Chicken Tikka Pie

Perfect for sharing, it’s rich, comforting and packed with flavour. Serve with Masala Roast Potatoes (see page 29) for the ultimate Desi-inspired feast.

Serves 4

Ingredients:

• 400g chicken breast, finely diced
• 2 tbsp natural yoghurt
• 1 tbsp tomato purée
• 1 tsp garlic-ginger paste
• juice of ½ lemon
• 1 tsp Kashmiri red chilli powder, or to taste
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp garam masala
• ½ tsp salt, or to taste
• drop of red food colouring (optional)
• 2 tbsp neutral oil or butter
• 1 small onion, finely chopped
• 1 tsp plain flour
• 150ml chicken stock
• 80ml double cream
• 1 tbsp chopped fresh coriander
• 320g sheet puff pastry
• 1 egg yolk, whisked
• Masala Roast Potatoes (see page 29) and salad, to serve

Method:

1. In a large bowl, mix the chicken with the yoghurt, tomato purée, garlic-ginger paste, lemon juice, all the spices, salt and food colouring (if using). Cover and set aside to marinate for at least 1 hour.
2. Heat the oil or butter in a sauté pan over a medium heat. Add the onion and sauté for 2–3 minutes until soft.
3. Add the marinated chicken and cook for 10–12 minutes until fully cooked and any liquid has evaporated.
4. Stir in the flour and cook for a further 2–3 minutes.
5. Add the chicken stock and cook for 3–4 minutes until thickened, then stir in the cream and fresh coriander. Remove from the heat and let the mixture cool completely.
6. Meanwhile, preheat the oven to 180°C/160°C fan.
7. Unroll the puff pastry sheet and cut it in half lengthways. Place one half on a baking tray (use the paper the pastry comes wrapped in to line the tray) and spread the cooled filling evenly over the top. Top with the second half of the pastry and press the edges to seal. Cut a few diagonal slashes in the top of the pastry to let the steam escape.
8. Brush with egg wash and bake in the oven for 20–25 minutes, or until golden and crisp. Serve hot with potatoes and salad.