Imported from Instagram

Butter Chicken Pot Pies

Name: Butter Chicken Pot Pies
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2 servings
Cuisine: South Asian
Ingredients: 50 g Butter; 1 Red onion; 2 cloves Garlic (Chopped); Salt (To taste; flaky salt for finishing); Black pepper (To taste); 2 tsp Curry powder; 1 tsp Smoked paprika; 1 tsp Cumin; 1 tsp Garam masala; 1 tsp Sugar (The ingredient list says 1 tsp; the method also mentions a pinch); 0.5 tsp Chilli powder; 0.5 pot Tikka paste (Pot size not specified); 200 g Passata; 50 ml Water; 100 ml Single cream; 250 g Cooked pulled chicken (The author says fresh chicken can also be used, but prefers pulled chicken); 150 g Puff pastry (Cut into squares); 30 g Mozzarella (Grated); 1 Egg yolk (For egg wash); 2 tbsp Garlic butter (For topping)

Recipe by Hope Crosby @hopecrosby_eats · Instagram

Imported by Blak Rabbit on SeeMeCook

Creamy, warmly spiced butter chicken is baked in individual pot pies beneath golden puff pastry and a mozzarella layer. The author prefers cooked pulled chicken because it makes the finished filling thicker and soaks up the sauce.

2 servings55 minSouth Asian

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Ingredients

50 g Butter
1 Red onion
2 cloves Garlic (Chopped)
Salt (To taste; flaky salt for finishing)
Black pepper (To taste)
2 tsp Curry powder
1 tsp Smoked paprika
1 tsp Cumin
1 tsp Garam masala
1 tsp Sugar (The ingredient list says 1 tsp; the method also mentions a pinch)
0.5 tsp Chilli powder
0.5 pot Tikka paste (Pot size not specified)
200 g Passata
50 ml Water
100 ml Single cream
250 g Cooked pulled chicken (The author says fresh chicken can also be used, but prefers pulled chicken)
150 g Puff pastry (Cut into squares)
30 g Mozzarella (Grated)
1 Egg yolk (For egg wash)
2 tbsp Garlic butter (For topping)

Steps

1
Melt the butter in a deep pan. Add the red onion and cook until softened, 5–10 minutes.
2
Add the chopped garlic and cook for 1 minute.
3
Stir in the curry powder, smoked paprika, cumin, garam masala, sugar, chilli powder, tikka paste, salt, and pepper. Cook for 1–2 minutes.
4
Add the passata and simmer for 15 minutes.
5
Blend the sauce until smooth, then return it to the pan.
6
Stir in the water and single cream.
7
Add the cooked pulled chicken and simmer gently for 5–10 minutes.
8
Divide the butter chicken mixture between two oven-safe dishes. Top each with grated mozzarella, then puff pastry squares. Brush the pastry with the egg yolk as an egg wash.
9
Bake in an oven preheated to 180°C for 20 minutes, until the pastry is golden.
10
Remove from the oven and top with garlic butter and a sprinkle of flaky salt.

Notes

The author says fresh chicken can be used, but prefers cooked pulled chicken because the finished pie is thicker and the chicken absorbs the sauce. The recipe specifies two dishes but does not state their size. The method calls for a pinch of sugar in addition to the listed 1 tsp; the ingredient listing gives no separate amount for that pinch.