This is probably the ultimate comfort food for me and my family as we love Chicken Makhani or Butter Chicken and we love pies. What better than having these mini pies for dinner after spending a very exhaustive Sunday....watching TV ;).
Last couple of weeks have been very tiring and super busy, so we've decided to spend our Sunday doing nothing and we ended up doing exactly that...nothing, except for Sagar as he had to go on a work related visit..bugger :(. But he joined us for a relaxed, cozy dinner....watching shitty movies and gulping down beer, well he and my FIL did as I had to go to bed early..Well m not an early to bed type but I had to because of the girls.
Butter chicken is one of Sagar and Saee's favourite dish and coincidentally one of the first chicken dishes which I had learned. So you can say its a family favourite and it blends really well with short crust pastry ( I love this crumbly pastry).
The chicken filling is not an authentic makhani chicken but rather a rough version of the original.I like this recipe as it is not overly spicy nor sweet ( some butter chicken recipes are REALLY sweet..ughh) and easy to put together. You can make the butter chicken and the pastry dough in advance and freeze it until you need it. Just make sure to defrost and bring it to room temperature before assembling and going in to the oven.
Chicken Makhani Pie (8 mini pies)
Chicken Makhani (you will need only half of this filling)
Ingredients:
For the marinade
500 grams boneless chicken, cut into small pieces
1 tablespoon lime juice
1 teaspoon red chilli powder
salt to taste
For the gravy
3 tomatoes, chopped
1 onion, chopped
1 teaspoon ginger garlic paste
1 teaspoon cumin powder
1 teaspoon garam masala powder
1 tablespoon cashew paste
25 ml amul low fat cream
30 grams butter
1 teaspoon kasuri methi ( dried fenugreek leaves )
1 tablespoon oil
Method:
mix all the ingredients of the marinade and into the rub the chicken pieces. Keep aside.
Heat the oil in a pan, add onion & sauté for a few seconds. Put in chopped tomatoes, salt & simmer, stirring occasionally, until the oil leaves the sides. Add all the spices, followed by the chicken. Stir well & let the chicken cook. Add the butter & stir in till it melts. Finally stir in the cream & take off heat.
Short Crust Pastry
Ingredients:
200 grams all purpose flour
100 grams cold butter
1 tablespoon icing sugar
pinch of salt
1 egg yolk
approximately 20-25 ml ice cold water
Method:
Add salt and sugar to the flour and mix well. Cut the frozen butter into the flour and mix only with your finger tips till the mixture resembles bread crumbs. Add the egg yolk and make a firm dough. Use enough water to bring the dough together. Divide the dough into two (one slightly bigger than the other) and refrigerate for half an hour before using.
Assembling the Mini Chicken Pies
Preheat the oven to 160 degree Celsius.
Roll out bigger part of the dough onto a floured surface to approximately 1/8th inch thickness. Cut the rolled pastry into 8 discs and use it to line the base and sides of your pie tin. For the top, roll out the the smaller dough portion (it should be thinner than the pastry used for the base). Keep aside.
Spoon the chicken makhani into the pie tin lined with the pastry discs and cover with the lids. Make incisions into the top lid to allow steam to escape while baking. Brush the top with egg wash and gently press the edge with a fork to seal it. Bake for 20-25 minutes until the top is golden brown . Remove from tin and allow to cool before serving.
Enjoy!!
Linking this to the BakeAlong #29, hosted by Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake for Happy Kids.
Last couple of weeks have been very tiring and super busy, so we've decided to spend our Sunday doing nothing and we ended up doing exactly that...nothing, except for Sagar as he had to go on a work related visit..bugger :(. But he joined us for a relaxed, cozy dinner....watching shitty movies and gulping down beer, well he and my FIL did as I had to go to bed early..Well m not an early to bed type but I had to because of the girls.
Butter chicken is one of Sagar and Saee's favourite dish and coincidentally one of the first chicken dishes which I had learned. So you can say its a family favourite and it blends really well with short crust pastry ( I love this crumbly pastry).
The chicken filling is not an authentic makhani chicken but rather a rough version of the original.I like this recipe as it is not overly spicy nor sweet ( some butter chicken recipes are REALLY sweet..ughh) and easy to put together. You can make the butter chicken and the pastry dough in advance and freeze it until you need it. Just make sure to defrost and bring it to room temperature before assembling and going in to the oven.
Chicken Makhani Pie (8 mini pies)
Chicken Makhani (you will need only half of this filling)
Ingredients:
For the marinade
500 grams boneless chicken, cut into small pieces
1 tablespoon lime juice
1 teaspoon red chilli powder
salt to taste
For the gravy
3 tomatoes, chopped
1 onion, chopped
1 teaspoon ginger garlic paste
1 teaspoon cumin powder
1 teaspoon garam masala powder
1 tablespoon cashew paste
25 ml amul low fat cream
30 grams butter
1 teaspoon kasuri methi ( dried fenugreek leaves )
1 tablespoon oil
Method:
mix all the ingredients of the marinade and into the rub the chicken pieces. Keep aside.
Heat the oil in a pan, add onion & sauté for a few seconds. Put in chopped tomatoes, salt & simmer, stirring occasionally, until the oil leaves the sides. Add all the spices, followed by the chicken. Stir well & let the chicken cook. Add the butter & stir in till it melts. Finally stir in the cream & take off heat.
Short Crust Pastry
Ingredients:
200 grams all purpose flour
100 grams cold butter
1 tablespoon icing sugar
pinch of salt
1 egg yolk
approximately 20-25 ml ice cold water
Method:
Add salt and sugar to the flour and mix well. Cut the frozen butter into the flour and mix only with your finger tips till the mixture resembles bread crumbs. Add the egg yolk and make a firm dough. Use enough water to bring the dough together. Divide the dough into two (one slightly bigger than the other) and refrigerate for half an hour before using.
Assembling the Mini Chicken Pies
Preheat the oven to 160 degree Celsius.
Roll out bigger part of the dough onto a floured surface to approximately 1/8th inch thickness. Cut the rolled pastry into 8 discs and use it to line the base and sides of your pie tin. For the top, roll out the the smaller dough portion (it should be thinner than the pastry used for the base). Keep aside.
Spoon the chicken makhani into the pie tin lined with the pastry discs and cover with the lids. Make incisions into the top lid to allow steam to escape while baking. Brush the top with egg wash and gently press the edge with a fork to seal it. Bake for 20-25 minutes until the top is golden brown . Remove from tin and allow to cool before serving.
Enjoy!!
Linking this to the BakeAlong #29, hosted by Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake for Happy Kids.
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