Butter Chicken Mini Pot Pies with Chilli Sambal

Preheat the oven to 180C.

In a small bowl, marinate the cubed chicken by mixing it with the cumin, coriander, turmeric, red chilli powder, salt, buttermilk and ground garlic, ginger and red chilli paste. Set aside and allow to marinate for a few hours or overnight, covered in clingwrap and placed in the fridge.

In a medium size casserole on medium-high heat, braise the chopped onions in the butter.

Once the onions have started to lightly brown, add the marinated chicken and allow to cook for a few minutes on medium heat until the water has almost fully cooked out. At this point, add the tomato paste and fresh cream, stir and allow to simmer on low heat until the sauce thickens.

Stir in the chopped coriander, then spoon the butter chicken into the four Le Creuset 10cm Mini Cocottes, filling until 5mm from the top. Set aside to cool while preparing the puff pastry.

Unroll the ready-made puff pastry and cut out as desired to cover the tops of the four mini cocottes. If covering with a disc of pastry, make two parallel incisions with a knife to allow the air to escape.

Cover the butter chicken in the mini cocottes with the prepared puff pastry and egg wash by brushing over the pastry with the egg milk mixture.

Place the four mini cocottes on a baking sheet and into the preheated oven to bake for 25 minutes until the pastry is golden brown.

To prepare the chilli sambal, combine all the ingredients, stir, adjust seasoning to your preference and allow to rest in the fridge until ready to serve.

Serve the butter chicken pot pies immediately along with the chilli sambal.

Image and recipe courtesy of Sadie’s Bubble of Yum