Name: Butter Chicken Pie
Yield: 10
Ingredients: 50.0ml Rafhan Corn Oil (1x16L); 60.0g Butter; 100.0g Onion, diced; 20.0g Ginger, fresh, chopped; 30.0g Garlic, minced; 1.0kg Chicken breast, cut into chunks; 100.0g Tomato puree; 500.0g Fresh tomato, chopped; 15.0g Garam masala, powder; 30.0g Knorr Professional Spicy Marinade (6X900g); 10.0g Knorr Professional Chicken Stock Powder (6x1kg); 10.0g Mustard, seeds; 3.0g Black pepper; 250.0ml Cream; 2.0pc Puff pastry sheets

Designed for professional chefs, check out this Butter Chicken Pie recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Rafhan Corn Oil, Knorr Professional Spicy Marinade and Knorr Professional Chicken Stock Powder.

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Preparation

Butter Chicken:
- Heat a large skillet or medium saucepan over medium-high heat. Add the oil, butter, and onions and cook onions down until lightly golden, about 3-4 minutes. Add ginger and garlic and let cook for 30 seconds, stirring so it doesn’t burn.
- Add the chicken, tomato puree, tomato and spices. Cook for 5-6 minutes or until everything is cooked through.
- Add the heavy cream and simmer for 8-10 minutes stirring occasionally.
Pie:
- Add the chicken pie mix in a pastry lined dish and cover with another layer of pastry. Bake at 180℃ for 15 minutes or until pastry is cooked through and golden.

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Butter Chicken Pie

Ingredients

Butter Chicken:

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Preparation

Butter Chicken:

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Butter Chicken Pie

Ingredients