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Butter Chicken Pie
Designed for professional chefs, check out this Butter Chicken Pie recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Rafhan Corn Oil, Knorr Professional Spicy Marinade and Knorr Professional Chicken Stock Powder.
Ingredients
Butter Chicken Pie
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Rs159555.0
Butter Chicken:
Rafhan Corn Oil (1x16L)
/ml
50.0 ml
0%
Butter
/g
60.0 g
0%
Onion, diced
/g
100.0 g
0%
Ginger, fresh, chopped
/g
20.0 g
0%
Garlic, minced
/g
30.0 g
0%
Chicken breast, cut into chunks
/kg
1.0 kg
0%
Tomato puree
/g
100.0 g
0%
Fresh tomato, chopped
/g
500.0 g
0%
Garam masala, powder
/g
15.0 g
0%
Knorr Professional Spicy Marinade (6X900g)
/g
30.0 g
0%
Knorr Professional Chicken Stock Powder (6x1kg)
/g
10.0 g
0%
Mustard, seeds
/g
10.0 g
0%
Black pepper
/g
3.0 g
0%
Cream
/ml
250.0 ml
0%
Pie:
Puff pastry sheets
/pc
2.0 pc
0%
/
Butter Chicken:
-
Butter 60.0 g
-
Onion, diced 100.0 g
-
Ginger, fresh, chopped 20.0 g
-
Garlic, minced 30.0 g
-
Chicken breast, cut into chunks 1.0 kg
-
Tomato puree 100.0 g
-
Fresh tomato, chopped 500.0 g
-
Garam masala, powder 15.0 g
-
Mustard, seeds 10.0 g
-
Black pepper 3.0 g
-
Cream 250.0 ml
Pie:
-
Puff pastry sheets 2.0 pc
Preparation
-
Butter Chicken:
- Heat a large skillet or medium saucepan over medium-high heat. Add the oil, butter, and onions and cook onions down until lightly golden, about 3-4 minutes. Add ginger and garlic and let cook for 30 seconds, stirring so it doesn’t burn.
- Add the chicken, tomato puree, tomato and spices. Cook for 5-6 minutes or until everything is cooked through.
- Add the heavy cream and simmer for 8-10 minutes stirring occasionally.
-
Pie:
- Add the chicken pie mix in a pastry lined dish and cover with another layer of pastry. Bake at 180℃ for 15 minutes or until pastry is cooked through and golden.
