Butter Chicken Pot Pie
Imagine indulging in a comforting and flavorful twist on a classic chicken pot pie, introducing the Butter Chicken Pot Pie. Just imagine tender chunks of chicken bathed in a rich curry sauce, all nestled beneath a golden and flaky buttery crust. Resulting in the pot pie dreams where made of. Filled with aromatic spices, flavors, and warmth and guaranteed to make you and your stomach happy.
Butter Chicken Pot Pie
What’s better than a tried and true classic pot pie, you might ask? Well, let me introduce you to a delicious twist that not only elevates the dish but also infuses it with the irresistible flavors and spices of butter chicken. Thus, the Butter Chicken Pot Pie was born. Picture marinated chicken generously smothered in a tomato-based curry sauce, bursting with aromatic spices like garam masala, turmeric, and cumin. But here’s the catch: to savor the goldmine of butter chicken goodness, you first have to break through its buttery, flaky crust exterior. Trust me when I say that this combination is a true delight for both your taste buds and your fork.
What’s the difference between butter chicken and tikka masala?
If you are anything like me and often order take-out Indian food, you might have come across two popular dishes: butter chicken and tikka masala. While they share some similarities, some differences set these delicious dishes apart. Butter chicken, also known as murgh makhani, is a creamy rich tomato-based curry dish containing pieces of marinated chicken. Infused with spices like cumin, coriander, and typically fenugreek (although in this recipe we substitute it for fennel seed) finished with butter and cream. Resulting in a velvety, spiced, and slightly sweet dish. Alternatively, tikka masala consists of grilled chicken (known as tikka) cooked in a spiced tomato sauce which is more tangy with a slight kick.
Butter chicken pot pie ingredients
To create this mouthwatering dish, you’ll need a selection of key ingredients that beautifully blend Indian flavors with the classic comfort of a pot pie. There will need to be some planning ahead for this dish as it’s best to marinate your chicken for 12 hours to gain that tender chicken we are looking for. Here’s a list of what you’ll need:
- Greek Yogurt
- Garam Masala
- Lemon Juice
- Cumin
- Ginger
- Garlic
- Coriander
- Butter
- Green Cardamom Pods
- Cinnamon Stick
- Clove
- Paprika
- Tomato Paste
- Cashews
- Honey
- Canned Tomatoes
- Shallots
- Fennel
- Heavy Cream
Tips for getting a shiny golden brown crust
When it comes to achieving a shiny golden brown crust on your Butter Chicken Pot Pie, there are a few tips and tricks to keep in mind. Here are some:
- Brush with egg yolks: This step creates a golden crust but also adds some shine to your crust.
- Bake on a Lower Rack: Placing your pot pie on a lower rack in the oven can encourage browning.
- Salt your crust: This gives your flakey buttery crust a little much needed salty-ness
- Thaw your puff pastry: It is crucial to thaw your puff pastry before you use it. Do not try to manipulate puff pastry before it is completely thawed, as it runs the risk of breaking and cracking. Wait until its completely thawed so that it can be cut and perfectly shaped over your butter chicken filled ramekin.
How to store butter chicken pot pie
If you somehow didn’t manage to eat all your butter chicken pot pie’s, you may find yourself with some leftovers or the desire to have it another time. Here are some tips on how to store your Butter Chicken Pot Pie:
- Refrigeration: If you have any remaining portions of the pot pie, allow it to cool completely at room temperature. Once cooled, cover it tightly with plastic wrap or transfer it to an airtight container. Store it in the refrigerator for up to 3-5 days.
- Freezing: To store the pot pie for a longer period, freezing is a great option. Wrap the pot pie tightly with plastic wrap or place it in a freezer-safe container. The pot pie can be frozen for up to 2-3 months.
- Reheating: When you’re ready to enjoy the stored pot pie, gently thaw it in the refrigerator overnight if frozen. Preheat your oven to a around 350°F or 175°C. Remove and cover the pot pie with foil. Reheat it in the oven for about 20-25 minutes or until heated through.
I hope you’ll love this butter chicken pot pie as much as I do! If you do make them be sure to leave a comment and a rating so I know how you liked them. Also, feel free to share them on social media, I’d love to see how they came out. Enjoy, friends!!
Butter Chicken Pot Pie
Imagine indulging in a comforting and flavorful twist on a classic chicken pot pie, introducing the Butter Chicken Pot Pie.
Ingredients
Chicken Marinade
- 1.5 lb chicken breast or chicken thigh (cut into bite-sized pieces)
- ¼ cup greek yogurt
- ½ tsp garam masala
- juice of ½ a lemon
- ½ tbsp paprika
- ¼ tsp tumeric
- ½ tsp ground cumin
- ½ tbsp ginger (grated)
- 4 garlic cloves (grated)
- ½ tsp ground coriander
Butter Chicken Sauce
- 2 tbsp butter
- 5 green cardamom pods
- 1 cinnamon stick
- ½ tsp fennel seed
- ½ tsp cumin seed
- 4 whole cloves
- ¼ tbsp ginger (grated)
- 2 garlic cloves (grated)
- ¼ tsp garam masala
- ½ tsp ground coriander
- ½ tbsp paprika
- ½ tbsp tomato paste
- 10 cashews
- 1 tsp honey
- 8 oz canned tomatoes
- 2 shallots (minced)
- salt to taste
- 5 tbsp heavy cream
Flakey Golden Crust
- 1 package frozen puff pastry (thaw before using)
- 2 egg yolks
- flaky sea salt
Instructions
- In a bowl, combine the chicken pieces, yogurt, garam masala, lemon juice, paprika, turmeric, cumin, ginger, garlic, and coriander. Cover and marinate in the fridge for 12 hours or up to 24 hours if possible.
- Toast the fennel seeds, cumin seeds, cinnamon stick, cardamom pods, and cloves in a pan until fragrant. Remove from heat, remove cinnamon stick and set aside, and deseed the cardamom pods. Grind the toasted spices in a spice grinder until a powder forms.
- Place the cashews in a small bowl with hot water and let them soften.
- Melt butter in a pot and add shallots, ginger, and garlic. Sauté until translucent. Add the ground spices and cinnamon stick. Cook for 1-2 minutes to allow the spices to release their flavors.
- Stir in tomato paste, crushed tomatoes, soaked cashews (drain water), honey, and salt. Reduce the heat and simmer the sauce for 5-10 minutes. Remove from heat.
- In a separate pan, melt some more butter and sear the marinated chicken. Cook until the marinade dries up. Note: The chicken doesn't need to be fully cooked at this stage.
- Take the tomato curry sauce, remove the cinnamon stick, and blend it until smooth using an immersion or regular blender. If the sauce is too thick, add 1/2 cup of hot water.
- Add the sauce to a pan and add the partially cooked chicken. Cook for 5 minutes. Stir in cream and simmer for an additional 2-3 minutes. Allow the mixture to cool completely.
- Once cooled, spoon the butter chicken mixture into ramekins. Brush the rims with egg yolk to help the puff pastry adhere better. Cut puff pastry into rounds and cover the ramekins with it.
- Brush the tops of the puff pastry with egg yolk and sprinkle some flaky sea salt on top.
- Bake the pot pies in a preheated 400°F (200°C) oven for 25-35 minutes, or until the tops are golden brown. Allow them to cool before serving. Enjoy!
Notes
Please note that these instructions are based on the provided information. Adjustments may be needed based on personal preferences and equipment used.