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
    731

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 Jul 2, 2025

Ingredients

  • Chicken thigh icon
    Chicken thigh
    450 g
  • Cilantro icon
    Cilantro
    2 tablespoons
  • Egg yolk icon
    Egg yolk
    1
  • 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 ¼ 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
  • All purpose flour icon
    All purpose flour
    400 g
  • Unsalted butter icon
    Unsalted butter
    100 g
  • Lard icon
    Lard
    100 g
  • Water icon
    Water
    60 g
  • Egg icon
    Egg
    1
  • Tomato icon
    Tomato
    450 g
  • Almond flour icon
    Almond flour
    80 g
  • Water icon
    Water
    80 g
  • Ghee icon
    Ghee
    2 tablespoons
  • Cloves icon
    Cloves
    3
  • Green cardamom pod icon
    Green cardamom pod
    3
  • Cinnamon stick icon
    Cinnamon stick
    1
  • Green chili icon
    Green chili
    2
  • Ginger-garlic paste icon
    Ginger-garlic paste
    1 tablespoon
  • Sugar icon
    Sugar
    1 teaspoon
  • Unsalted butter icon
    Unsalted butter
    1 tablespoon
  • Whipping cream icon
    Whipping cream
    80 g

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon kCook Multi
  • kCook icon Medium bowl
  • kCook icon Baking tray - large
  • kCook icon Kcook bowl
  • kCook icon Sieve
  • kCook icon Medium bowl
  • kCook icon Bowl - large
  • kCook icon Large mixing bowl
  • kCook icon Pie dish - 8"
  • kCook icon Baking tray - large

Step preview

  1. Add greek yogurt, ginger-garlic paste, lemon juice, kashmiri chili powder, garam masala, ground cumin, ground coriander, ground turmeric, ground fenugreek, vegetable oil and fine sea salt to a clean medium bowl
  2. Mix until combined
  3. Add chicken thighs to the medium bowl
  4. Cover with plastic wrap
  5. Chill overnight in fridge
  6. Remove the marinade from the fridge and set aside to come to room temperature
  7. Line a clean baking tray with parchment paper
  8. Fit max blade to kCook bowl
  9. Add all purpose flour, unsalted butter, lard and fine sea salt to the kCook bowl
  10. Fit kCook bowl to kCook Multi
  11. Attach lid to kCook bowl with filler cap fitted
  12. Mix with filler cap fitted - 2 min, speed 10
  13. Then add water and egg to the kCook bowl
  14. Mix with filler cap fitted - 1 min, speed 6
  15. Remove the pastry from the bowl
  16. Wrap with plastic wrap
  17. Chill in fridge - 2 hr
  18. Pre-heat oven - 220°C
  19. Transfer chicken to baking tray
  20. Roast - 20 min, 220°C
  21. Remove from oven then set aside
  22. Add tomato, almond flour and water to the kCook bowl
  23. Mix with filler cap fitted - 1 min, speed 12
  24. Place a fine mesh sieve over a clean medium bowl
  25. Strain tomato mixture into medium bowl through a sieve
  26. Clean kCook bowl
  27. Fit stir tool to kCook bowl
  28. Add ghee to the kCook bowl
  29. Fit kCook bowl to kCook Multi
  30. Attach lid to kCook bowl with filler cap fitted
  31. Heat with filler cap fitted - 120°C, speed 3
  32. Then add cloves, green cardamom pod and cinnamon stick to the kCook bowl
  33. Cook with filler cap fitted - 2 min, 120°C, speed 2
  34. Then add green chili and ginger-garlic paste to the kCook bowl
  35. Cook with filler cap fitted - 2 min, 120°C, speed 2
  36. Then add kashmiri chili powder, garam masala and ground coriander to the kCook bowl
  37. Stir with filler cap fitted - 30 sec, speed 4
  38. Transfer tomato mixture to kCook bowl
  39. Cook with filler cap fitted - 15 min, 94°C, speed 3
  40. Remove the whole spices
  41. Transfer chicken to kCook bowl
  42. Add ground fenugreek, fine sea salt, sugar, unsalted butter, whipping cream and cilantro to the kCook bowl
  43. Mix with filler cap fitted - 2 min, speed 4
  44. Transfer mixture to large mixing bowl
  45. Let cool - 30 min
  46. Place the chilled pastry onto a lightly floured worksurface
  47. Divide into two pieces, one being twice the size of the other
  48. Take the larger piece of pastry
  49. Roll out until 1/8" (5mm) thick
  50. Line the pie dish with the pastry leaving some overhanging the sides
  51. Spoon filling into pie dish evenly
  52. Now, take the other piece of pastry
  53. Roll out until 1/8" (5mm) thick
  54. Retrieve the pie dish
  55. Brush with egg yolk
  56. Place the round pastry on top
  57. Trim and crimp the edges to seal, then brush all over with more egg yolk to glaze
  58. Cut the small hole in the top of the pie
  59. Chill in fridge - 30 min
  60. Pre-heat oven - 220°C
  61. Line a clean baking tray with parchment paper
  62. Place in the oven to pre-heat
  63. Transfer pie to baking tray
  64. Bake - 40 min, 220°C
  65. Remove from oven
  66. Let rest - 20 min
  67. Serve
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