🥟 Butter Chicken Hand Pies with Cilantro-Mint Chutney

 Why It’s Unforgettable: Imagine the classic Indian butter chicken—tender, spiced chicken simmered in a silky tomato-cream sauce—encased in a golden, flaky hand pie. These Butter Chicken Hand Pies transform a beloved curry into a portable, fusion-savvy snack, perfect for “easy fusion recipes,” “Indian-inspired pastries,” and “savory handhelds.” Served with a zippy cilantro-mint chutney, they seamlessly blend richness, spice, and bright herbaceous notes.

Ingredients (Makes 8 hand pies)

1. Dough (Pâte Brisée Style):

   • 2¼ cups (280 g) all-purpose flour

   • 1 tsp fine sea salt

   • 1 cup (225 g) unsalted butter, cold, diced

   • ⅓ cup (80 ml) ice-cold water

2. Butter Chicken Filling:

   • 1 lb (450 g) boneless chicken thighs, cut into ½″ cubes

   • 1 tbsp ghee or vegetable oil

   • 1 small onion, finely chopped

   • 1 tsp grated ginger

   • 2 cloves garlic, minced

   • 2 tbsp tomato paste

   • 1 tsp garam masala

   • 1 tsp ground cumin

   • ½ tsp chili powder (adjust to taste)

   • ½ tsp ground turmeric

   • 1 cup crushed tomatoes (canned or fresh)

   • ½ cup heavy cream

   • Salt to taste

   • 2 tbsp chopped cilantro (for filling)

3. Cilantro-Mint Chutney:

   • 1 cup fresh cilantro leaves (packed)

   • ½ cup fresh mint leaves (packed)

   • 1 small green chili (adjust for heat), seeded

   • 1 tbsp lime juice

   • 2 tbsp plain Greek yogurt

   • ½ tsp sugar

   • Pinch of salt

4. Finish & Assembly:

• 1 egg, beaten (for egg wash)

• 1 tbsp sesame seeds or nigella seeds (optional garnish)

Step-by-Step Method

1. Prepare the Dough

1. In a large bowl, whisk flour and salt. Add cold, diced butter. Use a pastry cutter or your fingertips to work butter into flour until mixture resembles coarse crumbs with pea-sized bits.

2. Drizzle ice-cold water, 1 tbsp at a time, tossing with a fork until dough just comes together—avoid overworking.

3. Gather dough into a ball, flatten into a 1″-thick disk, wrap in plastic, and chill in the fridge for at least 30 minutes (or up to 2 days).

Pro Tip: Keeping butter very cold ensures flakiness. If dough feels warm, pop it back into the fridge before rolling.

2. Make the Butter Chicken Filling

1. Heat ghee or oil in a skillet over medium heat. Add chopped onion, sauté until translucent (4–5 minutes). Add ginger and garlic; cook 30 seconds until fragrant.

2. Stir in tomato paste, garam masala, cumin, chili powder, and turmeric; toast 1 minute, stirring constantly.

3. Add chicken pieces; season lightly. Sear until lightly golden (3–4 minutes).

4. Pour in crushed tomatoes, reduce heat, and simmer 8–10 minutes until chicken is cooked through.

5. Stir in heavy cream, bring to a gentle simmer, and cook 2 minutes until sauce thickens. Adjust salt. Remove from heat; stir in chopped cilantro. Let cool to room temperature.

Pro Tip: Reducing sauce until it’s thick prevents soggy hand pies. If too watery, simmer an extra few minutes before adding cream.

3. Prepare the Cilantro-Mint Chutney

1. In a blender or food processor, combine cilantro, mint, green chili, lime juice, yogurt, sugar, and salt. Blend until a smooth, bright-green paste forms. Transfer to a small bowl and chill until ready to serve.

Pro Tip: Add a splash of water if the chutney is too thick, but keep it thick enough to dollop on the plate rather than run off.

4. Assemble & Bake the Hand Pies

1. Preheat oven to 400 °F (200 °C). Line a baking sheet with parchment.

2. Roll out chilled dough on a lightly floured surface to a ⅛″ thickness. Using a 4½″ round cutter, stamp out 16 circles. Re-roll scraps as needed.

3. Spoon ~2 Tbsp of cooled butter chicken filling into the center of 8 dough circles, leaving a ½″ border. Brush edges with beaten egg. Top with remaining 8 circles; press edges firmly. Crimp with a fork to seal.

4. Place pies on the prepared sheet. Brush tops with egg wash; sprinkle sesame or nigella seeds if desired. Cut a small “X” in each top to vent.

5. Bake 18–20 minutes until golden brown and flaky. Transfer to a wire rack to cool slightly.

Pro Tip: If edges puff unevenly, press gently with the back of a spoon immediately after they emerge from the oven.

5. Plate & Serve

• Arrange 4 hand pies per platter. Serve warm or at room temperature, with small ramekins of cilantro-mint chutney alongside for dipping.

Additional Pro Tips

• Make-Ahead: Dough can be rolled and cut; store circles in the fridge, covered, for up to 24 hours. Filling also keeps 2 days refrigerated. Assemble on bake day.

• Freezer Friendly: Bake fully, cool, then freeze in a single layer. Reheat at 350 °F for 10 minutes to refresh.

• Spice Adjustment: For milder pies, reduce chili powder to ¼ tsp and omit jalapeño in chutney.

Final Thoughts

These Butter Chicken Hand Pies marry Indian street-food flair with Western handheld convenience. Their fusion appeal hits multiple SEO targets—“fusion hand pies,” “easy party apps,” “Indian-inspired baked goods.” The cilantro-mint chutney complements the creamy-sweet filling, elevating the dish’s color, flavor, and visual impact. Tag #DaillyRecipes when you debut these savory-sweet parcels!