Butter Chicken Pasties
Butter Chicken Pasties
Ingredients
For the Chicken
- 3 chicken breast, diced
For the Marinade
- 2 teaspoons garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon chilli powder
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 1 teaspoon lemon juice
- 1 tablespoon tomato puree
- 1 tablespoon yogurt
For the Curry Base
- 2 tablespoons butter, or oil
- 3 garlic cloves, chopped
- 1 large onion, chopped
- 2 chillies, chopped
- 100 grams baby plum tomatoes, halved
- 2 tablespoons tomato puree
For the Seasoning (Curry Base)
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1/2 teaspoon turmeric
- 1 1/2 teaspoons chilli powder
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 2 teaspoons mixed curry powder
For Thickening the Curry
- 1 tablespoon flour
- 1 tablespoon butter
For Finishing the Curry
- 100 ml double cream
- 1 tablespoon butter
- 1 teaspoon sugar
- as needed cheese, optional, e.g., mozzarella
- as needed fresh coriander, chopped, for garnish
For the Pasties
- as needed puff pastry sheets
- as needed whisked egg, for egg wash, or use mayonnaise / milk / butter / oil
- as needed chilli flakes, for garnish, optional
- as needed coriander, for garnish, optional
Instructions
- 1
In a bowl, combine the diced chicken pieces with 2 teaspoons minced garlic, 1 teaspoon minced ginger, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, 1/2 teaspoon chilli powder, 1 teaspoon paprika, 1 teaspoon garam masala, 1 teaspoon lemon juice, 1 tablespoon tomato puree, and 1 tablespoon yogurt. Mix thoroughly to coat the chicken.
⏱️ 10 min
- 2
Heat a pan on medium heat. Add the marinated chicken pieces and pan cook for 15 minutes until cooked through. Remove the cooked chicken from the pan and set aside.
⏱️ 15 min
- 3
In the same pan, add 2 tablespoons butter or oil. Add the chopped 3 garlic cloves, chopped 1 large onion, and chopped 2 chillies. Add salt and reduce the mixture on the pan for 10 minutes, caramelizing the garlic and onion.
⏱️ 10 min
- 4
Add 2 tablespoons tomato puree and 100 grams halved baby plum tomatoes to the pan. Place a lid on the pan and reduce for another 10 minutes.
⏱️ 10 min
- 5
Add 1 1/2 teaspoons salt, 1 teaspoon pepper, 1 1/2 teaspoons ground cumin, 1 1/2 teaspoons ground coriander, 1/2 teaspoon turmeric, 1 1/2 teaspoons chilli powder, 1 teaspoon paprika, 1 teaspoon garam masala, and 2 teaspoons mixed curry powder to the pan. Add a splash of water to prevent burning. Cook off for 1 to 2 minutes.
⏱️ 2 min
- 6
Remove the curry base mixture from the pan and blend it with water until it forms a smooth curry masala paste.
⏱️ 5 min
- 7
In the empty pan, add 1 tablespoon butter and 1 tablespoon flour. Cook for 3 minutes, stirring, until a dough or paste (roux) is formed.
⏱️ 3 min
- 8
Pour the blended curry masala back into the pan with the roux. Mix well. Then, mix in 100 ml double cream, 1 tablespoon butter, and 1 teaspoon sugar. Finally, add the previously cooked chicken back into the curry and mix to combine.
⏱️ 5 min
- 9
Salt the curry to taste. Optionally, add cheese (such as mozzarella) and mix it into the curry. Garnish with fresh coriander.
⏱️ 5 min
- 10
Cut puff pastry sheets into squares. Place a scoop of the butter chicken filling onto the center of one pastry square. If using, top with extra mozzarella cheese. Egg wash the edges of the pastry square. Place another pastry square on top, encasing the filling. Press down each side with a fork to seal the edges and create a crimped pattern. Neaten the sides if necessary.
⏱️ 15 min
- 11
Score a pattern onto the top of the assembled pasty. Egg wash the top of the pasty. Optionally, garnish with chilli flakes and coriander on top.
⏱️ 5 min
- 12
To bake fresh: Bake at 160-170°C for 30 minutes. To airfry: Airfry at 160-170°C for 25 minutes. To freeze: Garnish the pasties and freeze them. To bake from frozen: Bake at 160°C for 40 minutes.
