Chicken Phyllo Parcels- Kashmiri Chilli & Methi Recipe

Last Updated on 2 months by Neha Deshmukh

Chicken Phyllo Parcels – Kashmiri Chilli & Methi Recipe

Hello friends! I’m so excited to share this recipe with you – Chicken Phyllo Parcels bursting with flavour! I first made these for a small gathering, and they were gone in minutes. The flaky pastry, the rich, aromatic filling… honestly, they’re a little addictive. They look impressive, but don’t let that intimidate you. They’re surprisingly straightforward to make, and the result is absolutely worth it. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average chicken parcels. The combination of Kashmiri chilli powder and dried methi (fenugreek) leaves creates a unique, warming flavour profile that’s both comforting and exciting. Plus, wrapping everything in crispy phyllo pastry just elevates the whole experience. They’re perfect for a special occasion, a festive meal, or even just a weekend treat when you want something a little different.

Ingredients

Here’s what you’ll need to create these delicious parcels:

• 500 gram chicken breasts
• 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
• 0.5 tsp turmeric
• 2 tbsp olive or vegetable oil
• 2 tbsp butter
• 2 bay leaf
• 1 large onion, roughly chopped
• 0.25 cup cashew nuts
• 1 tsp ginger/garlic paste
• 2 tsp Kashmiri chilli powder
• 0.5 tsp ground fennel
• 0.5 tsp garam masala
• 0.5 cup tomato passata
• 0.25 cup water
• 2-3 tsp sugar (adjust to taste)
• 2 tsp dried methi/fenugreek leaves
• 0.33 cup fresh cream
• 6-8 phyllo pastry sheets
• Rocket leaves, for serving

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• Phyllo Pastry: This is super thin pastry, so handle it gently! Keep the sheets covered with a damp cloth while you’re working to prevent them from drying out and cracking. You can usually find it in the freezer section of well-stocked supermarkets or at Mediterranean/Middle Eastern grocery stores.
• Kashmiri Chilli Powder: Don’t confuse this with regular chilli powder. Kashmiri chilli powder is known for its vibrant red colour and mild heat. It adds a beautiful hue and a subtle fruity flavour to the dish.
• Methi/Fenugreek Leaves: These have a slightly bitter, earthy flavour that really complements the spices. Dried methi leaves are more common, but if you can find fresh, use about three times the amount.
• Greek Yogurt in Marinade: Using Greek yogurt tenderizes the chicken beautifully and adds a lovely tang. You can substitute with plain yogurt, but Greek yogurt gives a richer, creamier result.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the chicken. In a bowl, combine the chicken breasts with the Greek yogurt, lemon juice, 1 tsp ginger/garlic paste, cumin, coriander, 2 tsp Kashmiri chilli powder, garam masala, and turmeric. Give it a good mix, cover, and refrigerate for at least 30 minutes.
2. Heat 2 tbsp of oil in a pan over medium-high heat. Fry the marinated chicken until browned on all sides – it doesn’t need to be fully cooked through at this stage. Set the chicken aside.
3. In the same pan, melt the butter. Add the bay leaves, chopped onion, and cashew nuts. Sauté until the onions soften and turn golden brown.
4. Add another 1 tsp of ginger/garlic paste and 2 tsp Kashmiri chilli powder, and 0.5 tsp ground fennel and 0.5 tsp garam masala. Cook for about a minute until fragrant.
5. Stir in the tomato passata, dried methi leaves, and water. Bring to a simmer, then reduce the heat and cook for 15-20 minutes, or until the sauce has thickened slightly. Add 2-3 tsp sugar to balance the acidity.
6. Remove the bay leaves. Now, carefully blend the sauce until it’s smooth. Return the sauce to the pan, stir in the cream, and add the browned chicken. Simmer for a few minutes to combine, then let it cool slightly.
7. Preheat your oven to 180°C (350°F). Lightly grease a muffin tin.
8. Now for the fun part! Take a phyllo pastry sheet and lay it in the muffin tin, gently pressing it into the shape of the cup. Brush with a little melted butter or oil. Repeat with another sheet, layering it on top and brushing with butter/oil. Do this until you’ve used 2-3 sheets per muffin cup.
9. Fill each phyllo cup with the chicken mixture.
10. Fold the edges of the phyllo pastry over the filling to create a parcel. Brush the top with more butter or oil.
11. Bake for 20-30 minutes, or until the pastry is golden brown and crispy.
12. Serve immediately with a sprinkle of fresh rocket leaves.

Expert Tips

• Don’t overcrowd the pan when frying the chicken. Work in batches if necessary.
• If the sauce becomes too thick, add a splash more water.
• Be gentle with the phyllo pastry! It tears easily.
• Brushing with butter/oil is key to getting that golden, crispy finish.

Variations

• Vegan Adaptation: Substitute the chicken with paneer (Indian cheese) or chickpeas. Use a plant-based yogurt and cream alternative.
• Gluten-Free Adaptation: Phyllo pastry isn’t gluten-free. You can try using gluten-free spring roll wrappers as a substitute, but the texture will be different.
• Spice Level Adjustment: Adjust the amount of Kashmiri chilli powder to your liking. For a spicier kick, add a pinch of cayenne pepper.
• Festival/Celebration Adaptations: My aunt always makes these for Eid! They’re a real showstopper. They’re also lovely for Christmas or any special occasion.

Serving Suggestions

These Chicken Phyllo Parcels are delicious on their own, but they also pair well with:

• A simple raita (yogurt dip)
• A side of steamed rice
• A fresh salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to restore some of the crispness.

FAQs

• What is phyllo pastry and where can I find it? Phyllo pastry is a very thin, flaky pastry used in many Mediterranean and Middle Eastern dishes. You can usually find it in the freezer section of well-stocked supermarkets or at specialty stores.
• Can I make the chicken filling ahead of time? Yes, absolutely! You can make the filling a day or two in advance and store it in the refrigerator.
• What is Kashmiri chilli powder and what does it add to the dish? Kashmiri chilli powder is a type of chilli powder known for its vibrant red colour and mild heat. It adds a beautiful colour and a subtle fruity flavour.
• Can I use fresh fenugreek leaves instead of dried methi? Yes, you can! Use about three times the amount of fresh fenugreek leaves as you would dried.
• How can I ensure the phyllo pastry is crispy and not soggy? Brushing each layer of phyllo pastry with butter or oil is crucial for achieving a crispy texture. Also, don’t overfill the parcels.