Fusion Kitchen · Dinner
Butter Chicken Shortcrust Pie
An Indian-British fusion showpiece, a classic butter chicken filling of tomato, cream, and aromatic spices encased in a golden shortcrust pastry shell so two great comfort traditions meet at the structural level.
$
25 minsPrep
55 minsCook
1 hr 20 minsTotal
MediumLevel
Nutrition per serving
685Calories
48gProtein
38gFat
42gCarbs
8gSugar
2gFiber
720mgSodium
165mgChol
Goes well with
Viognier, Condrieu, Rhône ValleyViognier, Condrieu, Rhône Valley — A ref...
local
Kingfisher Premium LagerKingfisher Premium Lager — A crisp, refr...
international
Instructions
1
Prep
Dice 1 medium onion finely. Grate 2 garlic cloves and 12g ginger. Cut 450g chicken thighs into 3cm pieces. Measure garam masala, cumin, coriander, paprika, turmeric, and tomato paste. Grate and squeeze dry 50g cucumber. Chop 2g fresh mint. Mix yoghurt, cucumber, cumin, mint, and salt for raita.
2
Bloom
Melt 20g butter in a medium saucepan over medium heat. Add diced onion, cook 5–6 minutes until deep golden. Add garlic and ginger, stir 1 minute until fragrant. Add all spices and tomato paste, stir 1–2 minutes until darkened and fragrant.
3
Build
Add chicken pieces to the spice base, stir to coat evenly. Cook 3–4 minutes over medium-high heat until sealed on all sides. Pour in 200g canned tomatoes, 0.5 tsp salt, 0.25 tsp sugar. Simmer uncovered 12–14 minutes until sauce thickens and chicken is just cooked through.
4
Simmer
Stir 75ml double cream into the filling, simmer gently 2–3 minutes. Remove from heat and cool 10 minutes. While filling cools, preheat oven to 200°C. Line a 20cm pie dish with one pastry sheet, press into corners leaving overhang.
5
Build 2
Spoon cooled filling into pastry case. Lay second pastry sheet over top, press and crimp edges with a fork. Trim excess pastry. Cut 2 small steam vents in the lid. Brush all over with 1 beaten egg.
6
Bake
Place pie in preheated 200°C oven, bake 25–30 minutes until pastry is deep golden and filling bubbles at the vents. Rest 5 minutes before cutting.
7
Rest and plate
Remove pie from oven and rest 5 minutes. Transfer to a table. Serve hot with cucumber raita and mango chutney alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 450g (15.9 oz) boneless skinless chicken thighs
- 20g (0.7 oz) unsalted butter
- 1 medium onion
- 2 garlic cloves
- 12g (0.4 oz) fresh ginger
- 1 tsp garam masala
- 0.5 tsp ground cumin
- 0.5 tsp ground coriander
- 0.5 tsp smoked paprika
- 0.25 tsp ground turmeric
- 1 tbsp tomato paste
- 200g (7.1 oz / 1/2 can) canned chopped tomatoes
- 75ml (1/3 cup) double cream
- 0.5 tsp fine sea salt
- 0.25 tsp soft brown sugar
- 250g (8.8 oz) ready-made shortcrust pastry
- 1 large egg
- 100g (3.5 oz) full-fat Greek yoghurt
- 50g (1.8 oz) cucumber
- 2g (pinch) fresh mint
- mango chutney