Ingredients

• For Filling:
• 500 g - chicken minced
• 2 - onions (diced fine)
• 4 to 5 - cloves
• 5 to 6 - green cardamom
• 1 pinch - cinnamon powder
• 2 tsp - ginger garlic paste
• 4 to 5 - green chillies
• 1 tsp - coriander powder, roasted
• 1/2 tsp - cumin powder
• 1/2 tsp - gram masala powder
• 1 tbsp - oil
• salt to taste
• For Pastry sheets:
• phyllo dough

How to Make Baked Chicken Curry Puffs

• For Filling: Heat the oil for about 30-60 seconds and add cloves, cardamom, cinnamon powder and green chillies chopped fine. Then add diced onions.
• Once the onions are golden brown add ginger- garlic paste and saute for about 2 minutes
• Then add chicken and rest of the ingredients including masalas.
• Squeeze the juice of 1 small lemon and cook the chicken till all moisture evaporates from the mix.
• Cool the mixture. For Pastry sheets:
• Phyllo dough sheets are very paper thin and need to be covered with a lightly wet muslin cloth to prevent them from drying out.
• Take a bunch of 3-4 sheets and cut them 10 inch wide and cut across.
• After the sheets are cut, split the sheet in about 5 inch wide by about 5 inch square.
• Place the filling in the centre and cover it with the flap of philladough
• Line the outer ends with some water to glue the ends together.
• Bake at 300 F in the oven till the pastry is completely fluffy and very lightly creamish brown.