Chicken/Paneer Tikka Masala Pie
Ingredients
- 500gms chicken breast or paneer - chopped
- 1 large red onion - finely chopped
- 250gms baby spinach leaves
- 1 teaspoon coconut oil
- 1 cinnamon stick
- 5 Black cardamoms
- 4-5 cloves garlic - minced
- 4cm ish chunk ginger - minced
- 1 heaped tsp cumin seeds
- 1-2 tsp turmeric
- 1-2 tsp ground coriander powder
- 1- 2 tsp garam masala (skip if you would like it milder)
- 140gm tin tomato purée
- 1 large handful coriander - finely chopped
- 100mls double cream or coconut milk
Preparation
Fry the red onion in the oil. Add the cinnamon stick, black cardamoms & cumin seeds. When the onions are starting to brown (I like them a little dark so they melt into the sauce) add the garlic, ginger & a chopped chilli or 2? if you like it spicy.Stir for a couple of minutes
Add your choice of protein & brown
Finally, add a 140gm tin of tomato purée, 1 pint of water, the spices & a handful of chopped coriander
Simmer for about 20 - 30 minutes until cooked. Add a little water if the sauce seems too dry
Stir in the washed baby spinach leaves and cook for a couple of minutes to wilt them
Just before serving stir in about 100mls of double cream or coconut cream if dairy free
To turn it into a pie, just cool the curry down and keep it in the fridge
When ready, pour into an oven proof dish and cover with a layer of puff pastry - (I used 200gms ready made @jus_rol rolled out thinly to cover my dish
Brush with some egg wash
Sprinkle with Nigella seeds
Bake in the oven 200’C for 20 mins