POTTED BUTTER CHICKEN MINI PIES WITH NAAN TOPS
Our Butter Chicken concentrate paste comes in handy when you want to whip up these ultimate quick and super cute, super tasty pot pies. They’re guaranteed to become a firm mid-week family favourite any time of the year. They would also make a beautiful fuss-free entrée for a dinner party. Pick up some fresh take away naans from your trusty local Indian for this quick and easy midweek meal.
Ingredients − Serves 6
- 1 onion, finely diced
- ½ 400 g tin Mutti finely chopped tomatoes
- 1 tsp tomato paste
- 2 tsp sweet paprika
- ⅓ jar Latasha’s Kitchen Butter Chicken Concentrate Paste
- 1 tbsp dried fenugreek leaves, or Methi, light crushed with your fingers
- 600 g chicken thighs, chopped into bite-sized pieces
- 120 g butter
- ½ cup cashew paste (from your health food store or health food aisle in your local supermarket)
- ½ cup cream
- ½ cup coriander leaves, finely chopped
- 1-2 fresh naan breads (shop bought)
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- Preheat oven to 180˚C.
- In a saucepan, add oil and when hot add onion and a pinch of salt and cook until soft and translucent. Next add tomatoes, tomato paste, and Latasha’s Kitchen Butter Chicken Concentrate Paste. Simmer on medium heat until sauce thickens. Transfer to a casserole dish. Place the chicken pieces on top of the sauce. Sprinkle with sweet paprika and crushed methi. Cover tightly, place in the oven for 15 to 20 minutes or until the chicken has just cooked.
- Remove the dish from the oven and carefully pick out all the chicken pieces and set them aside. Cool briefly, then transfer the sauce contents to a wet blender or grinding machine. Blend the cooking liquid to a smooth sauce. Let cool for several more minutes then add the butter, cashew paste, cream and coriander. Blitz again briefly. The sauce should now be thick enough to coat the back of a spoon.
- Return the chicken pieces to the casserole dish and pour the blended sauce over the chicken. Stir gently to combine and season generously with salt and pepper. Divide this mixture among six one-cup capacity ramekins.
- Cut the naan bread into circles to fit the top of the ramekins. Press down gently then place in the hot oven for 15 minutes until the naan lids are crisp (watch them to ensure they don’t burn). At this stage the chicken mixture should have thickened and reduced slightly and may even ooze out.
- Serve piping hot.