Recipes

Chicken Tikka Pie


Chicken Tikka Pie

Chicken Tikka Pie Recipe by Atul Kochhar

Chicken Tikka Pie Recipe by Atul Kochhar , Add the chilli powder, lemon juice, chicken & salt and mix well, then set aside to marinate for 30 minutes. FOR THE FIRST MARINADE 
1 garlic clove, peeled
1cm piece of fresh ginger, peeled
1 teaspoon chilli powder
Juice of ½ lemon
Chicken thigh, boneless, skin-off - 750gms
Salt

METHOD
For the first marinade, finely grate the garlic and ginger and place in a bowl. Add the chilli powder, lemon juice, chicken & salt and mix well, then set aside to marinate for 30 minutes.


FOR THE SECOND MARINADE
250g greek-style yoghurt
1 teaspoon each garam masala and ground coriander
50ml vegetable oil
½ teaspoon each ground cinnamon, chilli powder and dried fenugreek leaves (kasoori methi)
2 teaspoons gram flour
Salt

FOR BRUSHING
Small knob of butter
2 teaspoons lime juice
1 teaspoon chaat masala

For the second marinade, add all of the ingredients into a mixing bowl and mix thoroughly, Add the chicken, mix together well, then leave to marinate for a further 4 to 6 hours.

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. Dice them into smaller pieces (approx 2cm dices).


FOR THE MASH POTATO
250g potato (desiree / king edwards)
½ teaspoon sea salt
50g cold unsalted butter
30ml double cream

For the mash potato, boil the peeled & washed potatoes, mash (pass it through Moulin or Sieve for better results) and add the butter, cream and seasoning.


FOR THE MASALA
1 small onion, peeled
2 garlic cloves, peeled
Vegetable oil 2cm piece of fresh ginger, peeled
2 level teaspoons each ground coriander, chilli powder and garam masala
½ teaspoon of turmeric powder and dried fenugreek leaves (kasoori methi)
½ large bunches of fresh coriander, leaves picked
3 ripe tomatoes
20ml double cream

Preheat the oven to 180ºC/ 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 and golden brown. 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 and the tomatoes are mashedup. Toss the chicken in the masala along with cream and stir well. Add to a dish roughly 20 x 20 x 6cm

Add the mash potato onto the top of the filling. Sprinkle Garam masala and couple of cubes of butter.

Bake in the oven for 12 to 15 minutes and the potato topping got a golden brown crust