⏱️ 30 min•🌡️ 160
Kitchen Tools
Nutrition Facts (per serving)
Butter Chicken Pasties
For the Chicken
- 3 chicken breast, diced
For the Marinade
- 2 teaspoons garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon chilli powder
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 1 teaspoon lemon juice
- 1 tablespoon tomato puree
- 1 tablespoon yogurt
For the Curry Base
- 2 tablespoons butter, or oil
- 3 garlic cloves, chopped
- 1 large onion, chopped
- 2 chillies, chopped
- 100 grams baby plum tomatoes, halved
- 2 tablespoons tomato puree
For the Seasoning (Curry Base)
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1/2 teaspoon turmeric
- 1 1/2 teaspoons chilli powder
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 2 teaspoons mixed curry powder
For Thickening the Curry
- 1 tablespoon flour
- 1 tablespoon butter
For Finishing the Curry
- 100 ml double cream
- 1 tablespoon butter
- 1 teaspoon sugar
- as needed cheese, optional, e.g., mozzarella
- as needed fresh coriander, chopped, for garnish
For the Pasties
- as needed puff pastry sheets
- as needed whisked egg, for egg wash, or use mayonnaise / milk / butter / oil
- as needed chilli flakes, for garnish, optional
- as needed coriander, for garnish, optional
Instructions
- 1
In a bowl, combine the diced chicken pieces with 2 teaspoons minced garlic, 1 teaspoon minced ginger, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, 1/2 teaspoon chilli powder, 1 teaspoon paprika, 1 teaspoon garam masala, 1 teaspoon lemon juice, 1 tablespoon tomato puree, and 1 tablespoon yogurt. Mix thoroughly to coat the chicken.
⏱️ 10 min - 2
Heat a pan on medium heat. Add the marinated chicken pieces and pan cook for 15 minutes until cooked through. Remove the cooked chicken from the pan and set aside.
⏱️ 15 min - 3
In the same pan, add 2 tablespoons butter or oil. Add the chopped 3 garlic cloves, chopped 1 large onion, and chopped 2 chillies. Add salt and reduce the mixture on the pan for 10 minutes, caramelizing the garlic and onion.
⏱️ 10 min - 4
Add 2 tablespoons tomato puree and 100 grams halved baby plum tomatoes to the pan. Place a lid on the pan and reduce for another 10 minutes.
⏱️ 10 min - 5
Add 1 1/2 teaspoons salt, 1 teaspoon pepper, 1 1/2 teaspoons ground cumin, 1 1/2 teaspoons ground coriander, 1/2 teaspoon turmeric, 1 1/2 teaspoons chilli powder, 1 teaspoon paprika, 1 teaspoon garam masala, and 2 teaspoons mixed curry powder to the pan. Add a splash of water to prevent burning. Cook off for 1 to 2 minutes.
⏱️ 2 min - 6
Remove the curry base mixture from the pan and blend it with water until it forms a smooth curry masala paste.
⏱️ 5 min - 7
In the empty pan, add 1 tablespoon butter and 1 tablespoon flour. Cook for 3 minutes, stirring, until a dough or paste (roux) is formed.
⏱️ 3 min - 8
Pour the blended curry masala back into the pan with the roux. Mix well. Then, mix in 100 ml double cream, 1 tablespoon butter, and 1 teaspoon sugar. Finally, add the previously cooked chicken back into the curry and mix to combine.
⏱️ 5 min - 9
Salt the curry to taste. Optionally, add cheese (such as mozzarella) and mix it into the curry. Garnish with fresh coriander.
⏱️ 5 min - 10
Cut puff pastry sheets into squares. Place a scoop of the butter chicken filling onto the center of one pastry square. If using, top with extra mozzarella cheese. Egg wash the edges of the pastry square. Place another pastry square on top, encasing the filling. Press down each side with a fork to seal the edges and create a crimped pattern. Neaten the sides if necessary.
⏱️ 15 min - 11
Score a pattern onto the top of the assembled pasty. Egg wash the top of the pasty. Optionally, garnish with chilli flakes and coriander on top.
⏱️ 5 min - 12
To bake fresh: Bake at 160-170°C for 30 minutes. To airfry: Airfry at 160-170°C for 25 minutes. To freeze: Garnish the pasties and freeze them. To bake from frozen: Bake at 160°C for 40 minutes.
⏱️ 30 min•🌡️ 160