Atul Kochhar’s Chicken Tikka Masala Pie

Cooking Time

Ingredients

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Ingredients For the first marinade

  •   1 garlic clove, peeled
  •   1cm piece of fresh ginger, peeled
  •   1 teaspoon chilli powder
  •   Juice of ½ lemon

For the second marinade

  • g Greek-style yoghurt
  •   1 teaspoon each garam masala and ground coriander
  • ml vegetable oil
  •   1/2 teaspoon each ground cinnamon, chilli powder and dried fenugreek leaves
  •   2 teaspoons gram flour

For brushing

  •   Small knob of butter
  •   2 teaspoons lime juice
  •   1 teaspoon chaat masala or garam masala

For the pastry

  • g plain flour, plus extra for dusting
  •   1 teaspoon sea salt
  • g cold unsalted butter

For the masala

  •   1 small onion, peeled
  •   10 garlic cloves, peeled Vegetable oil
  •   6cm piece of fresh ginger, peeled
  •   2 level teaspoons each ground coriander, chilli powder, turmeric and garam masala
  •   2 large bunches of fresh coriander, leaves picked
  •   3 ripe tomatoes

Method

  • 1

    Step 1

    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.
  • 2

    Step 2

    For the second marinade, add all of the ingredients to the chicken, mix together well, then leave to marinate for a further 4 to 6 hours.
  • 3

    Step 3

    Skewer the marinated chicken pieces and cook over a barbecue, or in a hot oven at 200ºC/400ºF/gas 6, for 15 minutes, or until cooked through. Brush with a mixture of butter, lime juice and chaat masala and set aside.
  • 4

    Step 4

    For the pastry, sieve the flour and salt into a bowl. Cube the butter, then rub in with your fingertips until the mixture resembles breadcrumbs. Add 105ml of cold water and gently mix into dough.
  • 5

    Step 5

    Dust the dough with flour, wrap in cling film and leave to rest in the fridge for 30 minutes.
  • 6

    Step 6

    Preheat the oven to 160ºC/325ºF/ gas 3. For the masala, chop the onion and garlic, then add with a little vegetable oil to a pan over medium heat and sauté for 5 minutes until soft. Finely grate the ginger into the pan and cook for 2 minutes until golden.
  • 7

    Step 7

    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.
  • 8

    Step 8

    Roll out the pastry to just under 1/2cm thick. Line the base of a pie dish (roughly 20cm x 20cm x 6cm), then add the chicken filling.
  • 9

    Step 9

    Lay another 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 to 40 minutes, or until the pastry is golden and the filling is hot.
  • 10

    Step 10

    Garnish with summer berry chutney, raspberry purée, chives, and frisée lettuce.

Ingredients

  • 1 garlic clove, peeled
  • 1cm piece of fresh ginger, peeled
  • 1 teaspoon chilli powder
  • Juice of ½ lemon
  • 250 g Greek-style yoghurt
  • 1 teaspoon each garam masala and ground coriander
  • 50 ml vegetable oil
  • 1/2 teaspoon each ground cinnamon, chilli powder and dried fenugreek leaves
  • 2 teaspoons gram flour
  • Small knob of butter
  • 2 teaspoons lime juice
  • 1 teaspoon chaat masala or garam masala
  • 250 g plain flour, plus extra for dusting
  • 1 teaspoon sea salt
  • 250 g cold unsalted butter
  • 1 small onion, peeled
  • 10 garlic cloves, peeled Vegetable oil
  • 6cm piece of fresh ginger, peeled
  • 2 level teaspoons each ground coriander, chilli powder, turmeric and garam masala
  • 2 large bunches of fresh coriander, leaves picked
  • 3 ripe tomatoes