Ingredients
Butter Chicken:
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Butter 60 g
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Onion, diced 100 g
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Ginger, fresh, chopped 20 g
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Garlic, minced 30 g
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Chicken breast, cut into chunks 1 kg
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Tomato puree 100 g
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Fresh tomato, chopped 500 g
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Garam masala, powder 15 g
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Mustard, seeds 10 g
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Black pepper 3 g
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Cream 250 ml
Pie:
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Puff pastry sheets 2 pc
Preparation
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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.
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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.
