Butter Chicken Filo Parcels with Smashed Potatoes & Cucumber Salad

Mix chicken, half yoghurt and half butter chicken paste together until the chicken is coated. Leave to marinate for 10 minutes. Preheat oven to 200°C. Peel and dice onion. Chop cherry tomatoes. Dice cucumber. Pick coriander & mint leaves and finely dice, discarding stems.

Heat a pan on medium high heat and add 3Tbsp butter. Once butter has melted add chicken and onions, cook chicken for 2-3 minutes each side. Add passata, cream, sugar and a pinch of salt. Reduce heat to a gentle simmer and cook for 10-15 minutes or until chicken is cooked through and sauce has thickened. Remove filling from the pan and cool down.

Place potatoes in a microwave safe bowl with a little water and cover, cook for 7-8 minutes until soft. Place potatoes on a lined tray and gently smash, be careful not to mash them completely. Drizzle with oil and season with salt, bake for 20-25 minutes until crisp and golden.

Melt remaining butter in the microwave. Take 1 sheet filo pastry and brush with melted butter. Set a 2nd sheet over the first and place ¹⁄₃ filling in the centre. Place one side of filo over the filling, then fold the side edges over and fold remaining side over to seal into a tight parcel. Brush with butter and repeat with remaining filo and filling.

Bake in the oven for 20-15 minutes or until filo is golden and crisp. Mix cucumber, tomatoes, most of the herbs (saving some for garnish) and the yoghurt in a bowl. Season with salt to taste.

Divide filo parcels between plates, serve with smashed potatoes and cucumber yoghurt salad on the side. Garnish with remaining herbs and enjoy!

Mix chicken, half yoghurt and half butter chicken paste together until the chicken is coated. Leave to marinate for 10 minutes. Preheat oven to 200°C. Peel and dice onion. Chop cherry tomatoes. Dice cucumber. Pick coriander & mint leaves and finely dice, discarding stems.

Heat a pan on medium high heat and add 3Tbsp butter. Once butter has melted add chicken and onions, cook chicken for 2-3 minutes each side. Add passata, cream, sugar and a pinch of salt. Reduce heat to a gentle simmer and cook for 10-15 minutes or until chicken is cooked through and sauce has thickened. Remove filling from the pan and cool down.

Place potatoes in a microwave safe bowl with a little water and cover, cook for 7-8 minutes until soft. Place potatoes on a lined tray and gently smash, be careful not to mash them completely. Drizzle with oil and season with salt, bake for 20-25 minutes until crisp and golden.

Melt remaining butter in the microwave. Take 1 sheet filo pastry and brush with melted butter. Set a 2nd sheet over the first and place ¹⁄₄ filling in the centre. Place one side of filo over the filling, then fold the side edges over and fold remaining side over to seal into a tight parcel. Brush with butter and repeat with remaining filo and filling.

Bake in the oven for 20-15 minutes or until filo is golden and crisp. Mix cucumber, tomatoes, most of the herbs (saving some for garnish) and the yoghurt in a bowl. Season with salt to taste.

Divide filo parcels between plates, serve with smashed potatoes and cucumber yoghurt salad on the side. Garnish with remaining herbs and enjoy!

Mix chicken, half yoghurt and half butter chicken paste together until the chicken is coated. Leave to marinate for 10 minutes. Preheat oven to 200°C. Peel and dice onion. Chop cherry tomatoes. Dice cucumber. Pick coriander & mint leaves and finely dice, discarding stems.

Heat a pan on medium high heat and add 2Tbsp butter. Once butter has melted add chicken and onions, cook chicken for 2-3 minutes each side. Add passata, cream, sugar and a pinch of salt. Reduce heat to a gentle simmer and cook for 10-15 minutes or until chicken is cooked through and sauce has thickened. Remove filling from the pan and cool down.

Place potatoes in a microwave safe bowl with a little water and cover, cook for 7-8 minutes until soft. Place potatoes on a lined tray and gently smash, be careful not to mash them completely. Drizzle with oil and season with salt, bake for 20-25 minutes until crisp and golden.

Melt remaining butter in the microwave. Take 1 sheet filo pastry and brush with melted butter. Set a 2nd sheet over the first and place half the filling in the centre. Place one side of filo over the filling, then fold the side edges over and fold remaining side over to seal into a tight parcel. Brush with butter and repeat with remaining filo and filling.

Bake in the oven for 20-15 minutes or until filo is golden and crisp. Mix cucumber, tomatoes, most of the herbs (saving some for garnish) and the yoghurt in a bowl. Season with salt to taste.

Divide filo parcels between plates, serve with smashed potatoes and cucumber yoghurt salad on the side. Garnish with remaining herbs and enjoy!

