The Chumley House’s Butter Chicken Pie

By Natalie Lozano Trimble
Photography by Jill Johnson

Read more: European elegance meets Fort Worth: The Chumley House brings elevated comfort food to the Cultural District

Butter Chicken Pie

Marinated Chicken

• 2 pounds chicken thigh, diced
• 2 tablespoons Tandoori Masala
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• ½ cup yogurt
• 1 tablespoon oil

Sauce

• 2 tablespoons butter
• 1 ½ teaspoons ginger powder
• 1 ½ teaspoons garlic powder
• 14.5 ounces crushed tomatoes
• 1 teaspoon Kashmiri chili powder
• 1 ½ teaspoons coriander
• 1 ½ teaspoons cumin
• ½ cup heavy cream
• ½ teaspoon garam masala
• ½ teaspoon dried fenugreek leaves
• 1 tablespoon salt
• 1 ounce butter
• 10 each yellow onion

Preparation:

Marinated Chicken

1. Mix all ingredients together until well incorporated. 
2. Add chicken and coat thoroughly.
3. Cover and marinate in the fridge overnight.

Sauce

1. In a heavy bottom saucepan, melt butter, then add onions and cook until translucent.
2. Add garlic and ginger, and cook for 4 minutes to release the aromatics.
3. Add coriander, cumin, Kashmiri chili to toast the spices.
4. Add crushed tomatoes and bring to a simmer, cook for 10 minutes. Note: If sauce boils too long add ¼ cup water.
5. Remove from heat and blend until smooth in a blender.
6. Pass through a Chinois or sieve and reserve liquid.

Assembly:

1. In a large saute pan or pot over medium-high heat use just enough oil to coat the bottom of the pan. 
2. Add marinated chicken and sear on all sides.
3. Add the sauce to the pan and use a spatula to deglaze the bottom.
4. Once it starts to bubble add the heavy cream and garam masala, reduce to a simmer and crush the fenugreek leaves as you add them.
5. Adjust salt to taste.

All Butter Pie Dough

Ingredients:

• 16 ounces butter, frozen and grated
• 708 grams flour
• 2 teaspoons salt
• 1 cup ice-cold water (no ice)

Preparation:

1. Put flour and salt into a mixing bowl.
2. Take frozen butter and toss to coat with flour.
3. Flake butter between hands to remove clumps and produce flakes.
4. Add water and mix gently until the dough just holds its shape.
5. Vacuum seal or cover with Saran wrap and allow to rest overnight before rolling out. 

Assembly:

• 5 each, 4×2-inch round pie tins (pans)

To assemble:

1. Roll pie crust out with a rolling pin to 1/4-inch thick. Apply a little butter and flour to the inside of the pie tins and then line the tins with the pie dough, pressing to the bottom edge and leaving a 1/2 inch of overhang all around the top. 
2. Cut a round piece of pie dough and place on top. Pinch edges with your thumb and forefinger, pressing the pie crust between the two fingers with your other thumb. Brush the top crust with equal parts egg yolk and heavy cream, just enough to apply a thin coat to the top. Cut 4-6 vent holes. Bake at 375 degrees for 45 minutes or until golden brown.