Pickled Chicken Parcels

Chicken mince mixed with pickling spices, wrapped in phyllo sheets, deep fried and served with a yogurt-sweet chilli sauce dip. This is a Sanjeev Kapoor exclusive recipe.

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Pickled Chicken Parcels

Main Ingredients Boneless chicken breasts, Mustard oil
Cuisine Fusion
Course Snacks and Starters
Prep Time 6-10 minutes
Cook time 21-25 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Pickled Chicken Parcels

  • 2 Boneless chicken breasts minced
  • 1 tablespoon Mustard oil
  • 2 tablespoons Yogurt
  • 1 tablespoon coriander leaves finely chopped
  • 1 teaspoon Ginger-garlic paste
  • to taste Salt
  • 1-2 Green chillies finely chopped
  • 2 tablespoons Oil
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Caraway seeds (shahi jeera)
  • 1 teaspoon Onion seeds (kalonji)
  • 1/4 teaspoon Fenugreek seeds (methi dana)
  • 1/4 teaspoon Fennel seeds (saunf)
  • 4-5 Phyllo sheets
  • 1 Egg
  • for deep-frying Oil
  • Dip
  • 1/2 cup Yogurt
  • 3 teaspoons Sweet chilli sauce


  1. Mix chicken, mustard oil and yogurt in a bowl. Add coriander, ginger-garlic paste and mix well. Add salt, green chillies and mix well.
  2. Heat oil in a non-stick pan, add mustard seeds, caraway seeds, onion seeds, fenugreek seeds, fennel seeds till fragrant.
  3. Add turmeric and sauté for a minute.
  4. Add the tempering to the bowl and mix well.
  5. Place phyllo sheets on a worktop, cut into squares.
  6. Break egg into a bowl, whisk well. Add some water and whisk well.
  7. Place a stuffing in the center of the sheet, brush the egg wash on the sides and seal the edges to make a parcel.
  8. Heat oil in a non-stick pan, place the parcels on low heat till both the sides are crisp and brown.
  9. To make dip, mix together yogurt and chilli sauce in a bowl.
  10. Serve hot with a dip.