Butter Chicken Pot Pie Recipe
Mouth-watering Butter Chicken Pot Pie! Imagine creamy butter chicken layered on top of fluffy basmati rice with a layer of crispy, flaky golden pastry.
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Cooking tools:
- Skillet
- Chef's knife
- Cutting board
- Oven
- Stove
- Ramekin
- Measuring spoon
- Measuring cup
- Wooden spoon
- Whisk
- Mixing bowl
- Pastry brush
- Refrigerator
- Airtight container
- Microwave
- Aluminum foil
Ingredients
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 onion, finely diced
- 2 garlic cloves, finely chopped
- 1 tbsp minced fresh ginger
- 500 g boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp yellow mustard seeds
- 1 tsp ground turmeric
- 1 tsp sea salt flakes, plus extra for pie topping
- ¼ tsp freshly cracked black pepper
- 2 tbsp tomato paste
- 250 ml thickened (whipping/heavy) cream
- 370 g cooked basmati rice
- 1 sheet puff pastry, slightly thawed
- 1 egg, whisked
- 1 tsp black sesame seeds
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