Bake 13: Tikka Masala Pie

We have entered the pastry episode! First up is a savory pie. This is another less American baking thing, at least on the west coast. We had chicken pot pie growing up but we didn't put all kinds of savory things in pies. I decided to take an Indian inspired direction, thinking how yummy a tikka masala would be inside a pie, kind of like marrying tikka masala with a samosa. 

Ingredients (will be listed through the steps)

2 1/2 lbs of boneless skinless chicken thighs

1 clove garlic

1/2 inch fresh ginger

1 tsp chili powder

juice of 1/2 lemon

1/2 tsp salt

Cut the chicken into bite size pieces and place in a bowl. Grate the garlic and ginger into the bowl, add the remaining ingredients and stir until well mixed. Place in the fridge for 30 minutes. 

Once it has been 30 minutes mix up the following items and add them to the marinating chicken:

3/4 cup plain greek yogurt

1/4 cup vegetable oil

1 tsp garam masala

1 tsp ground coriander

1/2 tsp ground cinnamon

1/2 tsp chili powder

1/2 tsp ground fenugreek

1 tsp salt

Cover with plastic wrap, return the chicken to the fridge and marinate at least 4 hours. Since we don't always have all day to cook, you can do these two steps the evening before or in the morning on the day you want to make the pie. 

Next up, the pie dough:

2 1/4 cups flour  

3/4 cup cold salted butter, cubed

3/4 cup heavy cream 

Pulse the flour and butter in a food processor until it resembles coarse sand. Stream in the heavy cream until the dough begins to clump. Pour onto a clean counter, press together. Divide the dough in half, shaping into discs and wrapping in plastic wrap. Place in the fridge until it is time to roll out. 

Heat the oven to 400 degrees. On a rimmed baking sheet or similar pan, spread the chicken. Bake until cooked through, 15 minutes or so. Once removed from the oven, brush the chicken with the following mixture:

1 tbsp salted butter

2 tsp lime juice

1 tsp garam masala

While the chicken is cooking, make the masala. In a saucepan, heat the following:

Dash of vegetable oil

1/2 apple chopped (or a small onion*)

2 1/2 inches of fresh ginger, grated

5 cloves garlic, grated

Then add:

3 tsp ground coriander

3 tsp chili powder

3 tsp turmeric

3 tsp garam masala

2 tsp salt

3 medium tomatoes, chopped

1 cup of frozen mixed vegetables

Once that has melded for a few minutes, mix in the cooked chicken. Set aside while you roll out the dough. 

Heat the oven to 350 degrees. Remove the dough from the fridge, roll the first disc into a round larger than your pie plate and 1/4 inch thick. Fit in the base of the pie plate, leaving the overhang. Sprinkle 2 tbsp corn starch on the bottom of the pie plate. Add the chicken mixture. Roll the second round of dough and place over the top of the pie. Cut off the excess and crimp the edges in the style of your choice. Cut a hole in the center for the steam to escape during baking. Brush with a beaten egg. 

Bake the pie for 45-50 minutes until the crust is browned and the filling is heated through.

Allow to cool a few minutes and then enjoy!

*You will see as I post savory recipes that I don't use onion. We have a family member who is sensitive to onion so we skip it in our cooking. If there is reason to use onion, or if I replace it with another item I will note that in the recipe.