Chicken Tikka Masala Pie Recipe
Spice Mix:
2 teaspoons or 5g of Garam Masala
1 teaspoon or 3g of Turmeric
1 teaspoon or 3g of Cumin
½ teaspoon or 2g of Paprika
½ teaspoon or 2g of Ginger
1 teaspoon or 2g of Coriander
1 teaspoon or 3g of Salt
Chicken Marinade:
¼ Cup or 50g of Yoghurt
4g of Garlic
½ lemon, zest and juice
½ lime, zest and juice
1 Cup or 200g Diced, boneless skinless chicken thighs (2 ea)
Half of the above spice mix 1 tablespoon and ½ teaspoon or 10g
Chicken Sauce:
1 Tablespoon or 6g of Pomace Oil
½ Cup or 53g of Shallots
½ Cup or 154g of Diced Tinned Tomatoes
2 Tablespoons or 22g of Cream
1 Tablespoon or 4g of Chicken stock, heavily reduced to a glaze
½ teaspoon or 4g of Cornstarch
2 Tablespoons or 6g of Cold Water
½ Cup or 9g of Cilantro leaves, rough chopped
Filling the Pie:
2 140g balls of pastry dough
2 80g balls of pastry dough
1 Egg yolk
Toasting the Spices:
In a sauté pan over medium heat, toast the spices for 30 seconds. Once fully toasted, grind spices into a fine powder. Divide mixture in half by weight and put them into two separate bowls. Set one bowl aside.
Chicken Marinade:
Using half of the spice mix, combine with yoghurt, lemon and lime zest.
In a blender, add garlic, lemon and lime juice. Blitz until smooth. Once blended, add to the yoghurt mix.
Dice chicken into 2-by-1 inch pieces and add to the yoghurt mixture. Leave in the fridge to marinate for 24 to 48 hours.
Cooking the Chicken:
Place a silicone mat on a full sheet tray. Spread a thin layer of marinated chicken on top.
Heat oven to 350℉. Cook chicken until golden, roughly 25-30 minutes.
Remove from the oven and let cool in the fridge.
Making the Sauce:
Warm pomace oil in a heavy-bottom pan. Add shallots and cook until tender. Add the second half of the spice mix that you had set aside. Cook for 3 to 4 minutes.
Open can of tomatoes and cut them into large pieces. Add to the shallot mix and simmer for 10 minutes.
Add cream and simmer for an additional 10 minutes.
Add chicken stock for 10 minutes. (To improve flavor, we recommend reducing your stock by half prior to this step.)
In a separate bowl, mix cold water and cornstarch with a whisk. Add this to the sauce and stir. Let simmer for 10 minutes, then remove from heat and let it cool.
Add the cooked chicken and chopped cilantro to the sauce.
Filling the Pie:
Heat oven to 375℉.
Roll two 140g balls of pastry dough into 7-inch circles to form the pie bases. Roll two 80g balls of pastry dough into 4-inch circles to form the pie tops.
Butter your pastry rings, then dust with flour, shaking off excess. Transfer pastry into pastry rings. (Ideally, use two 3 ½” x 2 ⅛” pastry rings with no bottom. Alternatively, use an extra large muffin tin.)
Fill each pie crust base just shy of the top. Gently brush water on pie tops and place on top of the base, then crimp along the edges. Bake for 25 minutes.
Whisk an egg yolk with a splash of water and a pinch of salt. Remove the pie and brush the top with the egg mixture. Bake for an additional 25 minutes.
Remove and allow to cool for 30 minutes before serving.
To learn more about Zingerman's Cornman farms, visit https://zingermanscornmanfarms.com/
