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Michael Weldon and Courtney Roulston’s Butter Chicken Pie

A delicious and mouth-watering Butter Chicken Pie. Your favourite curry packed into a wholesome pie – it’s a winner.

90 mins TOTAL TIME
This recipe calls for

Patak’s Butter Chicken Paste 312g

Patak’s Butter Chicken Paste is a mild…

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  • 500g Chicken thigh, diced
  • ½ cup yoghurt
  • 2 tbs Patak’s butter chicken paste
  • 2 tbs butter
  • 3 tbs Patak’s Butter Chicken Paste
  • 1 onion, diced
  • 2 garlic cloves
  • 1 thumb sized piece of ginger
  • 1 cup cream
  • 1 pack curry leaf
  • 2 sheets filo pastry


  1. Marinate the chicken in the yoghurt and butter chicken paste for 12 hours or up to overnight.
  2. In a large saucepan melt the butter, fry off the Patak’s Butter Chicken Paste with the onion, garlic and ginger. Add in the cream and a splash of water. Bring up to a boil then reduce to a simmer.
  3. After marinating char on a BBQ or griddle pan. Once charred place straight into the butter chicken gravy. Add the fenugreek leaves and a dollop of extra butter. Cook until the chicken is falling apart and the gravy is thick. Then allow to cool to room temp.
  4. Scoop the butter chicken filling into a pie dish. Top with a couple of sheets of puff pastry. Brush with egg glaze and place into the oven to cook until the pastry is golden and puffed.Serve straight out the oven.

Complement this dish with these products

This recipe calls for

Patak’s Mini Pappadums Plain 75g

Patak’s Mini Pappadums Plain are deliciously light…

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