Chicken tikka masala pie recipe

Chicken tikka masala pie recipe

All the flavours of chicken tikka masala in a hearty, comforting pie. It's a guaranteed winner dinner.

TIP: allow 6 hours for marinating.

Recipe from The Really Quite Good British Cookbook, images copyright © Lizzie Mayson, recipes copyright © Atul Kochhar. Nourish Books.

Ingredients

For the pastry
  • 250 g plain flour, plus extra for dusting
  • 1 tsp sea salt
  • 250 g cold, unsalted butter
  • 8.8 oz plain flour, plus extra for dusting
  • 1 tsp sea salt
  • 8.8 oz cold, unsalted butter
  • 8.8 oz plain flour, plus extra for dusting
  • 1 tsp sea salt
  • 8.8 oz cold, unsalted butter
For brushing
  • 1 small knob of butter, melted
  • 2 tsp lime juice
  • 1 tsp chaat masala or garam masala
  • 1 small knob of butter, melted
  • 2 tsp lime juice
  • 1 tsp chaat masala or garam masala
  • 1 small knob of butter, melted
  • 2 tsp lime juice
  • 1 tsp chaat masala or garam masala
For the second marinade
  • 250 g Greek-style yogurt
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • 50 ml vegetable oil
  • 0.5 tsp ground cinnamon
  • 0.5 tsp chilli powder
  • 0.5 tsp dried fenugreek leaves
  • 2 tsp gram flour
  • 8.8 oz Greek-style yogurt
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • 1.8 fl oz vegetable oil
  • 0.5 tsp ground cinnamon
  • 0.5 tsp chilli powder
  • 0.5 tsp dried fenugreek leaves
  • 2 tsp gram flour
  • 8.8 oz Greek-style yogurt
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • 0.2 cup vegetable oil
  • 0.5 tsp ground cinnamon
  • 0.5 tsp chilli powder
  • 0.5 tsp dried fenugreek leaves
  • 2 tsp gram flour
For the first marinade
  • 1 clove of garlic, peeled
  • 1 cm (½ in) piece of fresh ginger, peeled
  • 1 tsp chilli powder
  • 0.5 lemon, juice only
  • 1 kg boneless chicken thighs, chopped into bite-sized pieces
  • 1 clove of garlic, peeled
  • 1 cm (½ in) piece of fresh ginger, peeled
  • 1 tsp chilli powder
  • 0.5 lemon, juice only
  • 2.2 lbs boneless chicken thighs, chopped into bite-sized pieces
  • 1 clove of garlic, peeled
  • 1 cm (½ in) piece of fresh ginger, peeled
  • 1 tsp chilli powder
  • 0.5 lemon, juice only
  • 2.2 lbs boneless chicken thighs, chopped into bite-sized pieces
For the masala
  • 1 small onion, peeled
  • 10 cloves of garlic, peeled
  • 1 glug of vegetable oil
  • 6 cm (2½ in) piece of fresh ginger, peeled
  • 3 tsp ground coriander
  • 3 tsp chilli powder
  • 3 tsp turmeric
  • 3 tsp garam masala
  • 2 large bunches fresh coriander, leaves picked
  • 3 ripe tomatoes
  • 1 small onion, peeled
  • 10 cloves of garlic, peeled
  • 1 glug of vegetable oil
  • 6 cm (2½ in) piece of fresh ginger, peeled
  • 3 tsp ground coriander
  • 3 tsp chilli powder
  • 3 tsp turmeric
  • 3 tsp garam masala
  • 2 large bunches fresh coriander, leaves picked
  • 3 ripe tomatoes
  • 1 small onion, peeled
  • 10 cloves of garlic, peeled
  • 1 glug of vegetable oil
  • 6 cm (2½ in) piece of fresh ginger, peeled
  • 3 tsp ground coriander
  • 3 tsp chilli powder
  • 3 tsp turmeric
  • 3 tsp garam masala
  • 2 large bunches fresh coriander, leaves picked
  • 3 ripe tomatoes

Details

  • Cuisine: British
  • Recipe Type: Pie
  • Difficulty: Medium
  • Preparation Time: 45 mins
  • Cooking Time: 75 mins
  • Serves: 4

Step-by-step

  1. For the first marinade, finely grate the garlic and ginger and place in a bowl. Add the chilli powder, lemon juice and chicken, then set aside to marinate for 30 minutes.
  2. For the second marinade, add all of the ingredients to the bowl containing the chicken, mix together well and leave to marinate in the refrigerator for a further 4–6 hours.
  3. Pre-heat the barbecue to hot, or the oven to 200°C/400°F/gas mark 6. Skewer the marinated chicken pieces and cook over the barbecue or in the oven for 15 minutes or until cooked through. Brush with a mixture of butter, lime juice and chaat masala or garam masala and set aside.
  4. For the pastry, sieve the flour and salt into a bowl. Cube the butter, then rub it in with your fingertips until the mixture resembles breadcrumbs. Add up to 50 ml (1½ fl oz) cold water, and slowly and gently mix into a dough until just combined but not wet.
  5. Dust the dough with flour, wrap in clingfilm and leave to rest in the refrigerator for 30 minutes.
  6. Turn the oven down to 160°C/325°F/gas 3.
  7. For the masala, chop the onion and garlic, then add with a little vegetable oil to a pan over a medium heat and sauté for 5 minutes until soft. Finely grate the ginger into the pan and cook for 2 minutes until golden.
  8. Stir through the spices, then chop the coriander and tomatoes and add to the pan, stirring to combine. Stir for a couple more minutes until everything is cooked through. Toss the chicken in the masala.
  9. Roll out the pastry to just under ½ cm (¼ in) thick.
  10. Line the base of a pie dish (roughly 20 cm x 20 cm x 6 cm/ 8 in x 8 in x 2½ in) with pastry, reserving some for the lid.
  11. Add the chicken filling to the dish. Lay the second piece of pastry on top, seal the edges, trim off any excess and poke a small hole in the top.
  12. Bake in the oven for 35–40 minutes, or until the pastry is golden and the filling is hot.

This recipe is from The Really Quite Good British Cookbook, images copyright © Lizzie Mayson, recipes copyright © Atul Kochhar. Nourish Books.

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