Chicken Tikka Masala Puff Pastry Pie

Name: Chicken Tikka Masala Puff Pastry Pie with Cucumber Carrot Salad
Total time: 60 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 1 Piece of Brown onion; 10 Grams of Butter; 15 Grams of Ginger garlic paste; 2 Grams of Smoked paprika powder; 2 Grams of Curry powder; 2 Grams of Garam masala; 2 Grams of Chipotle powder; 70 Grams of Tomato paste; 1 Piece of Chicken stock cube; 200 ML of Water; 1 Grams of Fenugreek leaves; 100 Grams of Green peas; 150 ML of Cooking cream; 15 Grams of Honey; 1 Piece of Organic Eggs; 250 Grams of All-Butter Puff Pastry; 5 Grams of Nigella seeds; 15 Grams of Fresh coriander; 1 Piece of Carrot; 1 Piece of Cucumber; 1 Piece of Lime; 0 Tsp of Salt; 0 Tsp of Black pepper

with Cucumber Carrot Salad

What if a samosa and a Sunday roast had a baby? This pie’s the flaky, spicy lovechild you didn’t know you needed, with a crisp salad sidekick to keep things cool.

3 Reviews

Cals 1342 · Prot 71 · Carbs 96 · Fat 77

Chef's choice

Family Friendly

60 min

Chicken Tikka Masala Puff Pastry Pie with Cucumber Carrot Salad

What if a samosa and a Sunday roast had a baby? This pie’s the flaky, spicy lovechild you didn’t know you needed, with a crisp salad sidekick to keep things cool.

3 Reviews

Cals 1342 · Prot 71 · Carbs 96 · Fat 77

Chef's choice

Family Friendly

Ingredients

Chicken

Chicken breast

400 Grams

Brown onion

1 Piece

Butter 4*

10 Grams

Ginger garlic paste

15 Grams

Smoked paprika powder

2 Grams

Curry powder

2 Grams

Garam masala

2 Grams

Chipotle powder

2 Grams

Tomato paste

70 Grams

Chicken stock cube 4*5*9*15*

1 Piece

Water

200 ML

Fenugreek leaves

1 Gram

Green peas

100 Grams

Cooking cream 4*

150 ML

Honey

15 Grams

Organic Eggs 5*

1 Piece

All-Butter Puff Pastry 4*10*11*

250 Grams

Nigella seeds 13*

5 Grams

Salad

Fresh coriander

15 Grams

Carrot

1 Piece

Cucumber

1 Piece

Lime

1 Piece

Salt

0.3 Tsp

Black pepper

0.3 Tsp

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *10 Wheat, *11 Gluten, *13 Mustard

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	5601 / 1342
Fats (g)	77.3
of which saturated (g)	25.4
Carbohydrates (g)	96
of which sugars (g)	21.3
Fibers (g)	11.5
Proteins (g)	71
Salt (g)	5.4

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Preheat the oven to 200°C (no fan). Place the oven rack at the bottom of the oven.
Peel and finely chop the onion.
Slice the chicken breast into strips or small bite-sized pieces.

Tip! Feel free to use just 1/2 an onion if it's too much.

2 Make filling

Heat a large pot over a medium-high heat with butter.
Fry the onion for 3-4 min until softened.
Add the chicken and fry for 3-5 min until lightly browned.
Add the ginger garlic paste, smoked paprika, curry powder, garam masala and a pinch of chipotle powder (spicy!) and fry for 2 min.
Add the tomato paste, 0.5 stock cube, measured water, and a pinch of fenugreek.
Mix, cover and simmer for 3-4 min.

3 Finish sauce

Meanwhile, pick and finely chop the coriander.
Once the chicken is cooked, add the green peas, 100 ml of cooking cream and honey to the pot.
Simmer for 2 min until the sauce thickens.
Remove from heat, stir in half the coriander (reserving the rest for the salad), and set aside.

4 Prep pastry

Whisk the eggs in a small bowl.
Pour the chicken filling into an ovenproof baking pie dish or casserole.
Unroll the puff pastry sheet, and lay it over the baking dish, pressing or crimping down any of the extra dough over the sides (see Tip!).
Brush the pastry sheet with a light coating of egg wash, and sprinkle over half the nigella seeds.
Make slits in the centre to allow for steam to vent through.

Tip! Check that your baking dish is no wider than the size of the puff pastry sheet, otherwise roll out the pastry just a bit to fit.

5 Bake

Bake the pie at the bottom or lowest rack of your oven for 35-40 min until the puff pastry is golden brown in colour, and cooked through.
After 30 min, If the pastry is browning too quickly at the edges and the centre is not fully baked, loosely cover with foil or baking paper.

Tip! Baking at the bottom of the oven will help give the puff pastry a lift from the heat below so that you get a well risen crust.

6 Make salad and Serve

Meanwhile, peel and slice the carrots into half moons.
Slice the cucumber into half moons.
Slice the lime into wedges.
Combine the vegetables in a bowl with a squeeze of lime and the remaining nigella seeds. Season with salt and pepper to taste.
Serve the Chicken Tikka Masala Puff Pastry Pie with the Cucumber Carrot Salad to the side.