• Home
• Recipes
• Meat and poultry
• Butter chicken pie with naan crust

Butter chicken pie with naan crust

Published: January 27, 2019 at 12:17 PM

Save recipe

Serves 6

A little effort

Total time: 2 hrs

+ marinating + proving

0 reviews

loading...

Get 5 months for £5 when you subscribe today

Try our twist on the classic chicken pie, filled with succulent, spiced chicken thighs in creamy curry sauce and topped with a crusty naan. This indulgent recipe beats any Saturday night takeaway

Print

Ad

Skip to ingredients

Alternatives

Complete the dish

Loading...

Make this butter chicken pie, then check out our classic butter chicken, chicken and leek pie, leftover roast chicken pie and chicken and chorizo pie.

Recipe tip: You could also make individual pies so that everyone gets their own naan to tear and dip into the creamy curry sauce.

Ingredients

Nutrition

• 1kg skinless, boneless chicken thighs

  fat trimmed and cut into bite-sized chunks

• 2 red peppers

  halved

MARINADE

• 1 lemon

  juiced

• 150g natural yogurt

• ½ tsp hot chilli powder

• 1 tsp sweet smoked paprika

• 2 tsp ground cumin

• ½ tsp ground turmeric

CURRY SAUCE

• 2 tbsp vegetable oil

  plus extra for the bowl

• 1 large onion

  finely chopped

• 3 cloves garlic

  crushed

• a thumb-sized piece ginger

  finely grated

• 1 ½ tsp ground coriander

• 1 ½ tsp ground cumin

• 1 ½ tsp fenugreek seeds

• 1 ½ tsp ground turmeric

• 1 tsp garam masala

• 1 tsp mild chilli powder

• 150g tomato purée

• 2 tbsp lemon juice

• 800ml chicken stock

• 25g unsalted butter

• 4 tbsp double cream

NAAN CRUST

• 7g sachet fast-action dried yeast

• 1 tsp caster sugar

• 300g strong white bread flour

  plus extra for dusting

• 1 tsp fine sea salt

• 100g natural yogurt

• 2 tsp nigella seeds

• 3 tbsp butter

  melted

Nutrition: per serving

• kcal766
• fat40.7g
• saturates17.8g
• carbs50.4g
• sugars11.5g
• fibre5.8g
• protein46.6g
• salt2.6g

Ad

Method

• step 1

  Mix the marinade ingredients in a non-metallic bowl with 1 tsp salt and some crushed black pepper. Add the chicken and mix well to coat, then marinate in the fridge for at least 3 hours or preferably overnight.

• step 2

  Heat the oven to 220C/fan 200C/gas 7. Space the chicken chunks on a grill rack over a baking tray, and sit the red peppers alongside. Bake for 20 minutes, turning halfway. Take out and cut the roasted peppers into chunks.

• step 3

  Heat the vegetable oil in a deep frying pan or casserole and gently cook the onion, garlic and ginger with a little salt for 10 minutes until soft. Add the spices and cook for 2 minutes until fragrant, then stir in the tomato purée and cook for another minute.

• step 4

  Add the lemon juice, stock, chicken pieces and peppers, and bring to a simmer. Gently bubble for 20 minutes, then stir in the butter and cream. When the sauce is smooth, season to taste and take off the heat. Cool.

• step 5

  For the naan crust, mix the yeast, sugar and 3 tbsp of warm water. Leave the mixture until frothy. Put the flour in a big mixing bowl with the fine sea salt and make a well in the middle. Mix the yogurt into the yeast mixture, then pour into the middle of the well and mix. Gradually stir in another 100ml of warm water to make a soft, sticky dough. Knead for 5 minutes on a lightly floured worksurface, then put back into a clean bowl and cover with lightly oiled clingfilm. Leave until doubled in size.

• step 6

  Pour the curry into a baking or pie dish. Heat the oven to 180C/fan 160C/gas 4.

• step 7

  Knock the air out of the naan dough by kneading in the nigella seeds, then roll out onto a lightly floured worksurface until big enough to cover the pie dish, with a small overhang. Brush the outside edge of the dish with a little melted butter, then put the dough on top. Press down around the sides of the dish to seal. Brush the top with more melted butter.

• step 8

  Bake the pie for 30-35 minutes or until the naan is pale golden and crisp on top.

Check out more of our savoury pie recipes here...

Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Ad

Ad

Loading...

Ad

Loading...

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue