What happens when you make a makhani gravy with ground chicken and top it with a potato-based samosa, then bake it a la a Shepherd’s Pie? Something amzing. I was inspired to make this when picking out the insides of a samosa to avoid the wheat & gluten wrapper with a helping of butter chicken.
You’ll want to have a lot going in parallel when making this or it may take you all day. Get the chicken started, and while waiting for various things to cook down prep the samosa topping.
THE SAMOSA TOPPING
- 4 medium Dutch cream potatoes, peeled, quartered.
Pressure cook at high for 10 minutes, elevated out of the water so that the steam cooks them. (Alternatively, boil, or bake; whatever you want to get them ready to mash.) Remove, and roughly mash. Add in:
- 2t ghee
- 1/2t cumin
- 1t ginger paste
- 1 green chilli, minced
- 2t chat masala
- 1/4t garam masala
- 1/2t salt
Mix well. Add:
- 1 chopped carrot
- About 1 cup frozen peas
Mix to combine. Set aside.
THE BUTTER CHICKEN FILLING
- 2t ghee (clarified butter)
- 1 whole onion, diced
- 2 coriander roots
- 1 large clove garlic, pressed
- 1t salt
Sautee over low heat, taking care not to brown, until the raw garlic and onion flavour is well cooked out.
Add 1KG chicken (thigh) mince. Raise heat to medium. When beginning to brown, add:
- 1 400g can diced tomatoes
- 1 bay leaf
- 1 heaping t ginger paste
- 1/4t kashmiri pepper
- 1/4t coriander
- 1/8t clove
- 1/4t cinnamon
- 1/4t cardamom
- 1/2t cumin
- 1/2t chilli powder
- 1/4t garam masala
- 1T kasuri methi (dried fenugreek leaves)
- 1t mace (or nutmeg as substitute)
- 2T tomato paste
- 400mL water (approx)
- 2T brown sugar
Cover and let simmer on med-low heat for at least 30 minutes to allow the flavours to meld. Uncover and cook for a few more minutes to cook down most of the moisture. When getting dry add:
- 1 handful coriander leaves, chopped
- 250mL (1 cup) Greek yoghurt
- 1t ghee
Cook down further until it’s still “juicy” but not sloppy wet. Add another pinch of methi, stir, and pour into a small casserole dish.
COMBINE
Layer samosa topping over of chicken filling. Bake at 150°C for about twenty minutes, or until the top begins to turn golden and the filling bubbles and browns around the edges.
Don’t let the poor lighting of these photos fool you. This dish is exceptional!