Chicken Tikka Pie
Food
Main Courses
Swapping a traditional filling for chicken tikka will tick the growing trend for different flavours and high street offerings. It can be served with mash but for those who are […]
10 Servings
Ingredients
500g ready to use shortcrust pastry
40ml vegetable oil
25g butter
250g onions, roughly chopped
200g chicken tikka masala paste
100g red peppers, diced
1kg chicken breast, diced
1 x 800g tin Maggi Rich & Rustic Tomato Sauce
75g mango chutney
150ml whipping cream
150ml 0% fat natural yogurt
200ml water
Coriander leaves, chopped
Pinch salt
Method
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Heat the oil and butter in a large pan, add onions and a pinch of salt. Cook for 15-20 minutes until soft and golden
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Add tikka paste and peppers, cook out for approximately 5 minutes
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Add the chicken and stir well to coat. Cook for 2 minutes, then add the tomato sauce and water. Cover and simmer for 15 minutes, stirring occasionally, until the chicken is cooked through
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Remove the lid, add mango chutney, cream and yogurt. Leave to one side to cool
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Line a deep pie dish with the pastry, keeping some back for the lid
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Prick the bottom with a fork a few times and then add the chicken. Egg wash the rim and cover with the remaining pastry. Egg wash and make a small hole in the middle to let out any moisture
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Top with rock salt and cracked black pepper or even use some poppy seeds for taste and effect
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Bake at 180°C for approximately 35-40 minutes, until the pastry is golden and crisp
- Decorate with chopped coriander leaves and serve with green vegetables seasoned with onion granules
