Butter Chicken Pie

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    12hrs 45mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    997

Why not combine two comfort food favourites with this delicious pie recipe? While it takes a little effort, nothing is more satisfying than cutting through the crisp, flaky pastry to find a wonderfully fragrant, juicy chicken curry, perfect for any celebration meal or dinner party. Any leftovers will last for up to three days in the fridge, or the pie can be made ahead and frozen before baking – simply defrost in the fridge overnight before baking.

recipe updated 2 Mar. 2024

Ingredients

  • Egg icon
    Egg
    1
  • Coriander icon
    Coriander
    2 tablespoons
  • Chicken thigh icon
    Chicken thigh
    500 g
  • Greek yogurt icon
    Greek yogurt
    200 g
  • Ginger-garlic paste icon
    Ginger-garlic paste
    2 teaspoons
  • Lemon juice icon
    Lemon juice
    1 teaspoon
  • Kashmiri chili powder icon
    Kashmiri chili powder
    2 ¾ teaspoons
  • Garam masala icon
    Garam masala
    2 teaspoons
  • Ground cumin icon
    Ground cumin
    1 teaspoon
  • Ground coriander icon
    Ground coriander
    2 teaspoons
  • Ground turmeric icon
    Ground turmeric
    ¼ teaspoon
  • Ground fenugreek icon
    Ground fenugreek
    1 ½ teaspoons
  • Vegetable oil icon
    Vegetable oil
    1 tablespoon
  • Fine sea salt icon
    Fine sea salt
    2 ½ teaspoons
  • Plain flour icon
    Plain flour
    650 g
  • Lard icon
    Lard
    150 g
  • Unsalted butter icon
    Unsalted butter
    150 g
  • Water icon
    Water
    200 g
  • Tomato icon
    Tomato
    500 g
  • Almond meal icon
    Almond meal
    100 g
  • Ghee icon
    Ghee
    3 tablespoons
  • Cloves icon
    Cloves
    4
  • Cardamom pods icon
    Cardamom pods
    4
  • Cinnamon stick icon
    Cinnamon stick
    1
  • Sugar icon
    Sugar
    1 teaspoon
  • Unsalted butter icon
    Unsalted butter
    1 tablespoon
  • Thickened cream icon
    Thickened cream
    100 g
  • Egg yolk icon
    Egg yolk
    1
  • Green chili icon
    Green chili
    2
  • Ginger-garlic paste icon
    Ginger-garlic paste
    1 tablespoon

Tools

  • kCook icon Oven
  • kCook icon Cooking Chef XL
  • kCook icon Sieve
  • kCook icon Food processor attachment
  • kCook icon Baking tray - large
  • kCook icon Medium bowl
  • kCook icon Round pie dish - 25cm (10“)

Step preview

  1. Add the ingredients into a medium bowl and mix until combined
  2. Add chicken and coat in the marinade
  3. Cover with plastic wrap and chill overnight
  4. Remove the marinade from the fridge and set aside to come to room temperature
  5. Line a baking tray with parchment paper
  6. Fit the K-Beater
  7. Add the ingredients into the appliance bowl, fit the splashguard
  8. Mix until the mixture resembles breadcrumbs - 2 minutes, speed 2
  9. Add the next ingredients
  10. Mix until the pastry comes together - 1 minute, speed 1
  11. Wrap the pastry in a plastic wrap and chill in the fridge – 2 hours
  12. Preheat the oven - 240ºC
  13. Place the marinated chicken pieces spaced apart onto the prepared baking tray
  14. Roast - 20 minutes, 240ºC
  15. Remove from the oven and set aside
  16. Fit the Knife Blade to the Food Processor attachment
  17. Add the ingredients into the attachment
  18. Mix until smooth - 1 minute
  19. Place a fine mesh sieve over a clean medium bowl, strain the tomato mix and set aside
  20. Clean the appliance bowl and fit the Stir Tool
  21. Add the ingredient into the appliance bowl, fit the splashguard
  22. Heat - 1 minute, 120ºC, speed Off
  23. Then add the next ingredients
  24. Cook - 2 minutes, 120ºC, speed Stir 2
  25. Add the next ingredients
  26. Cook - 2 minutes, 120ºC, speed Stir 2
  27. Add the next ingredients
  28. Stir - 30 seconds, speed Stir 1
  29. Add the tomato mixture
  30. Cook - 10 minutes, 102ºC, speed Stir 2
  31. Remove the whole spices and add the cooked chicken
  32. Cook - 10 minutes, 98ºC, speed Stir 3
  33. Add the next ingredients
  34. Mix until combined - 2 minutes, speed 1
  35. Transfer the mixture into a clean bowl and let cool – 30 minutes
  36. Place the chilled pastry onto a lightly floured worksurface
  37. Divide into two pieces, one being twice the size of the other
  38. Roll out the large piece of pastry onto a round about 5mm thick
  39. Line the pie dish with the pastry leaving some overhanging the sides
  40. Spoon cooled butter chicken filling into the pie dish and spread evenly
  41. Roll the smaller piece of pastry into a 5mm thick round, larger than the top of the pie dish
  42. Brush the rim of the pie with some of the beaten egg yolk, then place the round pastry on top
  43. Trim and crimp the edges to seal, then brush all over with more egg yolk to glaze
  44. Cut the small hole in the top of the pie
  45. Chill uncovered in a fridge - 30 minutes
  46. Pre-heat the oven - 220ºC
  47. Place the baking tray in the oven
  48. Remove the pie from the fridge and place on the pre-heated baking tray
  49. Bake – 40 minutes, 220ºC
  50. Remove from the oven and let rest – 20 minutes
  51. Serve
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