Mini Butter Chicken Pot Pies
Mini Butter Chicken Pot Pies
Ingredients
For the Marinated Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cubed into 1-inch pieces
- 1 cup plain yogurt
- 1 tablespoon fresh ginger, grated
- 2 teaspoons garlic, minced
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon lemon juice
For the Sauce
- 1 red onion, sliced
- 1 teaspoon fresh ginger, minced
- 1 teaspoon garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon garam masala
- 28 ounces whole peeled tomatoes, canned
- 1/4 cup cashews, raw
- 1/2 cup heavy cream
- 1/4 cup unsalted butter, cubed
- 1/4 teaspoon salt, or to taste
For Assembly
- 8 frozen paratha, or 1 package puff pastry
- 1 1/2 cups mashed potatoes, prepared
- 1 egg, large, for egg wash
- 2 tablespoons garlic parsley butter, melted, for brushing
- 1/4 cup green chutney, for serving
- 1 tablespoon vegetable oil, as needed, for greasing
Instructions
- 1
In a large bowl, combine the cubed chicken thighs with yogurt, grated ginger, minced garlic, red chili powder, turmeric, ground cumin, ground coriander, 1 teaspoon garam masala, 1/2 teaspoon salt, black pepper, and lemon juice. Mix all ingredients thoroughly until the chicken is well coated. Cover the bowl with plastic wrap and marinate for at least 30 minutes, or ideally overnight in the refrigerator.
⏱️ 5 min
- 2
Heat a large pan over medium-high heat. Add the marinated chicken mixture to the pan. Cook the chicken, stirring occasionally, until it starts to get some color and is partially cooked through, about 8-10 minutes. It does not need to be fully cooked at this stage. Remove the chicken from the pan and transfer it to a separate bowl, reserving any pan drippings.
⏱️ 10 min
- 3
In the same pan, add the sliced red onion. Cook over medium heat, stirring occasionally, until the onion is soft and caramelized, about 8-10 minutes. Season the onions with 1/4 teaspoon salt. Add the additional minced ginger and garlic to the pan and cook for 1 minute until fragrant.
⏱️ 10 min
- 4
Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, to deepen its flavor. Add the remaining 1 teaspoon garam masala, the can of whole peeled tomatoes (crushing them with your hands or a spoon), and the cashews. Bring the mixture to a simmer and cook for 5 minutes, allowing the ingredients to combine.
⏱️ 10 min
- 5
Carefully transfer all the cooked ingredients from the pan into a blender. Blend until the mixture is completely smooth and forms a rich, consistent sauce. Be cautious when blending hot liquids; vent the blender lid if necessary.
⏱️ 5 min
- 6
Pour the smooth sauce back into the pan. Stir in the heavy cream and cubed butter until the butter is melted and fully incorporated into the sauce. Return the partially cooked chicken to the sauce. Stir to combine the chicken with the sauce. Remove the pan from the heat.
⏱️ 5 min
- 7
Preheat your oven to 350°F. Lightly grease four 6-ounce ramekins with vegetable oil. If using paratha, thaw it according to package directions. If using puff pastry, thaw it and roll it out slightly. Use a 4-inch round cookie cutter or the top of a ramekin to cut out 8 circles from the paratha or puff pastry. You will need two circles per pot pie.
⏱️ 10 min•🌡️ 350
- 8
For the bottom crusts, punch a few small holes in the center of 4 of the paratha circles using a fork. Line each greased ramekin with one of the perforated paratha circles, gently pressing it into the bottom and up the sides.
⏱️ 5 min
- 9
Scoop a thin layer of pre-prepared mashed potatoes (about 1/4 cup) into the bottom of each paratha-lined ramekin. Spoon a generous amount of the butter chicken mixture (about 1/2 cup) over the mashed potatoes in each ramekin.
⏱️ 5 min
- 10
Place a plain paratha circle on top of the butter chicken filling to form the top crust. Crimp the edges of the top and bottom paratha layers together with a fork to seal the pie.
⏱️ 5 min
- 11
In a small bowl, whisk the egg to create an egg wash. Brush the top of each assembled pot pie with the egg wash. Make a small incision on the top of each pie using a knife to allow hot air to escape during baking. Place the ramekins on a baking tray.
⏱️ 5 min
- 12
Bake at 350°F for 25-30 minutes, or until the crust is golden brown and flaky. The filling should be bubbling.
