Butter Chicken Pie

Transform your leftover butter chicken into a mouthwatering Butter Chicken Pie with a crispy, golden paratha crust! This creative dish combines a traditional rich, flavourful curry with the flaky, buttery texture of our tasty parathas, making it a perfect way to elevate your leftovers into a whole new, comforting meal. Whether for a cozy dinner or a special occasion, this fusion pie is sure to impress!

Ingredients 4 Servings

• 8 frozen paratha, thawed (2 pieces per pie)

• 400g butter chicken (check out our recipe on the website)

• 120g frozen peas

• 300g Bombay potatoes

• Pinch of salt

• 1 egg, beaten (for the egg wash)

• 25g salted butter (for glazing and greasing)

• 1 garlic clove (crushed)

• Handful of chopped coriander or parsley

Cooking Method

Step 1

Preheat the oven to 170c/338f fan. 

Step 2

Thoroughly coat the pie tins or ramekin dish with butter.

Step 3

Position one of the parathas in the pie tin, ensuring it is well-aligned and reaches completely to the bottom.

Step 4

Add 3 tablespoons of butter chicken into the pie and gently press down with the back of the spoon to compact it.

Step 5

Add 2 tablespoons of peas, then 2-3 tablespoons of Bombay potatoes, until the filling nearly reaches the top of the pie tin. Use the back of a spoon to press down and compact the mixture. 

Step 6

Brush the beaten egg on the exposed edge of the paratha and lay the second paratha on top as a lid.

Step 7

Trim the extra paratha using a knife. Press down with a fork to form crimped edges, about 1/2 cm into the top of the pastry.

Step 8

Brush the top with the beaten egg and use a knife to create a small slit in the top of the pie. 

Step 9

Place the pie tins on a tray and bake in the oven for 30-40 minutes until they turn golden brown. If using an air fryer, set it to 170°C/338°F and cook for 30-35 minutes until golden brown.

Step 10

Take them out and allow them to rest for 5 minutes. Use a knife to gently release them from the pie tins.

Step 11

In a saucepan, melt the butter with the garlic. Once it begins to foam, continue cooking for an additional minute, then add the parsley and remove from the heat.

Step 12

Brush the tops of the pies with the garlic butter, then dive in and enjoy!