After many months of trying Butter Chicken Pies I think I have found the winner.
The pastry is flaky but not too flaky, buttery with a bread-y finish. It gives the best of both worlds with slight crunch and a soft bite. Someone must have had a PhD in structural engineering as it held the gravy in without bursting at the seams, like a well designed dam the pie width was three times its height.
The sauce seemed to be a 400 year old family recipe that has been crafted and perfected with each iteration to finally land on the perfect creamy, but not sickly flavor. It hits you with a hint of spice and heat that you think at first would send it over the edge, but just as it hits the red line and loses its peak torque band, it changes gear and leaves you with a pleasant tickle of the taste buds.
Finally the chicken; soft tender and moist, with the perfect meat to gravy ratio. Its like the pie wants you to believe the this could be part of a clean bulk diet and it is at the bottom of the food pyramid, however this is a treat and should be appreciated like a fine bottle of wine.
Pairs well with a custard slice, and a trip to Bunnings or Mitre10.
Service
Take out
Food: 5
Service: 5
Atmosphere: 5
