’re adding it to the sauce.

You will cook it further in the sauce and here too it’s cooked on high heat, literally for a minute. If not fully cooked it will cook further in the hot sauce.

Cooking it this way I’ve never has stringy, chewy chicken. It is always tender and soft.

These phyllo parcels can be made ahead of time and refrigerated until you’re ready to bake them. Once cooked they can also be reheated in the airfryer for about 4 minutes at 180 degrees Celsius.

I hope you enjoy this recipe and if you do please drop me a comment and a star rating, it is always appreciated.

More Recipes to try:

Best Butter Chicken Meatballs

Spicy Butter Chicken Biryani

Easy Butter Chicken

 

Butter Chicken Phyllo Parcels

Rich buttery chicken in crisp pastry, a match made in heaven
Course Appetizer
Cuisine Indian
Keyword butter chicken, butter chicken phyllo parcels, pyhllo parcels
Prep Time 30 minutes
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

 

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