Wrap yourself up in this for dinner tonight.
Butter Chicken Rag Pie
- 1/2 cup unsalted butter plus 2 tablespoons
- 1 cup onion chopped
- 2 cup chicken chopped
- 1 cup passata
- 1/2 cup coconut milk
- 1/2 teaspoon tandoori masala
- 1/4 teaspoon garam masala
- salt to taste
- 10-14 phyllo sheets
In a pan on medium-high heat, melt 2 tablespoons of butter. Add onion, tandoori masala and garam masala to the pan, and let caramelize, about 10-15 minutes.
Add chicken to the pan, stir together, and cook 2-3 minutes before adding the tomato passata and coconut milk. Cook another 5-7 minutes further on medium-low heat. In a small bowl, combine cornstarch and warm water until smooth. Add to the pan, and stir well. Remove from heat and set aside.
Meanwhile, melt 1/2 cup of butter in saucepan. Butter a 7” oven-proof dish, then line with a couple sheets of phyllo. Add a layer of butter chicken, and follow by another few layers of phyllo, using melted butter to help adhere everything together. You should be able to get about 3 layers in your pie, depending on how big your pan is.
Heat oven to 400. Bake, uncovered, for 35-40 minutes, or until golden brown and crispy. Let sit for 10 minutes before slicing and serving.