Chicken Paneer Tikka Masala Pie
Ingredients
- 500g chicken breast or paneer, chopped
- 1 large red onion, finely chopped
- 250g baby spinach leaves
- 1 teaspoon coconut oil
- 1 cinnamon stick
- 5 black cardamoms
- 4-5 cloves garlic, minced
- 4cm ginger, minced
- 1 heaped teaspoon cumin seeds
- 1-2 teaspoons turmeric
- 1-2 teaspoons ground coriander powder
- 1-2 teaspoons garam masala (optional, skip for milder)
- 140g tin tomato purée
- 1 pint water
- 1-2 chopped chillies (optional)
- 1 large handful coriander, finely chopped
- 100ml double cream or coconut milk
- 200g puff pastry
- 1 egg for egg wash
- Nigella seeds for sprinkling
Preparation
Fry the red onion in the coconut oil.
Add the cinnamon stick, black cardamoms, and cumin seeds.
When the onions start to brown, add the garlic, ginger, and 1-2 chopped chillies if desired.
Stir for a couple of minutes.
Add the chicken or paneer and brown it.
Add the tomato purée, 1 pint of water, turmeric, ground coriander powder, garam masala if using, and a handful of chopped coriander.
Simmer for 20-30 minutes until cooked, adding more water if the sauce is too dry.
Stir in the baby spinach leaves and cook for a couple of minutes to wilt them.
Just before serving, stir in the double cream or coconut milk.
Cool the curry and refrigerate it to make the pie.
Pour the cooled curry into an oven-proof dish.
Cover with a layer of puff pastry.
Brush the pastry with egg wash.
Sprinkle with Nigella seeds.
Bake in a preheated oven at 200°C for 20 minutes.
Tips
This dish is mild and suitable for the whole family, including babies from 6 months.
Swap chicken for paneer or tofu for a plant-based version.
The curry can be enjoyed with rice or naan instead of making a pie.