Mix chicken, half yoghurt and half butter chicken paste together until the chicken is coated. Leave to marinate for 10 minutes. Preheat oven to 200°C. Peel and dice onion. Chop cherry tomatoes. Dice cucumber. Pick coriander & mint leaves and finely dice, discarding stems.

Heat a pan on medium high heat and add 2Tbsp butter. Once butter has melted add chicken and onions, cook chicken for 2-3 minutes each side. Add passata, cream, sugar and a pinch of salt. Reduce heat to a gentle simmer and cook for 10-15 minutes or until chicken is cooked through and sauce has thickened. Remove filling from the pan and cool down.

Place potatoes in a microwave safe bowl with a little water and cover, cook for 7-8 minutes until soft. Place potatoes on a lined tray and gently smash, be careful not to mash them completely. Drizzle with oil and season with salt, bake for 20-25 minutes until crisp and golden.

Melt remaining butter in the microwave. Take 1 sheet filo pastry and brush with melted butter. Set a 2nd sheet over the first and place half the filling in the centre. Place one side of filo over the filling, then fold the side edges over and fold remaining side over to seal into a tight parcel. Brush with butter and repeat with remaining filo and filling.

Bake in the oven for 20-15 minutes or until filo is golden and crisp. Mix cucumber, tomatoes, most of the herbs (saving some for garnish) and the yoghurt in a bowl. Season with salt to taste.

Divide filo parcels between plates, serve with smashed potatoes and cucumber yoghurt salad on the side. Garnish with remaining herbs and enjoy!

Mix chicken, half yoghurt and half butter chicken paste together until the chicken is coated. Leave to marinate for 10 minutes. Preheat oven to 200°C. Peel and dice onion. Chop cherry tomatoes. Dice cucumber. Pick coriander & mint leaves and finely dice, discarding stems.

Heat a pan on medium high heat and add 2Tbsp butter. Once butter has melted add chicken and onions, cook chicken for 2-3 minutes each side. Add passata, cream, sugar and a pinch of salt. Reduce heat to a gentle simmer and cook for 10-15 minutes or until chicken is cooked through and sauce has thickened. Remove filling from the pan and cool down.

Place potatoes in a microwave safe bowl with a little water and cover, cook for 7-8 minutes until soft. Place potatoes on a lined tray and gently smash, be careful not to mash them completely. Drizzle with oil and season with salt, bake for 20-25 minutes until crisp and golden.

Melt remaining butter in the microwave. Take 1 sheet filo pastry and brush with melted butter. Set a 2nd sheet over the first and place half the filling in the centre. Place one side of filo over the filling, then fold the side edges over and fold remaining side over to seal into a tight parcel. Brush with butter and repeat with remaining filo and filling.

Bake in the oven for 20-15 minutes or until filo is golden and crisp. Mix cucumber, tomatoes, most of the herbs (saving some for garnish) and the yoghurt in a bowl. Season with salt to taste.

Divide filo parcels between plates, serve with smashed potatoes and cucumber yoghurt salad on the side. Garnish with remaining herbs and enjoy!

Mix chicken, half yoghurt and half butter chicken paste together until the chicken is coated. Leave to marinate for 10 minutes. Preheat oven to 200°C. Peel and dice onion. Chop cherry tomatoes. Dice cucumber. Pick coriander & mint leaves and finely dice, discarding stems.

Heat a pan on medium high heat and add 2Tbsp butter. Once butter has melted add chicken and onions, cook chicken for 2-3 minutes each side. Add passata, cream, sugar and a pinch of salt. Reduce heat to a gentle simmer and cook for 10-15 minutes or until chicken is cooked through and sauce has thickened. Remove filling from the pan and cool down.

Place potatoes in a microwave safe bowl with a little water and cover, cook for 7-8 minutes until soft. Place potatoes on a lined tray and gently smash, be careful not to mash them completely. Drizzle with oil and season with salt, bake for 20-25 minutes until crisp and golden.

Melt remaining butter in the microwave. Take 1 sheet filo pastry and brush with melted butter. Set a 2nd sheet over the first and place half the filling in the centre. Place one side of filo over the filling, then fold the side edges over and fold remaining side over to seal into a tight parcel. Brush with butter and repeat with remaining filo and filling.

Bake in the oven for 20-15 minutes or until filo is golden and crisp. Mix cucumber, tomatoes, most of the herbs (saving some for garnish) and the yoghurt in a bowl. Season with salt to taste.

Divide filo parcels between plates, serve with smashed potatoes and cucumber yoghurt salad on the side. Garnish with remaining herbs and enjoy!