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Tandoori Chicken Phyllo Turnovers

Total Time: 1 HR 40 MIN Makes: 10 large triangles
Prep Time: 40 MIN Cook Time: 1 HR

Curry and cumin can only mean one thing. Use a pinch of these exotic ingredients to create an appetizer bursting with all the flavors of your favorite Indian buffet wrapped up in scrumptious phyllo dough.

  • 3 cups chicken broth
  • 1 pound skinless, boneless chicken breasts
  • 1 cup plain, non-fat yogurt or sour cream
  • 1/4 cup scallions, finely chopped
  • 2 tablespoons fresh lime juice
  • 1 Serrano chile pepper, stemmed, seeded and finely chopped
  • 1 teaspoon fresh ginger, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • Salt and pepper to taste
  • 4 tablespoons olive oil
  • 1 rool (20 sheets) Athens® Phyllo Dough (9″ x 14″), thawed
  • 1 cup plain, light or non-fat yogurt
  • 1 tablespoon curry powder


In a large skillet, bring broth to a boil. Add chicken breasts, then lower heat and simmer, for 7 minutes or until cooked through. Remove from heat and let cool for 20 minutes. Dice chicken into 1/4″ cubes.
In a large bowl, combine chicken, yogurt, scallion, lime juice, chili pepper, ginger, cumin, turmeric, and salt and pepper to taste. Cover and chill for 2 to 3 hours.
Layer 4 Phyllo sheets, brushing each with olive oil. Cut the layered Phyllo in half lengthwise. About 1” from end of Phyllo strip, place about 1/4 cup of filling. Fold one corner of Phyllo diagonally across to opposite edge to form a triangle. Continue to fold triangle onto itself to end of strip. Lightly brush outside of triangle with oil. Repeat process 4 more times to make 10 triangles.
Place triangles seam side down, at least 1″ apart, on ungreased cookie sheet or baking pan. Bake in preheated 3501/4F oven for about 25-30 minutes or until golden brown.
Combine the plain yogurt and curry powder in a small bowl. Assemble by spooning 1 tablespoon of curry sauce over each turnover. Serve hot or warm.


Serving size: 1 piece (195g), Amount per serving: Calories 270, Calories from Fat – 120, Total Fat – 13g, Saturated fat – 2.5g, Trans Fat – 0g, Cholesterol – 20mg, Sodium – 600 mg, Total Carbohydrate – 24g, Dietary Fiber – 2g, Sugars – 3g, Protein – 14g