I love a Butter Chicken Pie. Recently I bought one on a road trip and I was so disappointed with the lack of flavour and chicken. This is why I have decided to create my own recipe and using my homemade pastry.
Butter Chicken Pie's Recipe
makes 5 small pies
600 gr raw chicken - breast or boneless thigh ( I prefer the thigh meat, it is darker and has more flavour.
2 tsp garam masala
4 tsp ground coriander
4 tsp ground cumin
6 cm piece fresh ginger, chopped finely
4 cloves garlic, chopped finely
1 cup thick yoghurt - unsweetened
coconut oil - for frying
1 onion - chopped finely
2 cups tomato puree
2 tsp Himalayan salt
2 large tbsp rice flour/mixed in a small amount of water
Method
1 - Place the chicken, yoghurt, garlic, ginger, cumin, coriander and garam masala in a medium bowl. Cover and place in the fridge for 2 hours or overnight.
2 - In a large fry pan with a lid, cook the onion on low, with the lid on.
3 - Add all the other ingredients including the chicken and simmer for about 10 minutes, stirring regularly to stop it from sticking. This mixture should be slightly thick. It will thicken once cooled.
Cool.
Roll out your pastry and lay in your pie dishes. Fill with your cooled filling and cover with pastry. Seal the edges well. Prick holes on top to release steam.
Bake at 200c for about 40 minutes or until the pastry is cooked.
Flaky Pastry
350 gr plain or strong flour
pinch salt
210 gr butter - very cold butter, cut into small cubes
150 mls cold water
Method
1 - Place in a food processor and blend.
2 - Remove and rest in the fridge, covered for 20 minutes.
3 - Roll out and then fold into 1/4's.
- rest for 5 minutes.and then roll and fold again for about 5 times. This is an option if you want it light and flaky.
I usually make double and then freeze half of it for another meal.
