Description
This butter chicken pot pie combines the rich, creamy flavors of classic Indian butter chicken with a flaky, buttery puff pastry crust, creating a cozy and comforting dinner that’s perfect for any night of the week.
Ingredients
For the marinated chicken
- 700 g (1½ lb) boneless chicken thighs (chicken breasts can also be used)
- 1 cup Greek yogurt
- 2 tbsp Garam Masala
- 1 tsp salt
For the butter chicken
- 2 tbsp Butter
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 1 tbsp Garam Masala
- 1 tsp ground turmeric
- 1 tsp ground cardamom
- 2 tsp paprika
- 1 tsp coriander
- 1 tsp ground ginger
- 400 g (14 oz) chopped tomatoes
- 1 cup tomato puree (Tomato passata can be used)
- ½ cup chicken stock
- 1 cup cream
- Salt and black pepper, to taste
- 1 tsp sugar, or to taste
For the pie
- 400 g (14 oz) Puff pastry
- 1 Egg, beaten (for egg wash)
Instructions
- Prepare the chicken marinade: Slice the chicken into bite-sized pieces and add to a large bowl. Add Greek yogurt, 2 tablespoons of Garam Masala, and 1 teaspoon of salt. Mix well to coat the chicken evenly, then cover and allow to marinate for at least 30 minutes. For best results, marinate overnight in the refrigerator.
- Sauté the aromatics and spices: In a large pan set over medium-high heat, melt the butter. Add the finely chopped onions and cook for 2-3 minutes until soft and translucent. Stir in the crushed garlic and the remaining spices (1 tbsp Garam Masala, turmeric, cardamom, paprika, coriander, and ground ginger). Cook until fragrant, about 1-2 minutes.
- Cook the chicken: Add the marinated chicken pieces to the pan. Allow the chicken to sear, stirring regularly to prevent sticking and promote even cooking. Once the chicken starts to brown, pour in the chopped tomatoes and chicken stock.
- Simmer the butter chicken: Reduce the heat to low and let the mixture simmer gently for 20 minutes, until the chicken is fully cooked and tender.
- Finish the sauce: Stir in the cream and add sugar, salt, and black pepper to taste. Cook for another 5-10 minutes to thicken the sauce, then remove from heat.
- Prepare the pie: Preheat your oven to 180°C (350°F). Transfer the butter chicken into a casserole or pie dish.
- Assemble the pot pie: Thaw the puff pastry if frozen, then lay it over the top of the casserole dish, pressing the edges to crimp and seal the pastry. Cut a few slits into the top of the pastry to allow steam to escape. Brush the pastry surface with the beaten egg to give it a golden finish.
- Bake the pot pie: Place the assembled pot pie in the preheated oven and bake for 20-25 minutes, until the puff pastry is golden brown and cooked through.
- Rest and serve: Remove the pot pie from the oven and allow it to rest for 10 minutes before serving to let the filling set and to avoid burns.
Notes
- For best flavor, marinate the chicken overnight if possible.
- Chicken thighs provide more moisture and richer flavor than breasts but either can be used.
- You can adjust the spice level by modifying the amount of Garam Masala and paprika.
- Tomato passata can be substituted for tomato puree if preferred.
- Letting the pot pie rest before serving helps avoid messy filling spills.
- Serve with a fresh green salad or steamed vegetables for a complete meal.
