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.