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1
Mix the cayenne powder, coriander powder and tumeric powder, set aside
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2
In a clean food processor grind the medium onion, garlic and ginger to a paste
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3
Dry the chicken well and chop finely, but do not grind ( a couple of pulses in the food processor will do fine
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4
Heat the oil or ghee in a pan and fry the onion slices to golden and set aside
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5
Do the same to the cashew nuts and raisins and set aside
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6
Add the ground paste and dry spice mix to the pan and cook for 3 to 4 minutes, then add the chopped chicken
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7
Cook the chicken in the spice paste for a few minutes, turning it over a few times with a spoon, until it is no longer pink
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8
Add the green chilies, garam masala, whole cardamom, yoghurt, coriander leaves and salt to taste
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9
Let the chicken simmer in the sauce until the chicken is cooked and the sauce thickens
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10
Remove from heat and let cool
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11
Cut the phyllo sheets in half, so you have 32 squares
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12
cover the phyllo with plastic wrap and a damp towel while working so it does not dry out
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13
Place one sheet of phyllo on your work surface
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14
Brush with a little melted butter, especially the edges
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15
Place a second sheet on top in the opposite direction to make a cross, brushing this sheet with melted butter as well
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16
Place two more sheets in the same manner (criss crossing and brushing with butter) on top of the previous sheets of phyllo (you will have 4 layers, criss crossing each other
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17
Divide chicken mixture into 8 and place 1/8th of mixture into center of one of the layers of phyllo
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18
Sprinkle 1/8th of the cashews and raisins on top
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19
Loosen the sheets of phyllo with a flat metal spatula or knife and using your fingers, carefully lift and gather the phyllo (as if making a pouch) encasing the chicken in a bundle with a loose flowing frilly top
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20
Pinch the gather together and hold for 5 seconds
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21
This will hold the package closed
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22
Place each purse on a lightly greased baking sheet and repeat with remaining chicken and phyllo
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23
Refrigerate until ready to bake (this can be made in advance up to this point)
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24
When placing the chicken on the sheet pans, leave enough space between the bundles to that they will become crispy on the sides when baked
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25
Preheat oven to 375*F
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26
Place the pans with the beggars purses on them into the preheated oven and bake for 20 minutes, until nicely crispy (do not overcook)
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27
To serve place one beggars purse on a warm plate, with a dollop of creme fraiche on the side, sprinkling the chopped coriander on for a garnish
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28
If you wanted, two of these purses could be served as a main course along with a spicy basamati pilaf
