Butter Chicken Pot Pie
Butter Chicken
YIELD: 4-6 servings
TIME: 24 hrs + 1h15 min
Ingredients
For the Tandoori Chicken:
1 small chicken, about 1.5 kg (3 lb), deboned, skinned, trimmed of any fat and cut into cubes
3/4 cup of plain greek yogurt
1 tbsp of Farmboy’s tandoori spice mix
1 tbsp lemon juice
1 tbsp minced garlic
For the Butter Chicken Sauce:
6 tomatoes, coarsely chopped
1 large yellow onion, coarsely chopped
2 tbsp fresh minced ginger
2 tsp ground coriander
2 tsp ground turmeric
1/2 cup heavy cream
1/4 cup unsalted butter, cold & cut into cubes
handful of fresh cilantro, chopped
salt & pepper to taste
Preparation
Step 1:
Place chicken pieces in a large shallow dish. Mix yogurt, lemon juice, garlic and tandoori spices with the chicken. Cover and marinate in the fridge for 8 hours, overnight or up to 2 days.
Step 2:
Remove chicken from fridge at least 30 minutes before cooking. Season chicken with salt. Grill, sauté or roast chicken until juices run clear. If grilling: make sure your grill racks are oiled or use a bbq grilling mat. If roasting: preheat oven at 450ºF and roast chicken for about 20-25 min or until juices run clear.
Step 3:
In a blender or food processor, combine tomatoes, onions, ground coriander, ground turmeric, and ginger. Transfer purée to a saucepan and bring to a boil and reduce heat to medium and cook uncovered for about 20 min while stirring occasionally. Use a hand blender to break up any tomato lumps. Add cream. Season sauce with salt & pepper. Add chicken to sauce, cover, and continue cooking on low for about 10 min stirring occasionally to prevent sticking or burning.
Step 4:
Stir in cubed butter one cube at a time until melted. Lastly, add chopped fresh cilantro. Serve with basmati rice, raita, naan bread and chutney.
Preparation
Step 1:
Thaw one sheet of puff pastry overnight in the fridge.
Step 2:
Preheat oven to 425ºF. In a large pot heat coconut oil on med-high and cook onions until soft and translucent. Lower heat to medium and add ginger, garlic and curry paste. Cook for 1 minute while stirring.
Step 3:
Add chicken stock, coconut milk and brown sugar. In a small bowl mix cornstarch and 1 tbsp of water and mix well until smooth. Add cornstarch mixture to pot, stir and bring to a boil. Once thicken add 2 cups of frozen vegetables, 1 cup frozen peas, diced red pepper, shredded chicken and fresh herbs. Mix again and pour into casserole dish. You may have some leftover depending on the size of your casserole dish. I made 2 small individual pot pies on the side.
Step 4:
Flour a working surface and roll puff pastry sheet to desired length while being careful not to go too thin. Try to work fast to keep the dough cold. Brush edges of the dish with egg wash. Place dough over the casserole and press firmly around the edges. Crimp any of the overhanging dough around the edges. With a small sharp knife crisscross the dough and create a lattice pattern making sure not to cut through the dough. Brush dough with remaining egg wash. Place in oven on the middle rack and bake for 40-50 min until golden. If some parts brown too quickly you can cover the edges with aluminum foil half way through baking time until the middle is golden.
