Chicken Tikka Pie

Ingredients:

For the Chicken Tikka Masala Filling:

1. Ginger Paste - 15 g

2. Garlic Paste - 15 g

3. Tomatoes (quartered) - 2

4. Garam Masala Powder (whole spices powder) - 1 1/2 tsp

5. Cumin Powder - 1 1/2 tsp

6. Coriander Powder - 1 tbsp

7. Turmeric Powder - 1 tsp

8. Kashmiri Chilli Powder - 1 tsp

9. Hung Yogurt (curd) - 1 tbsp

10. Salt to taste

11. Rapeseed Oil - 2 tbsp

12. Brown Mustard Seeds - 1 tsp

13. Bay Leaf - 1

14. Onion (finely chopped) - 1

15. Green Chillies (chopped)* - 6

16. Boneless Chicken Thigh Fillets (cut into bite-size chunks) - 220 g

17. Black Peppercorns (freshly ground) - 2 g

18. Lemon Juice - 1 tbsp

19. Large handful of finely chopped Fresh Coriander Leaves

*Reduce if this is too many for you

For the Rich Creamy Makhani Sauce (Indian tomato sauce):

1. Ripe Tomato Paste - 100 g

2. Red Chilli Powder* - 1/2 tsp

3. Onion (chopped) - 30 g

4. Cooking Cream - 50 ml

5. Cashew Nut Paste - 50 g

6. Unsalted Butter - 20 g

7. Ginger Garlic Paste - 1 tbsp

8. Dried Kasuri Methi (fenugreek leaves) - 1/2 tsp

9. Sugar - 1/2 tsp

10. Salt to taste

*Use kashmiri chilli powder for brighter red colour

For Pie Pastry:

1. Puff Pastry - 3 sheets

2. Egg (whisked) - 1

3. Mix of Ajwain* - 1 tsp

*Mix - carom seeds, whole coriander seeds, sesame seeds and onion seeds

For Garnish:

1. Fresh Coriander Springs

Method of Preparation:

For Chicken Tikka Masala Filling:

Blend the tomatoes to a paste and stir in the ground spices, garam masala, turmeric, Kashmiri chilli powder, yoghurt and salt. Marinade the chicken with above half of above spicy mix and put in the oven at 170 degrees for 17 minutes roasting. Heat the oil in a non-stick saucepan (or karahi if you have one) and add the mustard seeds. Once the mustard seeds pop, add the bay leaf and chopped onion. Stir and cook on medium heat. After about 5 minutes add the minced ginger and garlic with the chopped green chillies for 5-10 minutes until the onions are golden. If the onions catch, add a splash of water and continue to cook the onions. Stir balance blended tomatoes, spices and yoghurt mix. Turn the heat up and stir until the mixture thickens and you are left with a thick masala paste (5 minutes). Add the chicken pieces and stir into the thick masala to coat it. Reduce the heat and place the lid on the pan. Leave to cook for about 2-3 minutes. The chicken will produce a lovely thick gravy. Add some black pepper and a squeeze of lemon, then check the seasoning. Stir in the chopped coriander and remove the bay leaf.

For the Rich Creamy Makhani Gravy (Indian tomato sauce):

Heat the oil in a non-stick saucepan (or karahi if you have one) and add the unsalted butter, chopped onion and ginger garlic paste. Stir and cook on medium heat. After about 10 minutes add ripe tomato paste, Kashmiri chilli powder. Cook on slow flame stir continuously for 10 minutes. Then add boiled cashew nut paste and seasoning. Add water and leave for 10 min on slow flame. Once smooth thick gravy form then add cream and Kasuri methi powder. Check the seasoning. Then blend in a blender for a smooth rich sauce.

For the Pie Pastry:

Preheat oven to 220°C. Using four 9cm pie tin or foil pie case cut out 4x12cm circle from pastry sheets and push into the tin. Fill the mixture into the tin. Use the remaining pastry to cut out 11cm round to top the filling. Cover pie with pastry round, crimping edges to seal. Make a hole in the centre of the pie. Brush with egg wash and scatter with mix spiced seeds. Bake for 20 minutes or until golden.

Plating:

I used pasta plate for serving chicken tikka pie. Base with rich creamy tomato sauce centre with pie and finished garnish coriander spring.