⏱️ 30 min•🌡️ 350
- 13
Once baked, carefully remove the pot pies from the oven. Brush the tops of the hot pies with melted garlic parsley butter. Let them cool for a few minutes before serving. Serve the mini butter chicken pot pies immediately, accompanied by green chutney.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mini Butter Chicken Pot Pies
For the Marinated Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cubed into 1-inch pieces
- 1 cup plain yogurt
- 1 tablespoon fresh ginger, grated
- 2 teaspoons garlic, minced
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon lemon juice
For the Sauce
- 1 red onion, sliced
- 1 teaspoon fresh ginger, minced
- 1 teaspoon garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon garam masala
- 28 ounces whole peeled tomatoes, canned
- 1/4 cup cashews, raw
- 1/2 cup heavy cream
- 1/4 cup unsalted butter, cubed
- 1/4 teaspoon salt, or to taste
For Assembly
- 8 frozen paratha, or 1 package puff pastry
- 1 1/2 cups mashed potatoes, prepared
- 1 egg, large, for egg wash
- 2 tablespoons garlic parsley butter, melted, for brushing
- 1/4 cup green chutney, for serving
- 1 tablespoon vegetable oil, as needed, for greasing
Instructions
- 1
In a large bowl, combine the cubed chicken thighs with yogurt, grated ginger, minced garlic, red chili powder, turmeric, ground cumin, ground coriander, 1 teaspoon garam masala, 1/2 teaspoon salt, black pepper, and lemon juice. Mix all ingredients thoroughly until the chicken is well coated. Cover the bowl with plastic wrap and marinate for at least 30 minutes, or ideally overnight in the refrigerator.
⏱️ 5 min - 2
Heat a large pan over medium-high heat. Add the marinated chicken mixture to the pan. Cook the chicken, stirring occasionally, until it starts to get some color and is partially cooked through, about 8-10 minutes. It does not need to be fully cooked at this stage. Remove the chicken from the pan and transfer it to a separate bowl, reserving any pan drippings.
⏱️ 10 min - 3
In the same pan, add the sliced red onion. Cook over medium heat, stirring occasionally, until the onion is soft and caramelized, about 8-10 minutes. Season the onions with 1/4 teaspoon salt. Add the additional minced ginger and garlic to the pan and cook for 1 minute until fragrant.
⏱️ 10 min - 4
Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, to deepen its flavor. Add the remaining 1 teaspoon garam masala, the can of whole peeled tomatoes (crushing them with your hands or a spoon), and the cashews. Bring the mixture to a simmer and cook for 5 minutes, allowing the ingredients to combine.
⏱️ 10 min - 5
Carefully transfer all the cooked ingredients from the pan into a blender. Blend until the mixture is completely smooth and forms a rich, consistent sauce. Be cautious when blending hot liquids; vent the blender lid if necessary.
⏱️ 5 min - 6
Pour the smooth sauce back into the pan. Stir in the heavy cream and cubed butter until the butter is melted and fully incorporated into the sauce. Return the partially cooked chicken to the sauce. Stir to combine the chicken with the sauce. Remove the pan from the heat.
⏱️ 5 min - 7
Preheat your oven to 350°F. Lightly grease four 6-ounce ramekins with vegetable oil. If using paratha, thaw it according to package directions. If using puff pastry, thaw it and roll it out slightly. Use a 4-inch round cookie cutter or the top of a ramekin to cut out 8 circles from the paratha or puff pastry. You will need two circles per pot pie.
⏱️ 10 min•🌡️ 350 - 8
For the bottom crusts, punch a few small holes in the center of 4 of the paratha circles using a fork. Line each greased ramekin with one of the perforated paratha circles, gently pressing it into the bottom and up the sides.
⏱️ 5 min - 9
Scoop a thin layer of pre-prepared mashed potatoes (about 1/4 cup) into the bottom of each paratha-lined ramekin. Spoon a generous amount of the butter chicken mixture (about 1/2 cup) over the mashed potatoes in each ramekin.
⏱️ 5 min - 10
Place a plain paratha circle on top of the butter chicken filling to form the top crust. Crimp the edges of the top and bottom paratha layers together with a fork to seal the pie.
⏱️ 5 min - 11
In a small bowl, whisk the egg to create an egg wash. Brush the top of each assembled pot pie with the egg wash. Make a small incision on the top of each pie using a knife to allow hot air to escape during baking. Place the ramekins on a baking tray.
⏱️ 5 min - 12
Bake at 350°F for 25-30 minutes, or until the crust is golden brown and flaky. The filling should be bubbling.
⏱️ 30 min•🌡️ 350 - 13
Once baked, carefully remove the pot pies from the oven. Brush the tops of the hot pies with melted garlic parsley butter. Let them cool for a few minutes before serving. Serve the mini butter chicken pot pies immediately, accompanied by green chutney.
⏱️ 5 min