As most of you know, Lina @ Lin’s Recipes is hosting a lot of challenges at her blog which make me admire her a lot due to her unlimited and awesome ideas. I am proud to tell you that I have finally taken a part.
Lina is not only a young talented blogger, but also a great writer, a good cook and a very cheerful and lovely friend… and so much more. She created such challenges to also help other bloggers overcome their fears of certain ingredients or for bloggers to get out from their comfort zones. She also made me realize that there are far more unknown recipes through her Rare Recipe Challenge. The challenges she come up with not only sticks to one ‘category’, but various ideas. I feel her brain is always busy thinking of what more challenges she can come up with. 😀 She has so much talent within, I must say.
Recently, she has posted a challenge titled ‘The Recipe Exchange‘. I was lucky that day as I was already scrolling down the Reader section of WordPress and so happy to be one of the first who have seen the post. In the said challenge, you have to give a recipe that you want others to try and choose a recipe you want to try from the given list. And since I got myself some spices used in Indian cooking, I chose Lina’s Chicken Parcels.
Chicken Parcels vary from place to place. Thus, this explains why they are ‘packed’ in different forms. Although they are packed in different forms, they have one thing in common – a delicious chicken filling. In this recipe, I used the same shape as Lina’s and didn’t change much expect that I didn’t use oregano because I didn’t have it with me. Also, I brushed the crust with egg wash like what I always do with my crust.
I made 6 parcels out of the recipe below and they didn’t last long, though I reserved one for the next day as I love the crust a little soft, too. 😀 The chicken parcels were so good with a little kick. The spices were not overpowering and I loved it like that. My cousin and I enjoyed these little parcels with a glass of cold Pepsi. Oh so good! 😀
For the crust:
- 200 g all-purpose flour
- 1 tbsp white sugar
- 75 g butter, cubed & must be cold
- 2-3 tbsp cold water
- 1 egg yolk/whole egg/egg yolk+water, for egg wash
For the filling:
- 150 g boneless and skinless chicken breasts (to boil with 1 tbsp ginger garlic sauce & 1/2 tsp turmeric powder)
- 1/2 cup onions, chopped
- 1 green chili, chopped
- 1 tsp ginger garlic paste
- 1/2 tsp garam masala
- 1/2 tsp paprika powder
- 1/2 tsp kashmiri chili powder*
- 1 tbsp lemon juice
- Cooking oil
For the crust:
- In a bowl, combine flour and sugar. Mix.
- Add in cubed, cold butter. Using a pastry mixer or your clean hands, mix until crumbly.
- Add in tbsp of water at a time until dough can be formed into a ball.
- Wrap in a cling wrap and let sit in the fridge while you do the filling.
For the filling:
- In a pot, place chicken breasts, ginger garlic paste and turmeric powder. Put enough water just to cover the chicken. Boil until tender. Remove the chicken from the water and drain. Let cool and shred. Set aside.
- In a pan with medium heat, add in ginger garlic paste and chili. Cook for a minute.
- Add in onions and cook until translucent.
- Add in shredded chicken, garam masala, paprika and kashmiri chili powder. Cook for about 2 minutes.
- Turn off the heat and drizzle with lemon juice.
To make the chicken parcels:
- Preheat the oven to 400 F. Line a baking sheet with parchment paper and set aside.
- Take out the dough/crust from the fridge.
- Remove from the cling wrap and place into a lightly floured surface.
- Divide the dough into 6 and form each of about 6-inches round, flat disk.
- Divide the filling between the 6 flattened dough and fold halfway, getting the shape of half moon. Press the edges with a fork to seal. Brush with egg wash.
- Place in the prepared baking sheet and bake for 25 minutes.
Source recipe: Chicken Parcels by Lina @ Lin’s Recipes
*You can reduce the amount of kashmiri chili powder.
I think this can be dipped with any Indian dip or gravy. Hmm…
I hope you give this recipe a try, too. 🙂
In this recipe exchange, Amanda of Forest Wood Folk Art made her version of my Yema Cake. Come and check it out. 😉
I am sharing these beautiful packages at
Hey, I also made Ginger Garlic Paste for this recipe. Yay! 😀