Butter Chicken Pot Pie

Recipe Credit: Simply Delicious

Ingredients

For the Marinated Chicken

• 700g chicken fillets, sliced into bite-sized pieces
• 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 ground coriander
• 1 tsp ground ginger
• 400g (14oz) chopped tomatoes
• 1 cup tomato purée (or tomato passata)
• ½ cup chicken stock
• 1 cup cream
• Salt and black pepper, to taste
• 1 tsp sugar (adjust to taste)

For the Pie

• 400g (14oz) puff pastry, thawed
• 1 egg, beaten

Method

1. Marinate the Chicken

   • In a large bowl, mix the sliced chicken with Greek yogurt, Garam Masala, and salt.
   • Cover and refrigerate for at least 30 minutes, preferably overnight for better flavor.

2. Prepare the Butter Chicken

   • Heat a large pan over medium-high heat and melt the butter.
   • Add the chopped onion and sauté for 2-3 minutes until soft and translucent.
   • Stir in the garlic and all the spices. Cook for about a minute until fragrant.
   • Add the marinated chicken and sear it, stirring regularly.
   • Pour in the chopped tomatoes and chicken stock.
   • Reduce the heat and let it simmer for about 20 minutes until the chicken is fully cooked.
   • Stir in the cream and let it cook for another 5-10 minutes.
   • Season with salt, black pepper, and sugar to taste. Remove from heat.

3. Assemble the Pot Pie

   • Preheat the oven to 180°C (350°F).
   • Transfer the butter chicken to a casserole dish.
   • Roll out the thawed puff pastry and place it over the dish, crimping the edges to seal.
   • Cut a few small slits in the pastry to allow steam to escape.
   • Brush the top with beaten egg.

4. Bake and Serve

   • Place the dish in the preheated oven and bake for 20-25 minutes, or until the pastry is golden brown and fully cooked.
   • Remove from the oven and let it rest for 10 minutes before serving.