Run out of ideas on what to cook? Consider this! A Malaysian home cook shared how to make flaky butter chicken pot pies with frozen paratha that you can find at almost any supermarket.
Since February, Kin, who goes by @keen.kin on TikTok, has been sharing recipes on how to make different dishes with over 11,900 followers.
In one of his more popular TikToks, he explains how to make butter chicken pot pies with frozen roti canai.
- Paratha (he used onion but you can use any flavour you like)
- 2 chicken breasts, cut into small pieces
- 2 tsp red chilli powder
- 1 tsp salt
- 1/2 tsp cumin powder
- 1 tsp ginger and garlic paste
- 1 tsp lemon juice
- 80g butter
- 1 small onion, chopped
- 1 big chilli
- 2 tsp tomato sauce (paste if you have)
- 1/4 tsp garam masala (mixed ground spices)
- 1 tsp coriander powder
- 1 tsp chilli powder
- 1/2 cup heavy cream (or sour cream)
1. Start by marinating your chicken pieces with cumin and chilli powder. Then, add in salt and lemon juice, along with ginger and garlic.
Mix and pan fry all of it together and set it aside.
2. Caramelise the chopped onion with butter in a pan. Then, add the tomato sauce, chilli, and stir in heavy cream (or sour cream).
Add some garam masala and coriander powder for seasoning. Then, mix in the chicken pieces that you fried earlier.
3. Thaw your frozen paratha and cut out circles according to the size of your moulds
You can use a small bowl or container lid as a guide to cut out the shapes with a knife. Then, lay the cutout pieces into your mould.
Use a fork and poke some holes for steam to escape, then add the butter chicken filling.
3. To seal the pies, cut out extra paratha circles and use a knife to carve an 'X' on top of each dough before assembling them on top
Once you've assembled them, crimp the edges of the dough together using a fork and brush on some egg wash.
4. Set your oven temperature at 200°C and pop your pies in to bake for roughly 20 to 30 minutes. And that's it!
Enjoy your buttery, flaky, warm pot pie that can be eaten at any time of day.