Instructions

1. Preheat the oven to 375°F and line a baking sheet with parchment paper then set aside. 
2. In a large skillet, over medium heat, melt 1 tablespoon butter. 
3. To the butter, add the chopped purple onion and saute, stirring regularly, for 2-3 minutes until the onions are translucent. 
4. Add the ginger-garlic paste, cumin, coriander, curry powder, and red pepper flakes and stir to combine with the onions.  Cook for 1 minute until fragrant, then add lime juice and stir well. 
5. Add the ground chicken and cilantro to the mixture and continue mixing to combine.  Cook on medium heat for 8-10 minutes until cooked through. Stir and break up chicken as it cooks so it becomes a small crumbled mixture. 
6. Remove from heat and set aside to cool. 
7. Separate 2 sheets of phyllo dough and place on your work surface then brush with melted butter. 
8. Place a heaping spoon of the chicken mixture on the far end of the pastry at an angle.  
9. Fold the pastry over the chicken at an angle to form a triangle.  
10. Continue folding the pastry back and forth creating a triangle pocket that is several layers thick with chicken in the middle. 
11. Repeat this process making 8-9 pastries. 
12. Place the filled pastries on the baking sheet and brush the top with additional butter. 
13. Bake for 20-25 minutes until golden on top and crispy. 
14. Serve with dipping sauce or alongside your favorite Indian cuisine.