Entertaining
Savoury

Chicken Keema Pockets with Tomato Chutney

These Chicken Keema Pockets with Tomato Chutney are the perfect blend of comfort, spice, and crisp-golden goodness. Packed with aromatic chicken mince cooked down with warm spices, herbs, and just the right amount of heat, each pocket delivers a burst of flavour wrapped in a flaky, satisfying shell.

The beauty of this recipe lies in its balance: the keema is rich and savoury, yet the pockets stay light and snackable. Paired with a bright, tangy tomato chutney, every bite gets a refreshing lift that cuts through the richness and ties the whole dish together.

They’re fun to assemble, easy to serve, and endlessly versatile—ideal as a party starter, a lunchbox hero, or a cosy afternoon snack. With their bold flavours and irresistible crunch, these pockets prove that simple ingredients can create something truly memorable.

Serves 121h 5min

What You’ll Need

For the meat mixture

500g minced chicken

1 tbsp ginger garlic paste

3/4 cup onion thinly sliced

1 cup chopped coriander

1 tsp coriander powder

1/2 tsp cumin powder

1/2 tsp chili powder

1/4 tsp garam masala powder

1/4 tsp turmeric powder

1/2 tsp cumin seeds

1/2 tbsp Norco Salted Butter

1 tsp lime juice

1 cup frozen peas

2 tsp oil

Salt as needed

To assemble

12 sheets of phyllo pastry

100g Norco Salted Butter

2 tbsp sesame seeds

Tomato chutney to serve

Step 1

Preheat the oven to 185C.

Step 2

Heat oil in a pan. Add cumin seeds and let it sizzle. Add ginger garlic paste and onion. When the paste become aromatic, add the minced meat and cook it until caramelised. Break the meat with your spoon to small pieces while cooking.

Step 3

Move the meat to aside of the pan and add coriander powder, cumin powder, chili powder, garam masala, turmeric powder and salt. Mix well with the ground meat and cook for about two minutes.

Step 4

Add 1/2 tbsp of butter. Cook for about a minute and turn off the heat. Then add chopped coriander. Mix well with the meat and then add lime juice. Taste and add salt and lime if needed. Add blanched peas.

Step 5

Take one phyllo sheet out. Keep the rest of the phyllo sheets covered with a lightly damped towel. Fold the phyllo sheet in half. Carefully apply melted butter to the whole folded sheet using a pastry brush. Then put some filling. Fold the sheet along the right black line to cover the filling in a triangle motion and repeat until finished.

Step 6

Then apply melted butter again and sprinkle with sesame seeds. Place all the samosas on a baking sheet. Apply melted butter once again on all the samosas.

Step 7

Bake in the preheated oven for about 25 – 30min or until golden brown and crispy.

Step 8

Serve with tomato chutney.

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Norco Salted Butter

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