Butter Chicken Pie

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Butter Chicken Pie

Recipe By Michael Weldon

Ingredients

Marinade

  • 500 g Coles chicken thighs, diced

  • ½ cup yoghurt

  • 5 tbs Patak’s butter chicken paste

  • 2 tbs butter

  • 1 onion, diced

  • 2 garlic cloves

  • 1 thumb-sized piece of ginger

  • 1 cup Coles cream

  • 1 pack curry leaf

  • 2 sheets Coles filo pastry

Method

  • Marinate the chicken in the yoghurt and 2 tbs of butter chicken paste for 12 hours or overnight.

  • In a large saucepan melt the butter, fry off 3 tbs of the butter chicken paste with the onion, garlic and ginger. Add in the cream and a splash of water. Bring up to a boil then reduce to a simmer.

  • After marinating the chicken, char on a BBQ or griddle pan. Once charred place straight into the butter chicken gravy. Add the curry leaves and a dollop of extra butter.

  • Cook until the chicken is falling apart and the gravy is thick. Then allow to cool to room temp.

  • Scoop the butter chicken filling into a pie dish. Top with a couple of sheets of puff pastry. Brush with egg glaze and place into the oven to cook until the pastry is golden and puffed.

  • Serve straight out the oven.

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