• Rob

Butter Chicken Pie with Naan Crust

An Indian themed twist on the classic chicken pie. A crusty naan filled with succulent diced chicken breast in a creamy curry sauce. The perfect homemade dish for when you are craving a takeaway on a Saturday night.

Preparation time: 2 hours (+ marinating)

Serves: 6


1kg of diced chicken

Red peppers, 2 sliced


Natural yoghurt, 150g

Chilli powder, 1/2 tsp

1 lemon, juiced

Smoked paprika, 1 tsp

Ground cumin, 2 tsp

Ground turmeric, 1/2 tsp

Curry Sauce

Double cream, 4 tbsp

Unsalted butter, 25g

Chicken stock, 800ml

Lemon juice, 2 tbsp

Tomato puree, 150g

Mild chilli powder, 1 tsp

Garam masala, 1 tsp

Ground turmeric, 1 1/2 tsp

Ground cumin, 1 1/2 tsp

Ground coriander, 1 1/2 tsp

Garlic, 3 cloves, crushed

Ginger, thumb-sized piece, grated

Onion, 1, finely chopped

Vegetable oil, 2 tbsp


Butter, 3 tbsp, melted

Nigella seeds, 2 tsp

Natural yoghurt, 100g

Fine sea salt, 1 tsp

Strong white bread flour, 300g

Caster sugar, 1 tsp

Fast-action dried yeast, 1 7g sachet


1. Combine the marinade ingredients into a bowl with 1 tsp salt and some pepper and mix. Add the chicken and mix, then marinate in the fridge for a few hours.

2. Heat the oven to 220C/Gas 7. Put your chicken chunks on a baking tray, placing the red peppers alongside. Bake for 20 minutes, turning in-between.

3. Heat the vegetable oil in a frying pan, add the onion, garlic and ginger with a pinch of salt until soft. Add the curry sauce spices and stir in tomato puree.

4. Add the lemon juice, stock, chicken and peppers, and bring to a simmer. Bubble for 20 minutes then add in the butter and cream. When the sauce is smooth taste it and take off the heat.

5. For the naan crust, mix the sugar, yeast and 3 tbsp of warm water. Then leave until frothy. Put the flour in a mixing bowl with the sea salt and make a well in the middle. Mix in the yoghurt into the yeast mixture and then pour into the well of flour. Slowly stir in another 100ml of warm water, until soft and sticky. Knead for 5 minutes then put into a bowl and cover with lightly oiled clingfilm. Leave until doubled in size.

6. Pour the curry into a pie dish. Heat the oven to 180C/Gas 4.

7. Knead the nigella seeds into the naan dough and roll out until big enough to cover the pie dish (with a slight overhang). Brush the outside of the dish with melted butter, then place the dough on top. Seal the sides and brush with more butter.

8. Bake the pie for 35 minutes, or until the naan is golden brown/crispy.



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Woods Traditional Family Butchers Est. 1992

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