Description
A delicious fusion of butter chicken and a classic pot pie—perfect for dinner!
Ingredients
Scale
- 1 pound chicken thighs (cut into bite-sized chunks)
- 1/3 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 2 garlic cloves (minced)
- 1 teaspoon minced ginger
- 1 teaspoon garam masala
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon cayenne
- 1/2 teaspoon turmeric
- 1 tablespoon oil
- 2 tablespoons butter
- 1/2 medium onion (diced)
- 1 cup 1/2-inch diced sweet potato
- 1 jalapeno (deseeded and finely chopped)
- 2 garlic cloves (minced)
- 1/4 cup all-purpose flour
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 cup water
- 1/2 cup heavy cream
- 1 cup tomato puree
- 1/2 cup frozen peas
- 1 puff pastry sheet
- 1 egg wash (1 large egg beaten with 1 tablespoon water)
- 1 tablespoon chopped cilantro
Instructions
- Preheat oven to 400 degrees F.
- Marinate chicken. Combine chicken with yogurt, lemon juice, garlic, ginger, garam masala, cumin, salt, cayenne, and turmeric in a medium bowl. Mix until chicken is well coated. Let sit for 30 minutes or up to overnight.
- Heat 1 tablespoon oil in a cast-iron pan or large saute pan over medium-high heat. Add chicken and spread in an even layer. Cook until chicken is browned. Remove and set aside.
- In the same pan, melt 2 tablespoons of butter. Add chopped onion and sweet potato and sauté until onion is softened, about 5 minutes. Add garlic and jalapeno and sauté for 1 more minute. Add flour, chili powder, cumin, and coriander, stirring to coat.
- Add water, heavy cream, and tomato puree to the pan, stirring to combine. Bring to a simmer, reduce heat to low, and continue to cook for 5 minutes, stirring frequently. Season with salt and pepper. Remove from heat and add chicken and peas.
- Lay puff pastry sheet on top of the butter chicken. Use a sharp knife to cut slits in the pastry. Brush with egg wash and bake pot pie for 20 minutes or until golden brown.
- Remove butter chicken pot pie from the oven and sprinkle chopped cilantro. Let rest for 5 minutes, then serve.
Notes
- This dish is best served hot with a side of rice or naan.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 piece
- Calories: 500
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg