India x Britain
Butter chicken pot pie
Butter chicken finally got the flaky hat it always deserved.
90 minTime
48 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original935kcalsame
48 gproteinsame
5 gfibresame
90minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Mix the hung curd, half the chilli powder, garam masala, half the ginger garlic paste, lemon juice and 1 tsp salt. Coat the chicken and marinate 30 minutes.
- 2Heat 1 tbsp butter in a heavy pan on high heat. Sear the chicken in two batches, 2 minutes a side, without moving it.
- 3Lower to medium heat. Melt the remaining butter and cook the onion 8 minutes. Add the rest of the ginger garlic paste and chilli powder and stir 1 minute.
- 4Blend the soaked cashews with 60 ml water until smooth. Add with the tomato puree and simmer at a gentle simmer for 12 minutes, stirring often.
- 5Add the chicken, cream, kasuri methi, sugar and remaining salt. Simmer 8 minutes until the chicken is cooked through with no pink inside. Cool 15 minutes.
- 6Heat the oven to 200°C. Tip the filling into a 1 litre pie dish, lay the pastry over, press the edges and cut 3 slits. Brush with egg and scatter nigella seeds.
- 7Bake in the oven at 200°C for 25 to 30 minutes, then rest 5 minutes before cutting.
Serve it like this
Spoon a deep wedge into a warm shallow bowl, lean a shard of puffed lid against it and finish with a swirl of cream and a pinch of kasuri methi.
