Butter chicken is one of the most well-known Indian dishes and for good reason. It is a mildly spiced curry rich with creamy chicken. This recipe makes curry into a take-away snack. Butter chicken is stuffed into little buttery half moon pies that fit perfectly into the palm of your hand.
ingredients
Marinade
Butter Chicken Sauce
Pies
directions
To make the marinade combine yogurt, lime juice, garam masala, paprika, cumin and salt in a medium bowl. Add in chicken and stir to coat. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
Heat oil in a large skillet over medium-high. Add in ginger, garlic and onion. Stir while cooking until mixture is golden brown and fragrant, about 2 minutes.
Add in chicken with marinade and cook until chicken is white and and almost cooked through, about 4 minutes.
Add in chickpeas, tomato, chili powder, salt, and garam masala and stir to combine. Reduce heat to medium and continue to cook until chicken is cooked through and sauce begins to bind to chicken, about 8 minutes.
Stir in cream and cook until sauce has thickened, about 2 minutes. Remove from heat and let cool.
Line 2 rimmed baking sheets with parchment.
To make the pies trace 4 circles, 5 inches in diameter, on a sheet of puff pastry. The circles will touch the edges of the dough sheet to ensure 4 equal circles. Using a pairing knife, carefully cut out circles. Repeat with remaining sheet.
In a small bowl stir egg yolk with water.
Preheat oven to 375ºF. Place 3 tablespoons of cooled butter chicken in the centre of a dough circle. Brush egg yolk mixture around the circumference of the dough. Fold the dough over filling to close into a semi circle. Continue with remaining dough. Place hand pies on prepared baking sheets.
Remove hand pies from refrigerator. Cut 3 small slits on the top of each one. Lightly brush egg mixture over each hand pie and bake until golden brown and flakey, about 20 minutes. Remove from oven and let cool for 10 minutes before serving.