Butter Chicken Pot Pie in the Tupperware Voilà Dish

Name: Butter Chicken Pot Pie
Prep time: 25 min
Cook time: 41 min
Total time: 136 min
Yield: 6 servings
Ingredients: 1 1/2 lb (680 g) boneless, skinless chicken thighs, cut into 1 in (2.5 cm) pieces; 1/3 cup (90 g) plain Greek yogurt; 2 tbsp lemon juice, divided; 1 tbsp grated garlic, divided; 1 tbsp grated ginger, divided; 1 tbsp garam masala, divided; 1 tbsp Kashmiri chili powder or paprika, divided; 1/2 tsp ground turmeric; 1/2 tsp salt; 4 tbsp (55 g) unsalted butter; 1 small onion, finely diced; 2 tsp ground cumin; 3/4 cup (200 g) tomato paste; 1 cup (240 ml) heavy cream; Salt, to taste; 1 cup (140 g) frozen peas and carrots; 2 tbsp chopped cilantro, plus extra to serve; 1 sheet puff pastry, thawed; 1 egg beaten with 1 tbsp milk

Butter Chicken Pot Pie

The spiced tomato and cream sauce of butter chicken, finished under a golden puff pastry lid. The Voilà glass baking dish goes from fridge to microwave to oven, so the chicken marinates, cooks and bakes in one dish.

In brief Butter Chicken Pot Pie is a mains recipe cooked in the Tupperware Voilà dish. It takes 136 minutes in total and serves 6 servings.

Total time

136 min

Prep

25 min

Cook

41 min

Rest

70 min

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Method

In the Tupperware Voilà round glass baking dish, stir the chicken with the yogurt, 1 tbsp lemon juice, 1/2 tbsp each of garlic and ginger, 2 tsp garam masala, 1 tsp chili powder, the turmeric and the salt. Cover and refrigerate for at least 1 hour, overnight if you can.
Heat the oven to 400 °F (200 °C). Take the dish out of the fridge 10 minutes before cooking.
Microwave with the steam vent open at full power (1000 W) for 5 minutes, stirring halfway. Pour off the liquid and lift the chicken onto a plate.
Put the butter, onion, remaining garlic and ginger, 1 tsp garam masala, the cumin and 1 tsp chili powder in the dish. Microwave with the vent open at 1000 W for 3 minutes. Stir in the tomato paste and cook 2 minutes more, then add the cream and the rest of the lemon juice and cook 1 minute. Season with salt.
Return the chicken to the sauce with the peas and carrots and the cilantro, stir and level the surface.
Trim the pastry so it sits just inside the rim of the dish without hanging over, lay it on the filling and cut 4 small slits near the edge. Brush with the egg wash and bake for 25 to 30 minutes, until risen and golden.
Leave to stand for 10 minutes, scatter with cilantro and serve, with steamed rice if you like.