The Autumn months are the perfect time for hearty comfort food, and it doesn’t get more comforting than this chicken bhuna pie. The bhuna sauce we have used really gives this recipe a kick and is sure to go down well with curry and pie lovers alike.
You don’t need to be a baking pro to make this fuss-free recipe, anyone can make the chicken bhuna pie and once you have made it once you will want to make it again and again.
This recipe is enough for 4 pies.
Recipe for chicken bhuna pie
For Chicken Bhuna Pie
Kohinoor Adraki Bhuna sauce – 1 pouch
Kohinoor Mango chutney – 1 jar (optional)
Chicken breast diced – 750 grams
Onion – 1
Boiled diced potato – 200 grams
Oil – 2 tablespoons
Salt – 5 grams
Garam masala – 1/4 tablespoon
Chopped coriander leaves – 2 tablespoons
Frozen shortcrust pastry – 1kg
Egg – 1
Nigella seeds – 1 tablespoon (optional)
Potato for mash – 400 grams
Butter – 50 grams
Milk – 30ml
Chilli powder – a pinch
Turmeric powder – a pinch
Salt – to taste
For this recipe we would require 3 – 4 inch round pie moulds.
To make the filling, heat oil in a pan, add diced onions & sauté.
Add the diced chicken breast and cook to get a light brown colour, add the Kohinoor Bhuna sauce, salt and add garam masala. Cook on a high heat and dry the sauce.
Remove from heat and mix in the diced boiled potato and chopped coriander, cool the filling.
Thaw the frozen short crust pastry as per instruction on pack. Roll the pastry into 3 – 4mm thickness, line the moulds, fill with the chicken filling, cover with a pastry lid, making sure both the side and top are sealed, crimp the top, make a small hole in the centre.
Whisk the egg and brush the top of the pastry. Sprinkle with a few nigella seeds.
Bake in a pre-heated oven without fan at 160 degree centigrade for 45-60 minutes.
Whilst your pies are cooking, prepare your masala mash. To make the mash, peel, dice and cook the potatoes. When cooked, mash the potatoes and keep aside. Heat the butter in a pan, add the cumin seeds, chilli and turmeric powder, mix in with the mashed potatoes. Add milk, salt and mix well to fluff the mash
Allow to cool for a minimum of 30 minutes, carefully remove the moulds.
Serve chicken bhuna pie with gravy, masala mash and mango chutney.