Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, butter chicken with pies and mashed potatoes. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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Butter chicken with pies and mashed potatoes is one of the most popular of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Butter chicken with pies and mashed potatoes is something that I’ve loved my whole life.

To begin with this recipe, we have to prepare a few components. You can have butter chicken with pies and mashed potatoes using 17 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Butter chicken with pies and mashed potatoes:

1. Make ready 600 gram Chicken thigh fillet, trimmed cut into 3 cm pieces
2. Get 1/2 cup valley greak yogurt
3. Make ready 2 cloves garlic
4. Prepare 3 cm gingger, peeled, finely grated
5. Prepare 2 teaspoon ground cumin
6. Take 2 teaspoon ground coriander
7. Prepare 1 teaspoon garam masala
8. Take 1/4 chili powder
9. Prepare 1 tablespoons vegetable oil / olive oil
10. Prepare 20 gram butter
11. Prepare 1 brown onion, halved, thickly sliced
12. Make ready 400 gram tomato puree
13. Take 1/2 cup Chicken stock
14. Take 1/2 cup thickened cream
15. Take Mashed potatoes or steamed rice to serve
16. Prepare Pies to serve
17. Get Coriander leaves to serve

Marcia Kiesel browns chicken breasts in butter on the stove before roasting them in the oven; the butter enriches both the chicken and browned pan juices Transfer chicken breasts and potatoes to plates. Spoon mashed peas alongside and serve with pan sauce. This easy recipe for chicken pot pie with mashed potato crust is a whole new level of comfort food. I do love a good pot pie, and I love it even more when the pot pie crust is made out of creamy, dreamy mashed potatoes.

Steps to make Butter chicken with pies and mashed potatoes:

1. Place yoghurt, garlic, ginger, cumin, coriander, garam masala and chilli powder in a glass dish. Add chicken. Stir to coat. Cover. Refrigerate for 2 hours.
2. Heat oil and butter in a heavy-based saucepan over medium-high heat. Add onion. Cook, stirring occasionally, for 3 to 4 minutes or until softened. Add chicken mixture to pan. Cook, stirring, for 5 minutes or until chicken just starts to change colour. Add tomato puree and stock. Cover and bring to the boil. Reduce heat to low. Simmer stirring occasionally, for 10 minutes or until chicken is tender and mixture has thickened slightly.,
3. Stir in cream. Simmer for a further 5 minutes or until heated through. Serve with pies, mashed potatoe or steamed rice and coriander leaves.

And I also love dishes that I can make ahead and then just bake up later when. Potatoes are blended with warmed butter and milk to create those perfect, smooth mashed potatoes everyone loves. In a small saucepan heat butter and milk over low heat until. A feast of roast chicken, crowd-pleasing creamy dauphinoise potatoes and seasonal veg. Kosher salt and freshly ground black pepper.

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