Butter chicken roti pies
PREP & COOK TIME 55 MINUTES (+COOLING & REFRIGERATION) MAKES 4
600g chicken thigh fillets, fat trimmed, cut into quarters
1/2 cup (135g) butter chicken curry paste
2/3 cup (190g) Greek yoghurt
2 teaspoons garam masala
1 clove garlic, crushed
2 teaspoons extra virgin olive oil
3/4 cup (210g) tomato puree
1/4 cup (60ml) pouring cream
1/4 cup chopped fresh coriander leaves
12 roti pieces (375g) (see notes, below)
2 tablespoons flaked almonds
1 Combine 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 puree; bring 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; simmer for a further 5 minutes. Season to taste. Cool.
3 Lightly grease and preheat a 4-hole (34-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; press edges firmly to seal. Sprinkle with flaked almonds. Close lid; cook for 8 minutes or until roti is golden.
Test Kitchen notes
Before using the roti, flatten the bread with a rolling pin. You can use garlic naan instead if you prefer. Butter chicken will keep frozen for up to 3 months. Thaw in the fridge overnight before using.
Reuben toastie
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