Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 6 people
Estimated cost per serve is 5.03 dollar
Difficulty level: 2 out of 4
5 Ingredients
Number of servings
6
- 1 puff pastry
- 2 butter chicken recipe base
- 375milliliter evaporated milk
- 1tablespoons olive oil
- 1kilograms fresh skinless chicken thigh fillets (cut into 2cm dice)
Nutrition per serving
1750kJ / 420Cal
1750 Kilojoules or 420 Calories
20% of daily energy intake*
Protein
37.3grams
Fat
17.3grams
Carbs
27.8grams
Sugars
8.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This creamy butter chicken pie is ready to serve in 20 minutes. It’s an impressive dish that’s as easy as pie to make.
Method
Step 1 of 4
Preheat oven to 220°C. Cut puff pastry into a 24cm circle. Place pastry circle between 2 sheets of baking paper, then place on a baking tray. Sit a 24cm round dish on top to prevent pastry from puffing unevenly. Bake for 15 minutes or until golden.
Step 2 of 4
Meanwhile, to make butter chicken, heat oil in a large deep saucepan over high heat. Add chicken and recipe base sachets and stir to combine. Cook, stirring occasionally, for 8 minutes, or until chicken is cooked and beginning to brown.
Step 3 of 4
Add evaporated milk and cook for a further 7 minutes over high heat, stirring occasionally, until the chicken is tender and the sauce is thick and creamy.
Step 4 of 4
Transfer butter chicken into hot baking dish from the oven and top with puff pastry round. Serve immediately.
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