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Prep time
20 minutes
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Cook time
1 hour 20 minutes
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serves
4
Author Notes
Because everything tastes better in a pie; working with a butter chicken recipe from Madhur Jaffrey I topped the dish (which you can just eat with basmati rice) with puff pastry. —Tablecollective
Ingredients
- Chicken Marinade
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2 pounds
chicken breast, cut into pieces
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1/2 cup
plain yogurt
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1 teaspoon
kashmiri chili powder
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1 tablespoon
ginger garlic paste
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2 tablespoons
lemon juice
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1/2 teaspoon
garam masala
- Butter Chicken Sauce
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16 ounces
Tomato Bliss Oven Roasted Orange & Blush Heirloom Tomatoes
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1 inch pieces
fresh ginger, peeled and grated
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1 cup
heavy cream
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1 teaspoon
Madhur Jaffrey's garam masala
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1/2 teaspoon
salt, or more to taste
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1
hot green chili, finely chopped
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1/4 teaspoon
cayenne pepper
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1 tablespoon
fresh cilantro, chopped
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4 teaspoons
lemon juice
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1 teaspoon
cumin seeds, roasted and ground
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1/2 cup
butter
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1 packet
puff pastry
Directions
- Chicken Marinade
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Mix together the yogurt, kashmiri chili powder, garlic ginger paste, lemon juice and garam masala.
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Add the chicken pieces, refrigerate overnight.
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Pre heat oven to 350 degrees, cook the chicken for 30 minutes.
- Butter Chicken Sauce
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While the chicken is cooking prepare the sauce.
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Put the Tomato Bliss Oven Roasted Orange & Blush Heirloom Tomatoes in a bowl. Add the grated ginger, cream, garam masala, salt, chopped green chili, cayenne, cilantro, lemon juice and ground roasted cumin seeds and mix together.
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Heat the butter in a large sauté pan, when melted add the tomato mixture and heat through until warm. Puree this mixture in a blender (or with an immersion blender in the pan) and return to the pan.
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Add the cooked chicken pieces and heat though for about 15 minutes.
At this point you can serve this delicious dish with basmati rice or place in a pan and top with a prebaked puff pastry top.
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Heat oven to 425 degrees and bake the tops for ten minutes, then turn the temperature to 350 and cook for about another 5 to 10 minutes depending upon the size of your tops. Check to make sure that the pastry is browning and not burning
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Notes on the ingredients.
You can make your own Garam Masala and garlic ginger paste or
purchase them from Indian markets such as Kalustyans.
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