This is a rather simple recipe that calls for filo dough, chicken, tandoori paste and yogurt.  You’ll need some ghee or oil oil for brushing the filo dough.  This is quick and easy though after making it tonight I think it could use some vegetables like some onions, carrots or even chickpeas with the chicken.

I used two store bought items. One for the filo dough and the other for the paste.

Marinate the chicken in the Tandoori marinade (paste) and yogurt for at least 30 minutes. I did it for about 8 hours having thawed the chicken overnight and diced the chicken into bite-sized cubes then coated in the marinade.  When ready lay out 3 layers of filo dough brushing each piece with oil or ghee.

Place a good scoop or two of the marinated chicken on to one-side of the filo dough.

Okay, not the most appetizing photo ever, but start folding the chicken three times folding the sides before the last fold.

After repeating this 3 or 4 times, add each parcel to a lightly ghee or oil coated oven-proof dish. Sprinkle with sesame seeds.  I baked these for 40 minutes uncovered and then add a loose piece of foil, to keep the parcels from burning, and cooked an additional 15 minutes.

The parcels should be a golden brown.  Plate and serve with an Indian side dish like Chana Dal and some rice.

Click here for the original recipe: Tandoori Chicken Parcels.