Chicken Tikka Pie
A twist on the classic British pie, this Indian-inspired dish features chicken tikka in a rich and creamy filling, topped with a crispy mash crust.
Ingredients
- ●1 pound Boneless, skinless chicken breast
- ● For the marinade:
- ●1/2 cup Yogurt
- ●2 tablespoons Lemon juice
- ●1 teaspoon Garam masala
- ●1 teaspoon Cumin
- ●1 teaspoon Coriander
- ●1/2 teaspoon Cayenne pepper
- ●1/2 teaspoon Salt
- ●2 tablespoons Butter
- ●1 medium Onion
- ●2 cloves Garlic
- ●2 tablespoons All-purpose flour
- ●1 cup Chicken broth
- ●1/2 cup Heavy cream
- ●2 cups Mash
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a large bowl, whisk together the yogurt, lemon juice, garam masala, cumin, coriander, cayenne pepper, and salt. Add the chicken and mix until coated.
- 3
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
- 4
Heat 1 tablespoon of butter in a large skillet over medium-high heat. Remove the chicken from the marinade, letting any excess liquid drip off.
- 5
Add the chicken to the skillet and cook until browned on both sides and cooked through, about 6-8 minutes.
- 6
Transfer the chicken to a plate and cover with foil to keep warm.
- 7
In the same skillet, add the remaining 1 tablespoon of butter. Add the onion and cook until softened, about 3-4 minutes.
- 8
Add the garlic and cook for an additional minute.
- 9
Sprinkle the flour over the onion mixture and cook for 1 minute.
- 10
Gradually add the chicken broth, whisking constantly, and bring to a boil.
- 11
Reduce the heat to low and simmer for 2-3 minutes or until the sauce thickens.
- 12
Stir in the heavy cream and cook for an additional 1-2 minutes or until heated through.
- 13
To assemble the pie, place a layer of the chicken tikka mixture in a 9x13 inch baking dish.
- 14
Top with a layer of mash, then a layer of the chicken tikka mixture, and repeat until all ingredients are used, ending with a layer of mash on top.
- 15
Bake for 25-30 minutes or until the top is golden brown.
- 16
Serve hot and enjoy!