This recipe from Atul Kochhar comes from the newly released “The Really Quite Good British Cookbook: The Food We Love From 100 of Our Finest Chefs, Cooks, Bakers, and Food Heroes,” edited by William Sitwell.
CHICKEN TIKKA MASALA PIE
45 minutes plus resting/marinating
1 hour 15 minutes
4 to 6
For the First Marinade
- 1 clove garlic, peeled
- 1/2-inch piece of fresh ginger, peeled
- 1 teaspoon chili powder
- Juice of 1/2 lemon
- 1 kilogram (2 1/4 pound) boneless chicken thighs, chopped into bite-sized pieces
For the Second Marinade
- 250 grams (9 ounces) Greek-style yoghurt
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 50 milliliters (1 1/2 fluid ounces) vegetable oil
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried fenugreek leaves
- 2 teaspoons gram flour
- A small knob of butter, melted
- 2 teaspoons lime juice
- 1 teaspoon chaat masala or garam masala
For the Pastry
- 250 grams (9 ounces) plain flour, plus extra for dusting
- 1 teaspoon sea salt
- 250 grams (9 ounces) cold, unsalted butter
For the Masala
- 1 small onion, peeled
- 10 cloves garlic, peeled
- Vegetable oil
- 2 1/2-inch piece of fresh ginger, peeled
- 3 level teaspoons ground coriander
- 3 level teaspoons chilli powder
- 3 level teaspoons turmeric
- 3 level teaspoons garam masala
- 2 large bunches fresh coriander, leaves picked
- 3 ripe tomatoes
For the first marinade, finely grate the garlic and ginger and place in a bowl. Add the chili 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 to 6 hours.
Heat the barbecue, or the oven to 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 milliliters (1 1/2 fluid ounces) 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 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 1/4 inch thick. Line the base of an 8-inch pie dish 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 to 40 minutes, or until the pastry is golden and the filling is hot.
Recipe copyright Atul Kochhar, Benares (Mayfair) and Sindhu (Marlow), London. Reprinted from “The Really Quite Good British Cookbook: The Food We Love From 100 of Our Finest Chefs, Cooks, Bakers, and Food Heroes,” edited by William Sitwell. Published by Nourish.