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.
NEW
Cals 1343 · 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.
NEW
Cals 1343 · 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) 5604 / 1343
Fats (g) 77.4
of which saturated (g) 25.4
Carbohydrates (g) 96
of which sugars (g) 21
Fibers (g) 11.7
Proteins (g) 71.1
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

Prep

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.
Make filling

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.
Finish sauce

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.
Prep pastry

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.
Bake

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.
Make salad and Serve

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.
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