02/26/2025
Butter Chicken Pies🍴✨
Ingredients:
1 tbsp olive oil
1 tbsp unsalted butter
1 onion, finely diced
2 garlic cloves, finely chopped
1 tbsp ginger, minced
500 g (1 lb) chicken thighs, cut into bite-sized pieces
2 tsp garam masala
1 tsp ground cumin
1 tsp yellow mustard seeds
1 tsp turmeric
1 tsp salt
¼ tsp pepper
2 tbsp tomato paste
1 cup (240 ml) thickened/heavy cream
2 cups (400 g) cooked basmati rice
1 sheet puff pastry, slightly thawed
1 egg, whisked
1 tsp each black sesame seeds and salt for pastry topping
Directions:
Preheat your oven to 375°F (190°C). Line a baking tray with parchment paper.
Heat the olive oil and butter in a large skillet over medium heat. Add the onion, garlic, and ginger, and sauté for 3-4 minutes until softened.
Add the chicken pieces to the skillet and cook until browned on all sides. Stir in the garam masala, cumin, mustard seeds, turmeric, salt, and pepper. Cook for another 2 minutes, allowing the spices to bloom.
Stir in the tomato paste and cook for 1 minute, then gradually add the heavy cream, stirring continuously until the sauce thickens slightly. Remove from heat and let it cool.
In a mixing bowl, combine the cooked basmati rice with the butter chicken mixture. Mix well to ensure the flavors are evenly distributed.
Roll out the puff pastry sheet and cut it into 6 equal squares (or circles if you prefer). Place a generous spoonful of the butter chicken and rice mixture in the center of each square.
Fold the pastry over to form a pocket, pressing the edges together firmly to seal. Use a fork to crimp the edges for a decorative finish. Brush the tops of the pies with the beaten egg and sprinkle with black sesame seeds and a pinch of salt.
Place the pies on the prepared baking tray and bake for 20-25 minutes, or until golden brown and puffed.
Allow the pies to cool slightly before serving. Enjoy them warm as a main dish or appetizer!
