Hey there food enthusiasts!
It’s Al here, sharing another culinary adventure from my cozy kitchen. On today’s menu, we’re traveling the globe without leaving home—combining the warm, vibrant spices of India with a British classic. Who doesn’t love the hearty, familiar embrace of a pie? But hold your horses (or should I say rickshaws?), because we’re about to spice up the traditional with a mouth-watering twist: Oven-Baked Chicken Tikka Masala Pie with Flaky Puff Pastry Crust.
Now, I know what you might be thinking. “Al, curry in a pie? Are you mad?” Well, perhaps a little—but aren’t all the best people? I say yes! And after a hectic day of entertaining the kids, trust me, this dish is the flavorful hug you need.
Let’s talk about those spices for a sec—garam masala, cumin, paprika, and a touch of chilli—they’re what bring the magic to the chicken. The little ones might squirm at the word “spice,” but this dish is perfectly balanced; it’s warmth rather than heat. The creamy tomato base brings everything together, playing nice with chunks of tender chicken hidden under a golden blanket of puff pastry (which, let’s not kid, is everyone’s favorite part).
Getting this pie right is a breeze. I’m all about getting maximum flavor for minimum fuss, focusing on bringing out the best in simple ingredients. The puff pastry cap takes all the work out, giving you a bit of well-deserved rest. There’s something quite satisfying about tucking in that pastry over the rich, aromatic filling.
I served up this East-meets-West creation to my gang, and it was all smiles and requests for seconds. Even my pickiest eater, who claims to have a “sophisticated palate” (at the ripe old age of six), ate it up without swapping her fork for a negotiation tool. That’s saying something, right?
Not only did it pass the family taste test, but the leftovers (shock, we had any!) were just as scrumptious the next day. Kitchen victory? I think so!
So tie on your apron, crank up that oven, and let’s make a pie that’ll change the way you look at dinner. This Oven-Baked Chicken Tikka Masala Pie is a game-changer, folks—a true testament to the delicious harmony of blending cultures on a plate. Get ready for your taste buds to dance and your belly to be comforted.
Until next time, keep the adventures in flavor bold, and the company in the kitchen even bolder!
Cheers,
Al
Ingredients
– 500g chicken breast, cut into bite-sized pieces
– 1 tablespoon vegetable oil
– 2 teaspoons garam masala
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/2 teaspoon ground turmeric
– 1/2 teaspoon chili powder
– Salt to taste
– Black pepper to taste
– 1 large onion, finely chopped
– 3 cloves garlic, minced
– 1-inch piece ginger, grated
– 1 can (400g) chopped tomatoes
– 100ml heavy cream
– 1 tablespoon tomato paste
– 1 teaspoon sugar
– 1 teaspoon dried fenugreek leaves (optional)
– 1 sheet of puff pastry (approx. 320g), thawed if frozen
– 1 egg, beaten (for egg wash)
– Fresh cilantro, chopped, for garnishing
Method
1. Preheat your oven to 200°C (392°F).
2. In a mixing bowl, toss the chicken pieces with 1 teaspoon of garam masala, cumin, paprika, turmeric, chili powder, salt, and pepper. Ensure each piece is evenly coated with the spices.
3. Heat the vegetable oil in a large pan over medium-high heat. Add the seasoned chicken pieces and cook for about 5 minutes until browned on all sides. Remove the chicken from the pan and set aside.
4. In the same pan, reduce the heat to medium. Add the chopped onion and sauté for about 2 minutes until it starts to soften. Add the minced garlic and grated ginger, and continue to cook for another 2 minutes until the onion is translucent and fragrant.
5. Stir in the remaining teaspoon of garam masala, the chopped tomatoes, heavy cream, tomato paste, sugar, and fenugreek leaves (if using). Season with salt and pepper to taste. Bring the mixture to a simmer.
6. Return the chicken to the pan and mix well to ensure the pieces are coated in the sauce. Simmer for about 10 minutes, allowing the chicken to cook through and the flavors to meld.
7. While the chicken is simmering, roll out the puff pastry sheet on a floured surface to ensure it will fit over your pie dish.
8. Transfer the chicken tikka masala to a pie dish (approximately 9-inch in diameter).
9. Carefully lay the puff pastry over the top of the chicken mixture. Trim any excess pastry and crimp the edges to seal. Make a few slits in the center of the pastry to allow steam to escape.
10. Brush the top of the pastry with the beaten egg to create a golden glaze when baked.
11. Place the pie dish on a larger baking sheet to catch any spills, and bake in the preheated oven for 20-25 minutes, or until the pastry is puffed up and golden brown.
12. Remove the pie from the oven and let it rest for 5 minutes. Garnish with chopped fresh cilantro before serving. Enjoy your fusion of Indian spices and British comfort food!
