Ingredients

Instructions

  1. Mix the cayenne powder, coriander powder and tumeric powder, set aside
  2. In a clean food processor grind the medium onion, garlic and ginger to a paste
  3. Dry the chicken well and chop finely, but do not grind ( a couple of pulses in the food processor will do fine
  4. Heat the oil or ghee in a pan and fry the onion slices to golden and set aside
  5. Do the same to the cashew nuts and raisins and set aside
  6. Add the ground paste and dry spice mix to the pan and cook for 3 to 4 minutes, then add the chopped chicken
  7. Cook the chicken in the spice paste for a few minutes, turning it over a few times with a spoon, until it is no longer pink
  8. Add the green chilies, garam masala, whole cardamom, yoghurt, coriander leaves and salt to taste
  9. Let the chicken simmer in the sauce until the chicken is cooked and the sauce thickens
  10. Remove from heat and let cool
  11. Cut the phyllo sheets in half, so you have 32 squares
  12. cover the phyllo with plastic wrap and a damp towel while working so it does not dry out
  13. Place one sheet of phyllo on your work surface
  14. Brush with a little melted butter, especially the edges
  15. Place a second sheet on top in the opposite direction to make a cross, brushing this sheet with melted butter as well
  16. Place two more sheets in the same manner (criss crossing and brushing with butter) on top of the previous sheets of phyllo (you will have 4 layers, criss crossing each other
  17. Divide chicken mixture into 8 and place 1/8th of mixture into center of one of the layers of phyllo
  18. Sprinkle 1/8th of the cashews and raisins on top
  19. Loosen the sheets of phyllo with a flat metal spatula or knife and using your fingers, carefully lift and gather the phyllo (as if making a pouch) encasing the chicken in a bundle with a loose flowing frilly top
  20. Pinch the gather together and hold for 5 seconds
  21. This will hold the package closed
  22. Place each purse on a lightly greased baking sheet and repeat with remaining chicken and phyllo
  23. Refrigerate until ready to bake (this can be made in advance up to this point)
  24. When placing the chicken on the sheet pans, leave enough space between the bundles to that they will become crispy on the sides when baked
  25. Preheat oven to 375*F
  26. Place the pans with the beggars purses on them into the preheated oven and bake for 20 minutes, until nicely crispy (do not overcook)
  27. To serve place one beggars purse on a warm plate, with a dollop of creme fraiche on the side, sprinkling the chopped coriander on for a garnish
  28. If you wanted, two of these purses could be served as a main course along with a spicy basamati pilaf