Butterchicken Pot Pie – Indian butter chicken in puff pastry

Over the last long weekend, we visited my parents again. Such a visit always has a little bit of a vacation for us. Although we usually don’t get typical home cooking, my mom is not supposed to prepare dinner every time we are there. So Pragya and I went into the kitchen again and tried out our new muffin shapes.

Puff pastry filled with curry chicken

Pot Pies are actually a typical leftover food. These small pies, which are more commonly known as English pies or as the large version from American movies such as „American Pie“, can be filled as desired. Pot pies can also be prepared relatively well, even if you should put the dough into the mold and fill it later.

We decided to use an English-Indian version with a puff pastry. Butterchicken, or Murgh Makhani, is actually also a leftover meal made of leftover Tandoori Chicken and a rich tomato sauce made of butter and cream.

Ingredients for the Pot Pies

Preparation of the Butterchicken Pot Pies

1.First mix all spices to a spice mixture. Then cut the chicken into small pieces and mix them with 2 tablespoons each of honey and olive oil, the pressed garlic cloves, the chopped ginger and two-thirds of the spice mixture. Leave everything to marinate for 2-3 hours in the refrigerator.

2. In the meantime, peel and chop the onions.

3. Heat a tablespoon of the butter in a large pan over medium heat and fry the marinated chicken on all sides for 4-5 minutes so that it is not yet fully cooked. Then take the chicken pieces out of the pot and put them aside.

Fry the marinated chicken in a pan with butter

4. Heat the rest of the butter in the pot and sweat the chopped onions in it until translucent. Add the rest of the spice mixture and the tomato paste to the onions and fry everything for another 2-3 minutes at medium heat.

5. Then add the cream to the pot and let everything simmer. Add a little salt to taste and then add the fried chicken pieces. Let everything simmer for another 5 minutes at low heat.

The result is a delicious creamy butter chicken

6.In the meantime, you can start preparing the Pot Pies, i.e. the puff pastry cakes. First spread a muffin baking tin with butter. Then roll out the puff pastry and cut out circles with the help of a cup or a plate. These should be 8cm in diameter and 10cm in diameter, as these circles form the bottom or top of the pot pies.

Cut out the puff pastry into shapes

7. The larger circle goes into the muffin tin as the bottom. Fill it with the chicken and put the smaller circle on top as a lid and press it down. Finally cut a cross slit in the lid with a knife, so that the air can escape.

Tip: You can easily form more circles from the waste that is inevitably created during the cut-out process. Altogether, 2 puff pastries should turn into about 12 Pot Pies.

Fill the puff pastry with the chicken curry

8. Grease the lids of the Pot Pies with butter or scrambled egg and bake them in the oven for about 15 minutes at 200°C convection oven. The Pot Pies are best served still warm. But they taste also good cold and are easier to eat as finger food because the content is not so liquid anymore. No matter which variant you choose, I wish you a good appetite 🙂 

Pot Pies filled with curry butter chicken

Butter Chicken Pot Pies – Our Conclusion

The preparation of the Pot Pies is a bit more complicated because you have to pierce and adjust the shapes, but in pairs, the work goes very fast and is really not complicated. The result is more than convincing in terms of taste and a pleasant surprise, especially for guests. The filling is spicy and creamy and the Pot Pies can also be served as finger food.

We will definitely test the Pot Pies with more fillings ^^. What do you think of this British-Indian finger food? What would you fill the Pot Pies with? Write us a comment.

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