Preheat oven to 200C / 400F. Line 2 baking trays with parchment paper.

Place chicken, ground turmeric, ground coriander, garam masala and red chili powder in a bowl. Season with salt. Coat chicken in the spices. Pan fry chicken. (Alternatively, cook chicken in a pressure cooker). Reserve the cooking liquid. Allow chicken to cool slightly. Shred. Set aside.

Heat oil in a frying pan over medium-high heat. Add onions, ginger, garlic and green chilies. Sauté, stirring occasionally, for 2-3 minutes or until onions are soft. Add ground turmeric, ground coriander, garam masala and fennel powder. Sauté, stirring constantly, for 1 minute.

Stir in shredded chicken. Stir fry for 1 minute. If the mixture is too dry, add a little reserved cooking liquid, and cook for 1-2 minutes. Remove from heat. Cool slightly. Set aside.

Place thawed puff pastry sheet on a flat surface. Cut each sheet into 6 rectangles. Place 2 tablespoon of chicken mixture in the middle of each rectangle. Fold the rectangle into halves. Seal edges using water. Press down with fingers to seal properly.

Transfer pastries on to the prepared baking trays. Leave a little space between them. Brush with beaten egg. Bake for 20-30 minutes.