Butter Chicken & Mango Chutney Pie

Prep Time: 10 Mins
Cook Time: 20–25 Mins
Cook Temp (℃): 180

Butter Chicken & Mango Chutney Pie gives butchers a practical, professional counter option with dependable flavour and strong visual appeal. It suits busy displays, meal solutions and seasonal menus, where reliable preparation and clear customer appeal matter. The recipe is straightforward to prepare in batches, easy to portion and designed to deliver consistent results every time. Its balanced profile provides a convenient, satisfying choice for customers while helping build a smart, profitable product range. Use the clear ingredient and method details to maintain quality, reduce preparation pressure and support confident in-store selling. It is a useful choice for busy counters.

Butter Chicken Pie

Method

Combine Verstegen World Spice Blend Massala PURE and Verstegen Binding DS PURE, add to the chicken and mix well.

Add Kumar’s Butter Chicken Sauce, the onion and mango chutney. Mix well.

Place into a boilable vacuum bag, vacuum pack and apply a piece of probe pad to the bag.

Steam in the Rational at 85°C with 100% steam for 1 hour 30 minutes.

Insert a probe through the probe pad and record the internal temperature for HACCP purposes.

Chill to fridge temperature within 90 minutes.

Fill the Scotch pie cases and add the lids.

Brush with egg wash and top with Verstegen World Spice Blend Massala PURE.

Cooking

Oven cook at 180°C for 20–25 minutes.

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Ingredients

1kg chicken thigh, diced

20g Verstegen World Spice Blend Massala PURE

30g Verstegen Binding DS PURE

400g Kumar’s Butter Chicken Sauce

100g mango chutney

150g onion, diced

Scotch pie cases and lids

Products Used in This Recipe