Dinner
Chicken Tikka Masala Pot Pie
A British-Indian comfort showpiece, the nation's most loved adopted dish encased in a golden shortcrust shell so the tandoor-spiced tomato and cream filling and the flaky British pastry tradition meet in one deeply satisfying family centrepiece.
$5
25 minsPrep
55 minsCook
80 minsTotal
MediumLevel
Nutrition per serving
652Calories
38gProtein
32gFat
54gCarbs
8gSugar
2gFiber
715mgSodium
125mgChol
0gSat Fat
Goes well with
Kingfisher Lager
local
Masala Chai
international
High Protein
fusion-kitchen
Instructions
1
Prep
Dice onion finely, grate garlic and ginger. Cut chicken thighs into 3cm pieces. Measure all spices. Grate cucumber, squeeze dry. Chop mint. Mix yoghurt, cucumber, cumin, mint, salt for raita. Remove pastry from fridge.
2
Bloom
Melt 40g butter in a large saucepan over medium heat. Add onion, cook 7–8 minutes until deep golden. Stir in garlic and ginger, cook 1 minute until fragrant and no raw smell remains.
3
Build 1
Add tomato paste and all spices (garam masala, cumin, paprika, coriander, turmeric, chilli powder). Stir constantly 2 minutes until paste darkens and spices release their aroma.
4
Sear
Add chicken pieces, stir to coat thoroughly in the spice base. Cook 4–5 minutes over medium-high heat until chicken is sealed on all sides and no longer pink outside.
5
Simmer
Add canned tomatoes, salt, and sugar. Simmer uncovered 15 minutes until sauce thickens and chicken is just cooked through. Stir in double cream, simmer 3 minutes. Remove from heat, cool 15 minutes until filling is warm but not piping hot.
6
Bake
Preheat oven to 200°C. Line a 23cm pie dish with one pastry sheet, pressing into corners. Spoon cooled filling into case, cover with second sheet, crimp edges firmly, cut 3 steam vents. Brush with egg wash, scatter nigella seeds. Bake 30–35 minutes until pastry is deep golden and filling bubbles at vents.
7
Rest and plate
Let pie rest 5 minutes before cutting. Transfer to the table whole. Serve with cucumber raita and mango chutney alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 450g450g boneless skinless chicken thighs
- 20g20g unsalted butter
- 11 large onion
- 2 cloves2 cloves garlic
- 13g13g fresh ginger
- 1 tbsp1 tbsp tomato paste
- 1 tsp1 tsp garam masala
- 1/2 tsp1/2 tsp ground cumin
- 3/4 tsp3/4 tsp smoked paprika
- 1/2 tsp1/2 tsp ground coriander
- 1/4 tsp1/4 tsp ground turmeric
- 1/4 tsp1/4 tsp kashmiri chilli powder
- 200g200g canned chopped tomatoes
- 75ml75ml double cream
- 1/2 tsp1/2 tsp fine sea salt
- 1/4 tsp1/4 tsp soft brown sugar
- 250g250g ready-made shortcrust pastry
- 11 large egg
- 1/2 tsp1/2 tsp nigella seeds
- 100g100g full-fat Greek yoghurt
- 11 medium cucumber
- 1/4 tsp1/4 tsp ground cumin
- 2.5g2.5g fresh mint
- 1 pinch1 pinch fine sea salt
- 11 serving mango chutney
