Butter Chicken Pot Pie

Indulge in this fusion of Butter Chicken and pot pie with fragrant yellow rice and garlic cheddar biscuits for a flavorful, comforting dish.

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Step 1

Marinate the chicken with lemon juice, chili powder, and salt. Cover and set aside for 20 minutes. In another bowl, mix yogurt, cumin, coriander, fenugreek, and oil. Add the chicken and marinate overnight for best results.

Step 2

Cook the yellow rice according to package instructions.

Step 3

Preheat over to 220°C (428°F).

Step 4

Remove the chicken from the fridge and let come to room temperature. Heat ghee in a pan over medium-high heat and sear the chicken until browned. Set aside.

Step 5

In the same pan, sauté onions until golden. Add cinnamon, cloves, and cardamom, then ginger-garlic paste and cook for 2 minutes. Remove from heat and add spices and passata. Return to heat and cook until thickened.

Step 6

Blend sauce with hot water until smooth. Return to pan, bring to a boil, and simmer until thickened.

Step 7

Add chicken to sauce, cover, and simmer for 5-7 minutes until tender. Stir in salt, sugar, fenugreek leaves, and adjust seasoning. Remove from heat and add cream. Garnish with cilantro.

Step 8

In a pie dish, spread butter chicken sauce, layer with rice, pour butter chicken over, and top with biscuits. Brush with egg wash.

Step 9

Bake for 12-14 minutes until biscuits are golden brown. Serve and enjoy!