Ingredients
Scale
- 1 pound chicken fillet, diced
- 2 tablespoons tikka masala paste
- 1 cup yogurt
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 cup heavy cream
- 1 tablespoon vegetable oil
- 1 package pie crusts
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Marinate chicken in yogurt and tikka masala paste for at least 1 hour.
- Heat oil in a pan, add onion, garlic, and ginger. Sauté until golden.
- Add marinated chicken and cook until no longer pink.
- Stir in heavy cream and simmer for 10 minutes.
- Preheat oven to 375°F (190°C).
- Fit one pie crust into a pie dish and add chicken mixture.
- Cover with second pie crust and seal edges.
- Cut slits on top crust for steam to escape.
- Bake for 30-35 minutes until golden brown.
- Let cool for 10 minutes before serving.
Notes
- Use store-bought pie crust for convenience.
- Adjust spice level to your preference.
- Can be made ahead and frozen before baking.
- Prep Time: 1 hour
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Indian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Chicken Tikka Masala Pie, Atul Kochhar, Indian Pie, Chicken Pie