Dinner ideas

Make butter chicken roti pies in your pie maker

Make the most of this humble appliance.

Make these fragrant butter chicken roti pies in your pie maker for a simple dinner that is guaranteed to impress. An easy meal in under an hour.

Looking for more recipes for your pie maker?



1.Combine chicken, curry paste, yoghurt, garam masala and garlic in a large bowl. Cover and refrigerate for 15 minutes.
2.Heat oil in a medium saucepan. Add chicken mixture; cook, stirring, for 5 minutes or until browned. Stir in tomato puree; bring to the boil. Reduce heat; cook, covered, for 20 minutes or until chicken is cooked through and sauce is thickened. Stir in cream and coriander; simmer for a further 5 minutes. Season to taste. Cool.
3.Lightly grease and preheat a 4-hole (¾-cup/180ml) pie maker.
4.Line prepared holes with two roti squares, overlapping slightly; trim hard edges with scissors. Spoon ⅔ cup butter chicken into each roti case. Top with roti squares; press edges firmly to seal. Sprinkle with flaked almonds. Close lid; cook for 8 minutes or until roti is golden.

Before using the roti, flatten the bread with a rolling pin. You can use garlic naan instead if you prefer. To make these in a smaller pie maker, see page 7 for information on how much filling they hold, then adjust accordingly. Butter chicken will keep frozen for up to 3 months. Thaw in the fridge overnight before using.


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