Baked Chicken Curry Puffs

Recipe by
Total Time:
1 hour
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

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  • 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.