Butter Chicken Pie

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Imagine the classic Indian dish of butter chicken transformed into a comforting, savory pie. This recipe combines the vibrant flavors of butter chicken, including tender marinated chicken and a rich, creamy sauce, all enveloped in a flaky, buttery puff pastry crust. It’s a culinary delight that brings a surprising twist to the table, blending the comfort of a pie with the exotic spices and aroma of Indian cuisine.

Prep Time

30 minutes (Marinating time not included)

Cooking Time

45 minutes

Servings

4 servings

Ingredients

  • Chicken breasts, 4 (about 2 pounds or 900 grams)
  • Natural yogurt, 1 cup (250 ml)
  • Garam Masala, 2 tablespoons
  • Salt, 1 teaspoon
  • Butter, 1/2 cup (115 grams)
  • Onions, 2 medium, finely chopped
  • Garlic cloves, 4, minced
  • Ground cumin, 1 teaspoon
  • Ground coriander, 1 teaspoon
  • Cardamom pods, 4, crushed
  • Cinnamon stick, 1
  • Tomatoes, 2 large, diced
  • Heavy cream, 1 cup (240 ml)
  • Puff pastry, 1 sheet (about 450 grams)
  • Egg, 1 (for egg wash)
  • Cream, 2 tablespoons (for egg wash)
  • All-purpose flour, for dusting

Method

  • Begin by marinating the chicken breasts in a mixture of yogurt, Garam Masala, and salt. Allow to marinate for at least 30 minutes.
  • Preheat your oven to 220°C (425°F).
  • In a large skillet, melt butter over medium heat. Add onions, garlic, cumin, coriander, cardamom, and cinnamon. Cook until onions are translucent.
  • Add the marinated chicken to the skillet and cook until browned on all sides.
  • Mix in the diced tomatoes and cook for another 5 minutes. Remove the cinnamon stick and cardamom pods.
  • Stir in the heavy cream and bring the mixture to a simmer. Cook until the sauce thickens.
  • Roll out the puff pastry on a floured surface to fit the top of a large casserole dish.
  • Transfer the chicken mixture to the casserole dish. Cover with the puff pastry sheet, trimming any excess. Make a few slits in the pastry to allow steam to escape.
  • Beat together 1 egg and 2 tablespoons of cream, and brush this mixture over the pastry.
  • Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown and the filling is bubbling.
  • Let cool for 5 minutes before serving.

This Butter Chicken Pie recipe is a delightful fusion that brings together the best of Indian spices and the comfort of a traditional pie. With its creamy, flavorful filling and golden, flaky pastry, it’s a dish that impresses both visually and taste-wise. A perfect meal for those looking to elevate their dinner experience with an innovative twist on classic flavors.

Nutritional Information (Approx)

  • Calories: 750 kcal
  • Protein: 55g
  • Carbohydrates: 45g
  • Fat: 40g
  • Saturated Fat: 22g
  • Cholesterol: 220mg
  • Sodium: 900mg
  • Fiber: 3g
  • Sugar: 8g

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