Chicken Indian

Butter chicken pie

Name: Butter chicken pie recipe
Yield: 5
Cuisine: /indian
Ingredients: 2 tbs extra virgin olive oil; 1 onion, finely chopped; 2 garlic cloves, crushed; 4cm piece (20g) ginger, finely grated; 1kg chicken thigh fillets, cut into thirds; 1/4 cup (70g) mild tandoori paste; 2 tbs tomato paste; 1 tsp ground turmeric; 1/2 cup (105g) dried red lentils; 400g can chopped tomatoes; 1 cup (250ml) coconut milk; 200g frozen baby spinach; 75g unsalted butter, melted and cooled; 9 sheets fresh filo pastry; Coriander leaves, to serve; Thick natural yoghurt, to serve

Rate now

Jump to recipe

by Phoebe Wood

Sep 14, 2021

Satisfy those butter chicken cravings with this dreamy butter chicken pie!

2 tbs extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, crushed
4cm piece (20g) ginger, finely grated
1kg chicken thigh fillets, cut into thirds
1/4 cup (70g) mild tandoori paste
2 tbs tomato paste
1 tsp ground turmeric
1/2 cup (105g) dried red lentils
400g can chopped tomatoes
1 cup (250ml) coconut milk
200g frozen baby spinach
75g unsalted butter, melted and cooled
9 sheets fresh filo pastry
Coriander leaves, to serve
Thick natural yoghurt, to serve

Method

1.

Heat oil in a large flame-proof casserole over medium heat. Add onion, garlic and ginger and cook, stirring, for 6-8 minutes until golden and softened. Season chicken and add to pan. Cook, stirring regularly, for 6-8 minutes until golden.
2.

Add 2 tbs tandoori paste, tomato paste, turmeric and red lentils, and cook for a further 1 minute, then add the chopped tomatoes, coconut milk and 200ml water.
3.

Reduce heat to medium-low and simmer for 12 minutes or until thick and reduced and lentils are tender. Season to taste.
4.

Stir through the frozen spinach. Preheat oven to 180°C. Combine remaining 1 tbs tandoori paste with melted butter. Brush each pastry sheet with the butter mixture and scrunch into a loose ball. Place pastry balls over pie filling and place in the oven. Bake for 20 minutes or until pastry is crisp. Scatter with coriander leaves and drizzle with yoghurt, to serve.