Butter Chicken Pot Pie

Directions

1. Chicken Marinade
2. Mix together the yogurt, kashmiri chili powder, garlic ginger paste, lemon juice and garam masala.
3. Add the chicken pieces, refrigerate overnight.
4. Pre heat oven to 350 degrees, cook the chicken for 30 minutes.

1. Butter Chicken Sauce
2. While the chicken is cooking prepare the sauce.
3. 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.
4. 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.
5. 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.
6. 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
7. Notes on the ingredients. You can make your own Garam Masala and garlic ginger paste or purchase them from Indian markets such as Kalustyans.