Creamy Bisteeya Chicken Recipe

Creamy Basteeya Chicken Recipe
Creamy Basteeya Chicken Recipe

Creamy Bisteeya Chicken Recipe

Creamy Bisteeya Chicken Recipe Chicken pie doesn’t you think it. This is slightly sweet Moroccan inspiring recipe; wraps a spiced chicken ; and sultana filling in a crunchy; layer of filo pastry. creamy butter chicken recipe chinese malaysian buttermilk chicken recipe dry butter chicken recipe chinese western butter chicken recipe chinese buttermilk chicken recipe resepi wet butter chicken lai yao kai chinese butter prawn recipe How do you make butter chicken from scratch? How can make butter chicken? What is the taste of butter chicken? How do you make Chinese fried chicken? Combine plain flour & cornflour in a bowl. Beat up eggs in a separate bowl Dry chicken with kitchen roll Heat up oil in a deep oil Coat chicken with eggs, then dredge in flour Heat butter in a non-stick pan, add curry leaves Slice chicken and place on serving platter

Serving 6-8
Cooking time: 1 hour
oven time 30 min
Simmering time 30 min

Nutritional info/serving
Calories 410kcals
Carbohydrates 19.1g (11.1g sugars)
Protein 24.1g
Salt 0.4g
Fat 25.9g (10.3g saturated)
Fibre 2.3g


  • 125g unsalted butter
  • 8 British freerange; chicken thighs
  • 2 onions; finely sliced
  • 5 garlic cloves; crushed
  • Large thumb-size piece fresh ginger; finely grated
  • ½ teaspoon ground turmeric
  • 2 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon paprika (not smoked)
  • 1 teaspoon ground cinnamon, plus extra
  • 100g blanched almonds; chopped
  • Zest 1 lemon and juice ½
  • 2 tablespoon icing sugar, plus extra
  • 50g sultanas
  • 5-6 filo pastry sheets
  • 3 medium free-range eggs, beaten
  • Small bunch fresh, flatleaf parsley, leaves roughly chopped
  • Small bunch, fresh coriander, roughly chopped

You will also need this….
23cm loose, bottomed cake tin

How to Cook:

  1. Melt 50g of the butter in a large; deep frying pan over a medium heat. When hot, season the chicken; with salt and add to the pan; skin side down; then fry for 5-6 minutes until deep golden; on the underside. Flip the chicken; and fry for another minute, or so, then remove from the pan; and set aside.
  2. Turn down the heat; and add the onions; stirring for about 5-6 minutes until softened; but not coloured. Add the ginger, and garlic; then fry for 2 minutes. Add the spices, then fry, stirring, for about 3-4 minutes. Put the chicken back in the pan; then pour in 400ml water. Bring to a brisk simmer; partially cover the pan, and cook for about 30 minutes. Remove the chicken to a plate; and leave until cool enough to handle.
  3. Bring the liquid in the pan; to the boil, and reduce for about 5-10 minutes until it begins to thicken. when you drag a spoon through; the liquid should stay; parted for a second before, coming together. Turn off the heat; and leave to cool for about 10 minutes, then stir in the almonds; icing sugar; sultanas; lemon zest; and juice; and finally the eggs, to give a smooth sauce; that coats the back of a spoon easily.

  4. Transfer the sauce; to a large bowl. Remove and discard the chicken skin;and bones, then shred the meat; into the sauce. Stir in the herbs, taste; and season accordingly it should taste quite sweet; and spiced. Set aside to cool completely.

  5. Once cool; melt the remaining 75g butter, and heat the oven to 200°C/ 180°C fan/gas 6. Brush the cake tin, with melted butter. Brush one, sheet of filo; with melted butter; then lay it, over the tin; buttered side up; and push it into; the tin to line it; leave an overhang. Repeat, with the next sheet; laying it at a different angle; then keep going so the cake tin; is well lined with filo. Spoon the filling; into the filo case and pack it in; then fold over the overhanging filo; to enclose it. You may need an extra sheet of filo; folded to fill any gap. Brush the pie; with more melted butter; then put the tin on a baking tray; and cook in the oven for about 30 minutes; until the pastry is golden. Remove, leave to stand for about 20 minutes; then remove from the tin. Sift over a little cinnamon; and icing sugar; then serve.

Make ahead
The pie will keep; in the fridge for about 24 hours. Bring to room temperature; or warm through in a medium oven to serve; then sprinkle with icing sugar; and cinnamon; at the last minute.

Know how
Basteeya is meant to be savoury; and slightly sweet; but if you do not think you will like the icing sugar; leave it out.

To drink
A mellow red such as a corbières; or southern French syrah; cuts it with this.