As seen in Adelady magazine | Issue 1
This family favourite takes it up a notch in deliciousness when encased in pastry. Serve hot or take cold to a picnic.
Prep : 30 mins + resting
Cook : 1 hour
Makes : 12
1⁄2 cup Greek-style yoghurt
3 garlic cloves, crushed
4cm piece ginger, peeled and finely grated
2 tsp ground cumin
2 tsp ground coriander
1 tsp garam masala
1⁄4 tsp chilli powder
600g chicken thigh fillets, trimmed, cut into pieces
1 tbsp vegetable oil
1 brown onion, halved and sliced
410g can tomato purée
1⁄2 cup chicken-style liquid stock
5 sheets frozen shortcrust pastry, partially thawed
1 tbsp milk
Place yoghurt, all spices and chilli powder in a glass or ceramic dish. Add chicken. Stir to coat. Cover with plastic wrap. Refrigerate for two hours.
Preheat oven to 180°C fan-forced.
Heat oil and butter in a pan over medium-high heat. Add onion. Cook, stirring occasionally, for two to four minutes or until softened. Add chicken mixture to pan. Cook, stirring, for five minutes or until chicken just starts to change colour.
Add tomato purée and stock. Cover and bring to the boil. Once boiling, reduce heat to low and simmer, stirring
occasionally, for 20–30 minutes or until chicken is tender and mixture has thickened.
Grease two 12-hole, round-based patty pans. For the pastry, use a 10cm cutter to cut 24 rounds from half the pastry
sheets, and then 24 rounds using an 8cm cutter.
Line pan holes with rounds.
Spoon one level tablespoon of the butter chicken mixture into each 10cm pastry case. Top butter chicken mixture with
8cm rounds. Press edges together to seal. Using a fork, gently prick top of each pie. Brush tops with milk.
Bake for 18–20 minutes, swapping trays halfway through cooking, or until pastry is golden and pies are heated through.