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Butter Chicken Pot Pie with Naan Crust

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5 from 1 review

  • Author: Morgan
  • Total Time: 2 hours 35 minutes
  • Yield: 6 1x

Ingredients

Units Scale

For the Naan Top:

  • 1 teaspoon active dry yeast
  • 2 teaspoons granulated sugar
  • 2 cups plus 2 tablespoons all purpose flour, plus more to dust
  • 1 teaspoon salt, plus more to top
  • 1/8 teaspoon baking powder
  • 1/4 cup Greek yogurt
  • 2 tablespoons olive oil
  • 2 tablespoons butter, melted, to top
  • Cilantro, to top

For the Butter Chicken:

  • 1 1/2 cups Greek yogurt
  • Juice of 1 lemon
  • 2 tablespoons garam masala
  • 2 tablespoons cumin
  • 1 tablespoon ground turmeric
  • 1 teaspoon paprika
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon cinnamon
  • 2 lbs boneless skinless chicken thighs, cubed
  • 4 tablespoons (1/2 stick) butter
  • 2 tablespoons oil
  • 1 large white onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons ginger, minced
  • 1 (14.5 oz) can diced tomatoes
  • 1 jalapeno pepper, seeded and minced
  • 1/2 cup chicken stock
  • 1 1/2 cups frozen mixed vegetables, thawed
  • 1 cup cream
  • 1 tablespoon tomato paste

Instructions

  1. Start by preparing the Naan dough. In a glass measuring cup, combine the dry yeast, 1 teaspoon sugar, and 3/4 cup warm water. Let it sit for 10 minutes, or until foamy. Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large bowl.
  2. When the yeast is ready, mix the Greek yogurt and olive oil into the yeast mixture. Pour into the dry ingredients and mix. When the dough is nearly formed, use your hands to mix and knead until a soft dough forms. Cover and let rise in a warm area for 2 hours.
  3. While you wait, put together the chicken marinade. Combine the Greek yogurt, lemon juice, garam masala, cumin, turmeric, paprika, salt, and cinnamon in a large container. Add in the chicken thigh pieces and mix well to coat. Cover and refrigerate for at least an hour.
  4. After an hour, melt 4 tablespoons butter with 2 tablespoons oil in a large pan over medium heat. Add in the diced onion and saute until softened, stirring often. Add in the garlic and ginger and cook until fragrant.
  5. Add the diced tomato, jalapeno, chicken, and chicken marinade, and cook for 10 minutes. Add in the chicken stock and bring to a boil, and then reduce to a simmer. Simmer, uncovered, for 30 minutes.
  6. Mix in the vegetables, cream, and tomato paste and continue to cook for 5 minutes.
  7. Preheat the oven to 400 degrees F. Spray 6 oven safe mugs or one casserole dish with cooking spray.
  8. Fill the mugs or casserole dish with the Butter Chicken. Set aside.
  9. On a lightly dusted surface, turn out the dough. Divide into 6 equal pieces and gently stretch to cover the tops of the mugs. Gently press to the sides of the mugs to adhere.
  10. Bake until golden, about 15 minutes.
  11. Brush with melted butter and sprinkle with salt and cilantro, if desired. Serve warm.
  • Prep Time: 2 hours
  • Cook Time: 35 mins

Find it online: https://hostthetoast.com/butter-chicken-pot-pie-naan-crust/