Butter Chicken Pies

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Butter chicken pies are a savory pastry dish that combines the classic Indian butter chicken curry with a flaky and buttery crust. The filling of the pie is made with tender chunks of chicken that have been marinated in a fragrant blend of Indian spices, tomato sauce, cream, and butter.

The mixture is then spooned into individual-sized pie crusts and baked until the crust is golden brown and the filling is hot and bubbly. The result is a deliciously rich and satisfying dish that is perfect for a cozy night in or a special occasion. Butter chicken pies are a fusion of Indian and British culinary traditions and have become increasingly popular in many parts of the world.

Ingredients For Chicken

500g chicken fillets cut into small cubesSalt to tasteRed chilli powder to taste1 tablespoon paprika1/2 teaspoon Turmeric powder1 teaspoon garam masala1 teaspoon cumin powder1 teaspoon Coriander powder1 1/2 tablespoon ginger garlic paste**Marinate the above for a maximum 6 hours. Pan fry in 30g Butter until firm and dry. Leave aside.

Ingredients For Paste

130g Tomato160g onions25g cashew nuts3 tablespoons tomato paste2 teaspoon dry fenugreek leaves**Cook the above in 30g Butter until soft. Blend to form a paste

Steps

Add the paste made above to a pan together with the cooked chicken.Simmer until thick.Add 1/4 cup Cream and 40g Butter.Adjust by adding more red chilli powder and salt if needed now.Mix through and cook until you get the desired pie consistency.Cool completely.Filling is now ready to use.Fill into ready cut puff pastry.I used @pastry_delights_sa oval circles.This will need approximately 30 pieces.Brush the inside of the pastry with egg wash.Add 1 tablespoon of the filling in the middle.Fold in half.Seal well.Egg wash the top of the pastries.Sprinkle with sesame seeds.These are now freezer suitable.Bake when needed.To bake:220c until the pastry just looks puffed up.Then reduce the temperature to 180c and bake until golden.Enjoy.