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Butter Chicken:

Pie:

  • Puff pastry sheets 2 pc
  1. 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.
  2. Pie:

    • Add the chicken pie mix in a pastry lined dish and cover with another layer of pastry. Bake at 180 degree Celsius for 15 minutes or until pastry is cooked through and golden.