Menu
+

Butter Chicken:

  • Butter 60 g
  • Onion, diced 100 g
  • Ginger, fresh, chopped 20 g
  • Garlic, minced 30 g
  • Chicken breast, cut into chunks 1 kg
  • Tomato puree 100 g
  • Fresh tomato, chopped 500 g
  • Garam masala, powder 15 g
  • Mustard, seeds 10 g
  • Black pepper 3 g
  • Cream 250 ml

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.