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Butter Chicken Pie
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Butter Chicken Pie

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$0.00
Serves:
3-4
Cooking Time:
50 minutes
Cuisine:
Fusion Indian
Special Diets:
Dairy free option
Print Recipe:
To print or download recipe name, ingredients and cooking method
  • Puff pastry (2 sheets or as required)
  • 1 free range Egg (whisked with 1 tablespoon water to make an egg wash)
  • 450 grams boneless chicken, diced into 1.5-inch pieces
  • Butter Chicken Sauce
    • 1 tablespoon Spice Zen Butter Chicken Spice Blend
    • 2 Medium onions, pureed
    • 1 teaspoon Ginger paste
    • 1 teaspoon Garlic paste
    • ¾ cup Tomato puree
    • ⅓ cup water
    • 1 tablespoon palm sugar or honey (optional)
    • 2 tablespoon thickened cream (optional lactose free cream or coconut cream)
    • 2 tablespoon ghee or butter, melted (optional rice bran oil for lactose free option)
    • Fresh Coriander, chopped
    • Salt to taste

 

 

  1. Preheat the oven to 200°C. Cook the chicken pieces in the oven for 10-12 minutes or in a pan until almost done. Remove and set aside.
  2. Prepare the sauce by heating a pan over medium heat with 2 tablespoons ghee or butter. Add 1 tablespoon Spice Zen Butter Chicken Spice Blend and sauté. Add the pureed onion, ginger and garlic paste and sauté for 2 minutes. Add the tomato puree, salt and water. Bring the mixture to a boil. Reduce the heat and simmer for 10 minutes. Add palm sugar.
  3. Add the cooked chicken pieces and any of its juice. Simmer for 5 minutes and add the fresh cream and chopped coriander. Check the butter chicken consistency, it should be that of creamy gravy. Set it aside to cool down.
  4. Take a pastry sheet and place it on a baking tray (about 18 cm square). Cut off any overhanging edges. Prick it with a fork and place another tray on top to prevent the pastry from puffing unevenly. Bake in a fan-forced oven for 10 minutes at 200°C. Take it out of the oven.
  5. Fill the pie with the butter chicken. Brush the edges of the pastry with egg wash. Top the pie with the second pastry sheet. Pinch the edges of the pie to seal it. Brush the top of the pie with egg wash. Pierce a few holes at the top of the pie with a knife (to vent the steam).
  6. Place the pie in the oven at 200°C for about 20-25 minutes until golden brown and puffed. Take it out and stand it for 10 minutes. Serve with salad.

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  • Puff pastry (2 sheets or as required)
  • 1 free range Egg (whisked with 1 tablespoon water to make an egg wash)
  • 450 grams boneless chicken, diced into 1.5-inch pieces
  • Butter Chicken Sauce
    • 1 tablespoon Spice Zen Butter Chicken Spice Blend
    • 2 Medium onions, pureed
    • 1 teaspoon Ginger paste
    • 1 teaspoon Garlic paste
    • ¾ cup Tomato puree
    • ⅓ cup water
    • 1 tablespoon palm sugar or honey (optional)
    • 2 tablespoon thickened cream (optional lactose free cream or coconut cream)
    • 2 tablespoon ghee or butter, melted (optional rice bran oil for lactose free option)
    • Fresh Coriander, chopped
    • Salt to taste

 

 

  1. Preheat the oven to 200°C. Cook the chicken pieces in the oven for 10-12 minutes or in a pan until almost done. Remove and set aside.
  2. Prepare the sauce by heating a pan over medium heat with 2 tablespoons ghee or butter. Add 1 tablespoon Spice Zen Butter Chicken Spice Blend and sauté. Add the pureed onion, ginger and garlic paste and sauté for 2 minutes. Add the tomato puree, salt and water. Bring the mixture to a boil. Reduce the heat and simmer for 10 minutes. Add palm sugar.
  3. Add the cooked chicken pieces and any of its juice. Simmer for 5 minutes and add the fresh cream and chopped coriander. Check the butter chicken consistency, it should be that of creamy gravy. Set it aside to cool down.
  4. Take a pastry sheet and place it on a baking tray (about 18 cm square). Cut off any overhanging edges. Prick it with a fork and place another tray on top to prevent the pastry from puffing unevenly. Bake in a fan-forced oven for 10 minutes at 200°C. Take it out of the oven.
  5. Fill the pie with the butter chicken. Brush the edges of the pastry with egg wash. Top the pie with the second pastry sheet. Pinch the edges of the pie to seal it. Brush the top of the pie with egg wash. Pierce a few holes at the top of the pie with a knife (to vent the steam).
  6. Place the pie in the oven at 200°C for about 20-25 minutes until golden brown and puffed. Take it out and stand it for 10 minutes. Serve with salad.

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Mail me to send Recipes: info@spicezen.com.au

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