It’s hard to go past a good authentic butter chicken, but encasing it in golden pastry elevates it to the next level. Use a good quality premade sauce and frozen pastry to make this not only delicious but very easy to make!
Ingredients
- 1kg chicken thighs
- 1 tbs oil
- 450g jar butter chicken simmer sauce
- 1 cup cooked basmati rice
- 2 sheets frozen shortcrust pastry
- 2 sheets frozen puff pastry
- 1 egg beaten
- 1 dollop natural yoghurt *to serve
- 1/2 bunch coriander *to serve
- 1 cucumber sliced *to serve
Method
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Step 1Trim chicken and cut into 2cm pieces. Heat oil in a large frypan and brown chicken in batches. Return all of the chicken to the pan and add the simmer sauce. Bring to the boil, reduce heat and simmer for 15 minutes. Transfer to a bowl and allow to cool completely.
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Step 2Preheat oven to 180C. Defrost pastry sheets.
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Step 3Use the shortcrust pastry to line a 24 - 28cm pie dish, allowing a little to hang over the edges. Spread cooked rice in the base of the dish and top with cooled butter chicken mixture. Place puff pastry over the top and press to seal edges. Trim pastry with a knife. Brush the top of the pastry with beaten egg. You can use any excess pastry to decorate the top of the pie.
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Step 4Bake for 50 minutes until golden. Serve with natural yoghurt, coriander and cucumber salad.
Recipe Notes
This recipe was created and photographed by Greer Worsley for Australia's Best Recipes.
Recipe Reviews (1)
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