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How to make Butter chicken rice pie

Yield = 6
Prep time: 0:20
Cook time: 0:50
Total time: 1:10

Ingredients

  • 1/2 cup Tamar Valley Greek Style Yoghurt
  • 2 tablespoons tomato paste
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon mild chilli powder
  • 1 teaspoon garam masala
  • 1kg chicken breast fillets, cut into 4cm pieces
  • 20g butter
  • 1 brown onion, chopped
  • 1 large red capsicum, chopped
  • 2 garlic cloves, finely chopped
  • 1 cup tomato puree
  • 1 tablespoon brown sugar
  • 1/4 cup pure cream
  • Rice bran oil spray
  • Toasted slivered almonds, to serve
  • Fresh coriander leaves, to serve

Rice topping

  • 1 1/2 cups basmati rice
  • Pinch of saffron threads
  • 3/4 cup frozen peas

Method

  • Step 1 Preheat oven to 220C/200C fan-forced. Combine yoghurt, tomato paste, cinnamon, chilli powder and garam masala in a bowl. Add chicken. Toss to coat well. Set aside.
  • Step 2 Make Rice topping: Place rice and 2 cups water in a large heavy-based saucepan over high heat. Stir with a fork. Sprinkle with saffron. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 minutes or until liquid is just absorbed and rice is almost tender. Remove from heat. Add peas. Season. Stir with fork. Set aside.
  • Step 3 Meanwhile, melt butter in a large, deep frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes. Add capsicum. Cook, stirring, for 5 minutes or until onion has softened. Add garlic. Cook, stirring, for 1 minute or until fragrant.
  • Step 4 Add chicken and marinade to pan. Cook, stirring, for 2 minutes or until chicken just starts to change colour. Add tomato puree and sugar. Cook, stirring until combined. Bring to a simmer. Reduce heat to low. Simmer for 5 minutes. Stir in cream. Season with salt and pepper. Spoon mixture into an 8 cup-capacity roasting pan. Spray rice liberally with oil. Bake for 25 to 30 minutes or until top is golden and crunchy. Top with almonds and coriander leaves. Serve.