butter chicken hand-pies??? hot pockets??? idk but they were 🔥🔥🔥 inspo from: @NishatCooks (hers looked way prettier LOL) BUTTER CHICKEN HAND PIES: MARINATE THE CHICKEN- 1½–2 lbs boneless skinless chicken thighs, cut into chunks ¾ cup plain whole milk yogurt 1 tbsp lemon juice 1 tbsp ginger garlic paste 1 tsp Kashmiri red chili powder ½ tsp turmeric 1 tsp cumin 1 tsp coriander 1 tsp garam masala 1–1½ tsp salt 1 tbsp neutral oil Mix everything together and coat the chicken really well. Marinate at least 1 hour, but overnight is best. COOK THE CHICKEN- Broil on high (top rack) for 8–10 minutes or sear in a very hot skillet. You want light char and caramelized edges. It does not need to be fully cooked through because it will finish in the sauce. Set aside. MAKE THE BUTTER CHICKEN SAUCE- You’ll need: 3 tbsp butter 1 tbsp oil 4 whole cloves 6–8 black peppercorns 1 bay leaf 1 small cinnamon stick 1 large onion, sliced 4 cloves garlic 1 inch fresh ginger (about 1 tbsp grated) 1 tbsp tomato paste 1-2 tsp Kashmiri chili powder (more if you like it spicy) 1 tsp cumin 1 tsp coriander ¼ tsp ground cardamom 1 (28 oz) can whole peeled tomatoes 1–1½ tsp salt 1 tsp sugar ¾ cup heavy cream 1 tbsp kasuri methi, crushed ½–1 tsp garam masala (added at the end) In a large pan, melt the butter and oil together. Add the cloves, peppercorns, bay leaf, and cinnamon stick. Let them sizzle for about 30 seconds. Add the sliced onion and cook 8–10 minutes until soft and lightly golden. Stir in the garlic and ginger and cook 1 minute. Push the onions aside and add the tomato paste directly to the pan. Let it cook 1–2 minutes until it darkens slightly, then mix it in. Add the Kashmiri chili powder, cumin, coriander, and ground cardamom. Let the spices bloom for about 20–30 seconds. Crush the whole peeled tomatoes with your hands and add them to the pan. Simmer uncovered 15–20 minutes until thickened, slightly glossy, and you don’t taste raw tomato anymore. Remove any visible whole spices and blend until completely smooth (vent the lid and cover with a towel). Return the sauce to the pan. Stir in salt, sugar, heavy cream, and crushed kasuri methi. Simmer 5 minutes. Add ½ tsp garam masala and simmer another 2–3 minutes. Taste and add a little more if needed. Add the chicken and simmer until fully cooked and the sauce is thick. For hand pies, let it simmer uncovered until very thick and scoopable. Cool completely before assembling. ASSEMBLE THE HAND PIES- You’ll need: 1–2 sheets cold puff pastry 1 egg Roll out puff pastry and cut into 4–5 inch circles or squares. Add 1–2 tablespoons of completely cooled butter chicken filling to the center. Optional: add a small pinch of shredded mozzarella inside. Do not overfill. Fold over, press edges firmly, and crimp with a fork. Cut a small slit on top for steam. Whisk 1 egg with a tiny splash of cream or water and brush the tops generously. Bake at 400°F for 18–22 minutes until deep golden brown. GARLIC CILANTRO BUTTER FINISH- Melt 2 tbsp butter with 1 grated garlic clove. Let it gently simmer for 1 minute (don’t brown it). Stir in 2 tbsp finely chopped fresh cilantro and a pinch of salt. As soon as the hand pies come out of the oven, brush them with the garlic cilantro butter. Let them cool slightly so the filling sets 🙌 #fyp #recipes #DinnerIdeas #dinner #homecooking - @taryneliseee