Atul Kochhar: Chicken Tikka Masala Pie Recipe

Atul Kochhar: Chicken Tikka Masala Pie Recipe

  1. List Of Ingredients
  2. For the first marinade
  3. 1 clove garlic, peeled
  4. 1 cm (½ in) piece of fresh ginger, peeled
  5. 1 tsp chilli powder
  6. juice of ½ lemon
  7. 1 kg (2¼ lb) boneless chicken thighs, chopped into bite-sized pieces
  8. For the second marinade
  9. 250 g (9 oz) Greek-style yoghurt
  10. 1 tsp garam masala
  11. 1 tsp ground coriander
  12. 50 ml (1½ fl oz) vegetable oil
  13. ½ tsp ground cinnamon
  14. ½ tsp chilli powder
  15. ½ tsp dried fenugreek leaves
  16. 2 tsp gram flour
  17. For brushing
  18. a small knob of butter, melted
  19. 2 tsp lime juice
  20. 1 tsp chaat masala or garam masala
  21. For the pastry
  22. 250 g (9 oz) plain flour, plus extra for dusting
  23. 1 tsp sea salt
  24. 250 g (9 oz) cold, unsalted butter
  25. For the masala
  26. 1 small onion, peeled
  27. 10 cloves garlic, peeled
  28. vegetable oil
  29. 6 cm (2½ in) piece of fresh ginger, peeled
  30. 3 level tsp ground coriander
  31. 3 level tsp chilli powder
  32. 3 level tsp turmeric
  33. 3 level tsp garam masala
  34. 2 large bunches fresh coriander, leaves picked
  35. 3 ripe tomatoes
  1. SERVINGS: 4–6 | PREP TIME: 45 MINS PLUS RESTING/MARINATING | COOK TIME: 1 HOUR 15 MINS
  2. SKILL LEVEL: 2 (MODERATE)

Method

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.

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.

Pre-heat the barbecue to hot, or the oven to 200°C/400°F/gas 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.

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. Dust the dough with flour, wrap in clingfilm and leave to rest in the refrigerator for 30 minutes.

Turn the oven down to 160°C/325°F/gas 3. 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.

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.

Roll out the pastry to just under ½ cm (¼ in) thick. 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. 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. Bake in the oven for 35–40 minutes, or until the pastry is golden and the filling is hot.

From The Really Quite Good British Cookbook, images copyright © Lizzie Mayson, recipe copyright © Atul Kochhar