Butter chicken pies

Ingredients

• 160 gGreek yoghurt
• 1 teaspoonminced garlic
• 2 teaspoonsgrated ginger
• 1 teaspooncumin
• 2 teaspoonsmild curry powder
• 0.5 teaspoonground coriander
• 0.5 teaspoonground turmeric
• 400 gskinless, boneless chicken breast or thighs, cut into small cubes
• 2 teaspoonsoil
• 100 gonion, diced
• 150 gtomatoes, diced, or canned diced tomatoes
• 1 teaspoontomato purée
• 0.5–1 teaspoonsalt, to taste
• 2 teaspoonssugar
• 140 gdouble cream
• 60 gbutter
• 2 sheets (about 375 g each)puff pastry
• 1egg
• to tastepoppy or sesame seeds, for sprinkling

Instructions

1. 1

   Mix the marinade

   Stir together the yoghurt, garlic, ginger, cumin, curry powder, ground coriander and turmeric in a bowl. Add the chicken and turn to coat it well. Cover with cling film and refrigerate for at least 2 hours.

2. 2

   Soften the onion

   Heat the oil in a heavy-based saucepan. Add the onion and fry over a medium heat for 3–4 minutes, until soft and lightly golden.

3. 3

   Cook the chicken

   Add the chicken and its marinade to the pan. Fry for 4–5 minutes, stirring frequently.

4. 4

   Simmer the filling

   Add the tomatoes, tomato purée, salt and sugar, then bring the mixture to a simmer. Reduce the heat and simmer gently for 10 minutes, until the chicken is cooked through and tender.

5. 5

   Finish the sauce

   Stir in the butter and cream until the butter has melted and the filling is heated through. Transfer the filling to a container and chill for about 30 minutes, until it begins to firm up.

6. 6

   Roll and cut pastry

   Roll both pastry sheets into rectangles roughly 45 × 38 cm. Cut 6 circles from each sheet with a 9 cm cutter, then cut 6 circles from each sheet with an 8 cm cutter. You should have 12 large and 12 smaller circles. If you do not have cutters, use glasses or bowls of a similar size.

7. 7

   Prepare the tin

   Lightly grease a standard 12-cup muffin tin with neutral oil or cooking spray. Alternatively, dip kitchen paper in oil and wipe each cup.

8. 8

   Heat the oven

   Preheat the oven to 190°C (374°F/gas mark 5).

9. 9

   Line the muffin cups

   Gently press one large pastry circle into each muffin cup, letting the pastry extend slightly above the rim. This overhang will help seal the pies.

10. 10

    Fill each pie

    Spoon roughly one generous tablespoon of chilled filling into each cup, keeping it no higher than the rim.

11. 11

    Seal the pastry

    Place a smaller pastry circle on each pie. Press and pinch the top and bottom pastry edges together to seal, closing any gaps.

12. 12

    Glaze and vent

    Whisk the egg in a small bowl and brush it over the pastry tops. Use the tip of a sharp knife to make 2–3 small slits or holes in each pie. Sprinkle with sesame or poppy seeds, if using.

13. 13

    Bake the pies

    Bake for 20 minutes in the preheated oven, until the pastry is puffed and golden brown. Leave the pies in the tin for 10 minutes before carefully removing them.

What are butter chicken pies?

Butter chicken is a creamy, spiced curry associated with Indian cuisine. These individual pies take that style of filling and tuck it inside puff pastry, making the dish easy to serve as a snack or appetiser.

Here, yoghurt and spices coat the chicken before cooking, while butter and double cream round out the tomato-based sauce. Chilling the filling before assembly helps keep the pastry easier to handle.

Nutrition and macros by portion

The nutrition label shows one serving as written: 371 calories, 13g protein, 22g carbs, 26g fat.

The chicken contributes protein, while the pastry supplies much of the carbohydrate and fat; butter, cream and pastry also add substantial fat. Pair a pie with salad or vegetables for a plate with fresh produce alongside it.

The marinade and spices

Yoghurt marinade: the yoghurt carries the garlic, ginger and spices around the chicken. Give it at least 2 hours in the fridge, as directed, so the chicken is well coated before cooking.

Spice blend: cumin, mild curry powder, coriander and turmeric build a warm, aromatic flavour. The salt range lets you adjust the seasoning to taste.

Cooking the filling

Onion: frying it for 3–4 minutes softens it and adds light golden colour before the chicken goes in. Stir the chicken and marinade frequently during its 4–5 minutes in the pan.

Simmer: the chicken then cooks in the tomato mixture for 10 minutes. Check that the pieces are cooked through and tender before stirring in the butter and cream.

Chilling for easier assembly

The filling needs about 30 minutes in the fridge, until it begins to firm up. A cooler, thicker filling is easier to portion into the pastry cups than a hot, loose sauce.

The recipe also requires at least 2 hours to marinate the chicken. Allow for that chilling time as well as the cooking and assembly when planning ahead.

Cutting and sealing the pastry

Large circles: these line the muffin cups and should reach just above their rims. The small overhang gives you pastry to pinch together with each top.

Smaller circles: these form the lids. Seal around the edges carefully and close any gaps so the filling stays enclosed as the pies bake.

Baking and serving

Bake at 190°C for 20 minutes, looking for puffed pastry with a golden-brown top. The small slits or holes let steam escape during baking.

Leave the pies in the tin for 10 minutes before removing them, as the pastry and filling will be hot. Serve them as individual bites or alongside a simple salad for a more substantial plate.

Recipe notes & tips

• Marinate the chicken in a covered bowl in the fridge for at least 2 hours.
• Roll the pastry on its wrapping paper to make the work surface easier to clear.
• Use cutters or bowls close to 9 cm and 8 cm across for the pastry circles.
• Keep the filling below the muffin-cup rim so the pastry tops can be sealed.
• Make sure the top and bottom pastry edges meet all the way around each pie.
• Let the pies rest in the tin for 10 minutes before lifting them out.

Variations

• Choose chicken thighs: use them instead of breast for the filling.
• Adjust the heat: use a hotter curry powder if you prefer more spice.
• Pick a topping: sprinkle sesame seeds over the egg wash before baking.
• Try poppy seeds: use them in place of sesame seeds for the pastry tops.
• Use canned tomatoes: substitute canned diced tomatoes for fresh diced tomatoes.

Common mistakes to avoid

• Skipping the marinade: chill the coated chicken for at least 2 hours as directed.
• Filling too high: keep the filling no higher than the muffin-cup rim so the tops can seal.
• Leaving pastry gaps: pinch the edges together all the way around each pie.
• Omitting steam vents: cut 2–3 small slits or holes in every pastry top.
• Removing pies straight away: leave them in the tin for 10 minutes before taking them out.

How to store

Cool leftovers and store them in a covered container in the fridge for up to 3 days. Reheat in an oven until hot throughout to help the pastry crisp up again.

Frequently asked questions