Butter chicken pot pie

• servings: 6 servings
• active time: 20 minutes
• total time: 1 hour 35 minutes

Ingredients

700 g (1½lb) Chicken (I used boneless chicken thighs but chicken breasts can also be used.)

1 cup Greek yogurt

2 tbsp Garam Masala

2 tbsp Butter

1 onion (finely chopped)

3 garlic cloves (crushed)

1 tbsp Garam Masala

1 tsp ground turmeric

1 tsp ground cardamom

2 tsp paprika

1 tsp coriander

1 tsp ground ginger

400 g (14oz) chopped tomatoes

1 cup tomato puree (Tomato passata can be used.)

½ cup chicken stock

1 cup cream

salt and black pepper.

1 tsp sugar (or to taste)

400 g (14oz) Puff pastry

1 Egg (beaten)

Directions

Slice chicken into bite-sized pieces and add to a large bowl.

Add the yogurt, a few tablespoons of Garam Masala and a teaspoon of salt.

Mix well then cover and allow to marinate for at least 30 minutes but ideally overnight in the fridge.

In a large pan set over medium-high heat, melt the butter.

Add the chopped onions and cook for 2-3 minutes until soft and translucent then add the garlic and remaining spices.

Cook until fragrant then add the marinated chicken.

Allow the chicken to sear, stirring regularly, then pour in the tomatoes and chicken stock.

Preheat the oven to 180°C/350°F.

Reduce the heat and allow to simmer for 20 minutes until the chicken is cooked.

Pour in the cream and cook for another 5-10 minutes, season to taste and remove from the heat.

Transfer the butter chicken to a casserole dish then add thawed puff pastry.

Crimp the edges, cut a few slits into the pastry and brush with beaten egg.

Place in a preheated oven and allow to bake for 20-25 minutes until the pastry is golden brown and cooked.

Remove from the oven and allow to rest for 10 minute then serve.

Nutrition

• Calories: 441 kcal
• Total Fat: 28 g
• Saturated Fat: 12 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.01 g
• Cholesterol: 112 mg
• Sodium: 327 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 3 g
• Total Sugars: 6 g
• Protein: 27 g