Country Blend Butter Chicken Pie

    Worth the Effort

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    Ingredients

    Chicken Filling Ingredients

    1kg chicken fillet, cubed
    1 tsp cumin powder
    1 tsp coriander powder
    2 Tbsp Kashmir chilli spice
    1 tsp ground ginger/garlic
    1 tsp lemon juice
    1 medium onion, finely sliced
    1 tsp whole cumin seeds
    Fresh coriander
    Salt to taste

    Sauce Ingredients

    Squeeze of lemon juice
    2 tsp brown sugar
    1 tin tomatoes (or 3–4 fresh, chopped)
    1 tsp tomato purée
    1/4 cup yoghurt
    2 heaped Tbsp STORK Country Blend
    Salt to taste

    Shortcrust Pastry Ingredients

    180g cold STORK Country Blend, cubed
    2 1/2 cups cake flour
    1 large egg
    4 Tbsp ice-cold water
    Pinch of salt

    Step by step method

    1. Filling Instructions

    2. 1. Marinate chicken with all spices, ginger/garlic, and lemon juice.
      2. In a pan, heat STORK Country Blend over medium heat. Add chicken and cook until tender.
      3. Add tomatoes, purée, sugar, lemon juice, and salt. Simmer for about 30 minutes until the butter layer floats to the top
      4. Stir in yoghurt and cook for a further 5 minutes.
      5. (Optional smoked flavour): Place foil on the chicken, add a burning coal with 1 tsp STORK, cover the dish, and allow to smoke for 3–5 minutes. Remove coal and foil.

    3. Pastry Instructions

    4. 1. Sift flour and salt. Rub in STORK using fingertips until the mix resembles breadcrumbs.
      2. Whisk egg and water. Stir into flour until a dough forms. Avoid overworking.
      3. Wrap in cling film and chill for 30 minutes.
      4. Roll dough to 1cm thickness or cut into strips for a lattice top.

    5. To Assemble & Bake

    6. 1. Fill a pie dish with the butter chicken filling.
      2. Cover with pastry and brush with egg wash.
      3. Bake at 180°C for 35 minutes.
      4. If browning too quickly, loosely cover with foil and continue baking.
      5. Allow to cool for 10–15 minutes before slicing to help the filling set.

    7. Perfect for cosy nights in or hearty weekend feasts.