Dinner
Butter Chicken Shortcrust Pie
An Indian-British fusion showpiece, a classic butter chicken filling of tomato, cream, and aromatic spices encased in a golden shortcrust pastry shell so two great comfort traditions meet at the structural level.
$5
25 minsPrep
55 minsCook
80 minsTotal
MediumLevel
Nutrition per serving
685Calories
48gProtein
38gFat
42gCarbs
8gSugar
2gFiber
720mgSodium
165mgChol
0gSat Fat
Goes well with
Kingfisher Lager
local
Masala Chai
international
High Protein
fusion-kitchen
Instructions
1
Prep
Dice 1 large onion finely. Grate 4 garlic cloves and 25g ginger. Cut 900g chicken thighs into 3cm pieces. Measure garam masala, cumin, coriander, paprika, turmeric, tomato paste. Grate and squeeze dry 100g cucumber. Chop 5g fresh mint. Mix yoghurt, cucumber, cumin, mint, salt for raita.
2
Bloom
Melt 40g butter in a large saucepan over medium heat. Add diced onion, cook 6–7 minutes until deep golden. Add garlic and ginger, stir 1 minute until fragrant. Add all spices and tomato paste, stir 1–2 minutes until darkened and fragrant.
3
Build
Add chicken pieces to the spice base, stir to coat evenly. Cook 3–4 minutes over medium-high heat until sealed on all sides. Pour in 400g canned tomatoes, 1 tsp salt, 0.5 tsp sugar. Simmer uncovered 15 minutes until sauce thickens and chicken is just cooked through.
4
Simmer
Stir 150ml double cream into the filling, simmer gently 3 minutes. Remove from heat and cool 10 minutes. While filling cools, preheat oven to 200°C. Line a 23cm pie dish with one pastry sheet, press into corners leaving overhang.
5
Build 2
Spoon cooled filling into pastry case. Lay second pastry sheet over top, press and crimp edges with a fork. Trim excess pastry. Cut 3 small steam vents in the lid. Brush all over with 1 beaten egg.
6
Bake
Place pie in preheated 200°C oven, bake 30–35 minutes until pastry is deep golden and filling bubbles at the vents. Rest 5 minutes before cutting.
7
Rest and plate
Remove pie from oven and rest 5 minutes. Transfer to a table. Serve hot with cucumber raita and mango chutney alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 450g450g boneless skinless chicken thighs
- 20g20g unsalted butter
- 11 large onion
- 2 cloves2 cloves garlic
- 13g13g fresh ginger
- 1 tsp1 tsp garam masala
- 1/2 tsp1/2 tsp ground cumin
- 1/2 tsp1/2 tsp ground coriander
- 1/2 tsp1/2 tsp smoked paprika
- 1/4 tsp1/4 tsp ground turmeric
- 1 tbsp1 tbsp tomato paste
- 200g200g canned chopped tomatoes
- 75ml75ml double cream
- 1/2 tsp1/2 tsp fine sea salt
- 1/4 tsp1/4 tsp soft brown sugar
- 250g250g ready-made shortcrust pastry
- 11 large egg
- 100g100g full-fat Greek yoghurt
- 50g50g cucumber
- 1/4 tsp1/4 tsp ground cumin
- 2.5g2.5g fresh mint
- mango chutney
