Name: Butter chicken roti pies
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 600 grams chicken thigh fillets, fat trimmed, cut into quarters; 1/2 cup butter chicken curry paste (135g); 2/3 cup Greek yoghurt (190g); 2 teaspoons garam masala; 1 clove garlic, crushed; 2 teaspoons extra virgin olive oil; 3/4 cup tomato purée (210g); 1/4 cup cream (60ml); 1.4 cup chopped coriander leaves; 12 roti, cut into large squares

Ingredients

600 grams chicken thigh fillets, fat trimmed, cut into quarters

1/2 cup butter chicken curry paste (135g)

2/3 cup Greek yoghurt (190g)

2 teaspoons garam masala

1 clove garlic, crushed

2 teaspoons extra virgin olive oil

3/4 cup tomato purée (210g)

1/4 cup cream (60ml)

1.4 cup chopped coriander leaves

12 roti, cut into large squares

Method

1.Combine the chicken, curry paste, yoghurt, garam masala and garlic in a large bowl. Cover and refrigerate for 15 minutes.

2.Heat oil in a medium saucepan. Add chicken mixture. Cook, stirring, for 5 minutes or until browned. Stir in tomato purée, bringing to the boil. Reduce heat. Cook, covered, for 20 minutes or until chicken is cooked through and sauce is thickened. Stir in cream and coriander, simmering for a further 5 minutes. Season to taste. Cool.

3.Lightly grease and preheat a 4-hole (¾-cup/180ml) pie maker.

4.Line prepared holes with two roti squares, overlapping slightly. Trim hard edges with scissors. Spoon 2/3 cup butter chicken into each roti case. Top with roti squares, pressing edges firmly to seal. Sprinkle with flaked almonds. Close lid and cook for 8 minutes or until roti is golden.

Plain roti is available fresh or frozen from most supermarkets. Before using the roti, flatten the bread with a rolling pin. You can use garlic naan instead, if you prefer.
Note

Women's Weekly Food