Butter Chicken Pie

Butter Chicken Pie

Two of my favourite chicken dishes come together in this marriage made in heaven, creamy buttery, spiced chicken along with vegetables with a rich butter puff pastry lid, topped with onion seeds, reminds me of a buttery naan or biryani topping. 

Although there are quite a few ingredients this is an easy one to cook together, takes less time than cooking a full butter chicken. 

It would also be perfect with leftover chicken or turkey, if using leftovers add less salt and water as it will take less time to cook down. 


1 tbsp Rapeseed Oil

1 Knob Salted Butter

1 Cinnamon Stick

1/2 tsp Black Cumin Seeds

1/2 tsp Cumin Seeds

1/2 tsp Black pepper

5 Garlic Cloves finely minced

2 small Onion finely sliced

1/2 Chicken stock Cube

1/2 tsp Salt
1 tsp Black Pepper

1 tsp Cumin powder

1 tsp Coriander powder

2 tsp Butter chicken masala

2 tsp Deghi Mirch

1 tsp Garam Masala

1 Tbsp Tomato Purée

2 Peppers cubed

8 chestnut Mushrooms cubed

Handful of green beans sliced

500g Chicken Thighs cubed

Dash of water 

2 tbsp Dried Methi

3 tbsp Double Cream

2 sliced green chillies ( optional)

Handful of chopped coriander 

1 sheet of Puff Pastry

1 tsp Kalongi (onion seeds)


1.Heat oil and butter in a pan.

2.Add in cinnamon, both Jeera and black pepper.

3.Add in garlic and cook for 3 minutes.

4.Add in onion and cook until golden brown.

5.Add in all spices and salt along with a dash of water to cook out.

6.Add in tomato purée and cook until oil beings to release from mixture.

7.Add in veggies,chicken and stock cube with another splash of water and cook on high until chicken is cooked and water has evaporated.

8.Crush dried methi, add in cream, sliced green chillies and coriander and allow to cook.

9.Place in pie dish and cover in pastry, brush over with milk and sprinkle onion seeds.

10.Cook at 190C fan for 20-25 minutes until golden brown.