Best Garam Masala Chicken Pot Pie Recipes

CURRIED CHICKEN POT PIE

Curried chicken pot pie image

Curried chicken pot pie is a delicious twist on an old classic. The subtle, creamy curried sauce makes this a guaranteed crowd pleaser.

Provided by Alida Ryder

Categories Dinner

Time 45m

Number Of Ingredients 19

Ingredients

8 chicken breasts (boneless and skinless )
2 tbsp Garam Masala
2 tsp salt
1 onion (finely chopped)
2 celery spears (finely chopped )
2 carrots (peeled and chopped )
4 garlic cloves (crushed)
1 tbsp Garam Masala
½ tsp ground cardamom
1 tsp paprika
½ tsp ground cumin
½ tsp ground coriander
2 tbsp flour
2 cups chicken stock
1 cup cream
1-2 tsp lemon juice
salt and pepper (to taste )
1 roll puff pastry (thawed )
1 egg (beaten)

Steps:

Preheat the oven to 180°C/350°F.
Season chicken breasts with Garam Masala and salt.
Fry in a hot pan for 3-4 minutes per side. I prefer to under-cook them just slightly as they will continue cooking during baking.
Remove the chicken breasts from the pan and set aside to rest.
In the same pan, add a splash of oil and cook the onion, celery and carrot until soft and lightly golden.
Add the garlic and spices and cook for 1 minute.
Sprinkle in the flour, stir to coat the vegetables then pour in the stock and cream.
Bring to a simmer and allow to cook until thickened.
Cube the chicken and stir into the sauce with the lemon juice then season to taste.
Top the pie with thawed puff pastry.
Brush with beaten egg then place in the oven.
Bake for 20-25 minutes until the pastry is golden and puffed.
Remove from the oven and serve.

Nutrition Facts : Calories 501 kcal, Carbohydrate 20 g, Protein 53 g, Fat 22 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 184 mg, Sodium 1024 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

GARAM MASALA CHICKEN

Garam Masala Chicken image

This is a wonderful light chicken dish. It adds a taste of exotic to an everyday meal. Quick and easy to make, and very tasty! I had it tonight and was wowed! This is the best light chicken dish I have ever had.

Provided by breezermom

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
4 (3 ounce) skinless, boneless chicken breast halves
1 bunch green onions, chopped
1 ½ cups chopped tomatoes
1 teaspoon garlic salt
¼ cup water
2 teaspoons garam masala, divided

Steps:

Heat the olive oil in a large skillet over medium-high heat. Place the chicken breasts in the hot oil and cook until browned on one side, about 3 minutes. Flip the chicken and add the onions; cook another 2 minutes. Add the tomatoes, garlic salt, and water to the chicken; stir. Season with 1 1/2 teaspoon garam masala. Bring the mixture to a boil. Reduce heat to medium-low, cover, and simmer another 10 minutes, stirring occasionally.
Stir the remaining 1/2 teaspoon garam masala through the mixture. Raise heat to medium and bring mixture to a boil. Cook until the chicken no longer pink in the center and the juices run clear, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 157.6 calories, Carbohydrate 7.6 g, Cholesterol 49.3 mg, Fat 4.9 g, Fiber 2.6 g, Protein 21.4 g, SaturatedFat 0.8 g, Sodium 523.3 mg, Sugar 3.1 g

FAVORITE CHICKEN POTPIE

Favorite Chicken Potpie image

This is the best chicken potpie recipe! Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. -Karen Johnson, Bakersfield, California

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 2 potpies (8 servings each).

Number Of Ingredients 14

Ingredients

2 cups diced peeled potatoes
1-3/4 cups sliced carrots
1 cup butter, cubed
2/3 cup chopped onion
1 cup all-purpose flour
1-3/4 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon pepper
3 cups chicken broth
1-1/2 cups whole milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
4 sheets refrigerated pie crust

Steps:

Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. , In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat., Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops. , Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 475 calories, Fat 28g fat (14g saturated fat), Cholesterol 74mg cholesterol, Sodium 768mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.

GARAM MASALA CHICKEN WITH ROASTED VEGETABLES

Garam Masala Chicken with Roasted Vegetables image

Provided by Aida Mollenkamp

Categories main-dish

Time 2h35m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1/2 cup peanut oil
4 teaspoons garam masala
1 (2-inch) piece ginger, sliced
8 medium garlic cloves, smashed
2 tablespoons kosher salt
1 (4 to 5 pound) whole chicken
1 1/2 pounds red potatoes, halved
1 pound butternut squash, large dice
1 medium red onion, large dice
Freshly ground black pepper
1/2 cup plain whole milk yogurt

Steps:

In a small bowl, mix together 1/4 cup oil, garam masala, ginger, garlic, and 1 tablespoon salt. Place chicken in a large baking dish or plastic bag, loosen the skin from the breast and legs of the chicken and, using your hands, spread a good part of the mixture underneath. Rub the remaining mixture inside the chicken cavity and over the skin. Tie the legs together with kitchen twine. Loosely cover, refrigerate, and let marinate 30 minutes or up to 12 hours.
Arrange the rack in the center of the oven and heat oven to 400 degrees F.
Remove chicken from marinade, let any excess drip off, and reserve marinade. Let chicken sit at room temperature while oven warms up, about 30 minutes.
When the oven is heated, place potatoes, squash, and onions in bottom of a roasting pan, drizzle with any remaining marinade, remaining 1/4 cup oil, remaining 1 tablespoon salt, and season well freshly ground black pepper. Toss to coat. Place chicken, breast side up, on top of vegetables and roast until skin becomes brown and vegetables are starting to get tender, about 1 hour. Brush yogurt on chicken and continue roasting until chicken is well browned, juices run clear when inner thigh is pierced with a knife, legs move easily in the joint, and a meat thermometer inserted into the thickest portion of the thigh registers160 to 165 degrees F on an instant-read thermometer, about another 40 to 50 minutes. Let chicken rest at least 10 to 15 minutes before serving.