Fusion Kitchen · Dinner
Creamy Curry Chicken Pot Pie
Chicken Tikka Masala Pot Pie
A British-Indian comfort showpiece, the nation's most loved adopted dish encased in a golden shortcrust shell so the tandoor-spiced tomato and cream filling and the flaky British pastry tradition meet in one deeply satisfying family centrepiece.
$
25 minsPrep
55 minsCook
1 hr 20 minsTotal
MediumLevel
Nutrition per serving
652Calories
38gProtein
32gFat
54gCarbs
8gSugar
2gFiber
715mgSodium
125mgChol
Goes well with
Viognier, Condrieu, Rhône ValleyViognier, Condrieu, Rhône Valley — A ref...
local
Kingfisher Premium LagerKingfisher Premium Lager — A crisp, refr...
international
Instructions
1
Prep
Dice half a large onion finely, grate 2 garlic cloves and 12g ginger. Cut chicken thighs into 3cm pieces. Measure all spices. Grate cucumber, squeeze dry. Chop mint. Mix yoghurt, cucumber, cumin, mint, and a pinch of salt for raita. Remove pastry from fridge.
2
Bloom
Melt 20g butter in a medium saucepan over medium heat. Add diced onion, cook 6–7 minutes until deep golden. Stir in garlic and ginger, cook 1 minute until fragrant and no raw smell remains.
3
Build 1
Add tomato paste and all spices (garam masala, cumin, paprika, coriander, turmeric, chilli powder). Stir constantly 2 minutes until paste darkens and spices release their aroma.
4
Sear
Add chicken pieces, stir to coat thoroughly in the spice base. Cook 4–5 minutes over medium-high heat until chicken is sealed on all sides and no longer pink outside.
5
Simmer
Add canned tomatoes, salt, and sugar. Simmer uncovered 12–14 minutes until sauce thickens and chicken is just cooked through. Stir in double cream, simmer 2–3 minutes. Remove from heat, cool 10–12 minutes until filling is warm but not piping hot.
6
Bake
Preheat oven to 200°C. Line a 20cm pie dish with half the pastry, pressing into corners. Spoon cooled filling into case, cover with remaining pastry, crimp edges firmly, cut 2 steam vents. Brush with egg wash, scatter nigella seeds. Bake 25–28 minutes until pastry is deep golden and filling bubbles at vents.
7
Rest and plate
Let pie rest 5 minutes before cutting. Transfer to the table whole. Serve with cucumber raita and mango chutney alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 450g (15.9 oz) boneless skinless chicken thighs
- 20g (0.7 oz) unsalted butter
- 0.5 large onion
- 2 garlic cloves
- 12g (0.4 oz) fresh ginger
- 1 tbsp tomato paste
- 1 tsp garam masala
- 0.5 tsp ground cumin
- 0.75 tsp smoked paprika
- 0.5 tsp ground coriander
- 0.25 tsp ground turmeric
- 0.25 tsp kashmiri chilli powder
- 200g (7.1 oz / 0.5 can) canned chopped tomatoes
- 75ml (1/3 cup) double cream
- 0.5 tsp fine sea salt
- 0.25 tsp soft brown sugar
- 250g (8.8 oz) ready-made shortcrust pastry
- 0.5 large egg
- 0.5 tsp nigella seeds
- 100g (3.5 oz) full-fat Greek yogurt
- 0.25 medium cucumber
- 2g (pinch) fresh mint
- 0.5 serving mango chutney