INDICA INSTITUTE

Keep the recipe, adapted to the way you eat: https://www.keeptherecipe.com/recipes/butter-chicken-pie?utm_source=youtube&utm_medium=description&utm_campaign=recipe-page&utm_content=butter-chicken-pie Forget everything you know about pot pie. Marinated chicken thighs in a strained butter chicken sauce, baked under a puff pastry lid and set on a bed of curried French lentils. Recipe below, or if you want to keep the recipe for later, comment PIE and I'll DM you the full page with the video. Chicken marinade * 6 boneless, skinless chicken thighs (about 900 g) * 1 tbsp each garlic powder, ginger powder, Kashmiri chilli powder * Kosher salt, olive oil Butter chicken sauce * 1 onion, diced * 5 cloves garlic, roughly chopped * 500 g canned tomatoes * 50 g raw cashews * 1 L chicken stock * 2 tbsp garam masala * 2 tbsp Kashmiri chilli powder * 3 tbsp sugar * 2 tbsp malt vinegar * Kosher salt * 5 tbsp butter * 5 tbsp cream * 1 1/2 tbsp kasoori methi Curry French lentils * 2 tbsp butter * 1 onion, 2 carrots, 2 stalks celery, all diced * 2 tbsp curry powder * 1 tbsp ground cumin * 1 1/2 cups (300 g) French lentils * 4 1/2 cups (1.1 L) chicken stock * Kosher salt Assembly * Pie dough for six 5-inch plates * Puff pastry for the lids * 1 egg, beaten Step 1: Salt the thighs, toss with the spices and oil, refrigerate overnight. Step 2: Sear the thighs in olive oil until well coloured and about 80% cooked. Set aside. Step 3: In the same pan, sauté the onion and garlic. Add the tomatoes and cashews and reduce. Stir in the garam masala, chilli powder, salt, vinegar, and sugar. Add the stock and reduce. Step 4: Off the heat, blend smooth, then strain through a sieve with a spatula. Don't skip this. Return to the pan and stir in the cream, butter, and kasoori methi. Chop the chicken small, fold it in, and simmer 20 minutes. Cool. Step 5: For the lentils, sauté the onion, carrots, and celery in butter. Add the curry powder and cumin, then the lentils and stock. Simmer until tender and the liquid is absorbed. Season. Step 6: Line six 5-inch pie plates with pie dough, fill with the cooled butter chicken, top with puff pastry, crimp, and egg wash. Bake at 375°F for 30 minutes until golden. Step 7: Spoon the lentils onto a plate and set the pie on top. Every recipe I make, adapted to the way you actually eat. Start free at https://keeptherecipe.com More recipes on my Substack: https://jeremypotvin.substack.com/ Shop my spices and cookbooks: https://jeremypotvin.com Follow along: Instagram: https://www.instagram.com/jeremypotvin YouTube: https://www.youtube.com/@JeremyPotvinCooks #ButterChicken #PotPie #Lentils