Chicken Tikka Pasty

Chicken Tikka Pasty is a savory, handheld turnover pastry featuring a bold spiced chicken tikka masala filling encased in a buttery, golden crust. This recipe is inspired by the traditional Cornish pasty mining lunches, combining English heritage with aromatic Indian flavors. 

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How to make the perfect chicken Tikka Pasty Updated (April 1, 2026): I first discovered Cornish Pasties at Cornish Pasty Co. in Tempe Arizona, and I’ve spent the years since trying to recreate their Chicken Tikka Pasty with that perfect balance of flaky, golden crust and spicy, succulent filling. While I originally posted the recipe in June of 2012, since then I have made a couple of changes to it. I have updated the recipe accordingly and also the images as well.

What is a Cornish Pasty?

The Cornish Pasty is a British baked turnover pastry. It was designed as a functional lunch for miners in Cornwall, England. The thick, crimped edge wasn’t just for aesthetics—it served as a ‘handle.’ Miners with soot-covered hands could hold the pasty by this thick crust, eat the delicious filling, and discard the dirty edge afterward. Traditionally it is made with meat and potatoes but inspired by one of my favorite restaurants in Tempe, Arizona I am sharing a chicken tikka pasty version of it.

Why My Previous Recipe for Cornish pasty Wasn’t It

In my original 2012 version, I treated the dough like a standard shortcrust or pie pastry dough. It was too crumbly and delicate. To get that authentic, sturdy-yet-flaky shell, I realized the dough needs more hydration and a bit more kneading to develop the gluten. This allows it to hold the heavy Tikka filling without breaking.

I have also revamped the filling to be saucier and better spiced. In the previous version I did not cook the filling, but in this one I do. It increases the time, but the results are worth it.

To get that professional, bakery-style finish, I switched from a milk wash to a rich egg wash and increased the bake time. This ensures a deep golden-brown crust that stays crisp.

FAQs, Tips & Tricks to get the perfect Chicken Tikka Pasty

• The Flour:

While traditional pasty dough often calls for bread flour for extra strength, I’ve found that All-Purpose Flour works beautifully for the home baker, providing a tender bite that isn’t too tough. It is also more easily available here in India.

I have also successfully made this dough with whole wheat flour, so please feel free to substitute if that is your preference. You might need to adjust the liquid proportion.

• The filling/vegetarian alternative:

I prefer using chicken breasts for a leaner bite, but if you want a richer, more succulent filling, chicken thighs are an excellent substitute and hold up well during the longer bake time.

You can also replace the chicken with Tofu or Paneer for a vegetarian version.

Potatoes used here are the red bliss potatoes. You can use russet, but I like how the waxy texture of red bliss potatoes ensures the potato cubes stay intact during the long bake, providing a great structural contrast to the succulent chicken. Just make sure to chop them into small cubes.

• Can I make these pasties ahead of time?

  Yes! This recipe is incredibly freezer-friendly and perfect for meal prep. Here are the best ways to prepare them in advance:

  • Component Prep: Both the pasty dough and the chicken tikka filling can be made up to 24 hours in advance. Store them separately in the refrigerator and assemble the next day when you are ready to bake.

  • Freeze Before Baking: You can fully assemble and crimp the pasties, then freeze them raw. To bake from frozen, simply add an extra 10–15 minutes to the original baking time at 180°C. (Do not thaw them first, as this can make the pastry soggy).

  • Freeze After Baking: If you have leftovers or want a quick “heat and eat” meal, you can bake the pasties completely and let them cool. Pop them in the freezer in airtight container or ziplock. Once frozen, you can reheat them directly from the freezer by popping them into the oven at 200°C for 10–15 minutes until the center is piping hot and the crust is crisp again.

• Alternative for Canned Tomatoes

  If you don’t have canned tomatoes on hand, or prefer to use fresh produce, you can easily swap them out with these alternatives:

  • Fresh Tomatoes: Use 4–5 medium-sized, ripe tomatoes. To mimic the texture of canned tomatoes, blanch them in boiling water, peel the skins, and finely dice or pulse them in a blender. Add a teaspoon of sugar and a squeeze of lemon to replicate the concentrated acidity of the canned version.

  • Tomato Purée (Passata): You can use an equal amount of tomato passata/puree . It provides a smoother, more uniform texture to the chicken tikka filling and ensures every bite is perfectly saucy.

• Help! My filling is still too liquidy after 10 minutes.

  If your chicken tikka filling looks more like a soup than a thick sauce after the initial simmer, don’t worry—it just needs a little more evaporation.

  The Fix: Remove the lid and increase the heat to high. Continue cooking for another 5–10 minutes, stirring frequently to prevent sticking. You are aiming for a thick, saucy consistency (think “jammy” rather than “watery”). The sauce should heavily coat the chicken and hold its shape on a spoon, rather than running off.

  Pro-Tip: Always let your filling cool completely before assembly. Even a perfectly thickened filling will “melt” your pastry if it’s added while hot, leading to a soggy bottom instead of that signature golden crunch.

• Note about the shape:

  While the traditional Cornish pasty is famously known for its side-crimp—a sturdy, braided edge along the curve—I’ve chosen a top-crimped shape for this recipe.

  If you are looking for the historical, side-pleated technique, I highly recommend this video which demonstrates the classic method beautifully. However, I wanted recreate the specific restaurant-style pasty that first sparked my obsession. That version featured a distinct, decorative ridge along the top.

  Whether you choose a traditional side-fold or this top-crimp, the secret remains the same: a well-hydrated pasty dough that can hold its shape while baking to a perfect golden brown.

• History Snippet: For those curious about the origins of the Cornish Pasty, check out the this video .

Original Post (June 12th, 2012)

This post has been in my folder for a long time and what’s a better day to post it than at the end of the four-day celebration of Queen Elizabeth II’s Diamond Jubilee!

If you have been watching the coverage on TV of the the celebrations, I am sure you have been enamored by the grandeur that they were. Of course critics have argued that at such tough economic times do these celebration seem befitting. To avoid any debate, I will just stay clear off that topic (although there is a part of me that agrees, but this is a food blog and I want to keep it that).  I do understand that it is a big deal and maybe at such times you do need a reason to celebrate, even if it seems frivolous.

Nonetheless it was fun. It was like watching Kate and William’s wedding all over. And as befits a big British occasion, the rain  was persistent and relentless.

If you have never heard of pasties before, let me just clear I know my spellings and I am not missing an “r” in the word pasty.

A pasty is a meat pie thought to have originated in Cornwall, England in the 1800s.

The origins of the pasty are unclear, though there are many references to them throughout historical documents and fiction. The pasty is now popular world-wide due to the spread of Cornish miners, and variations can be found in Australia, the United States, Mexico and elsewhere.

Traditionally the meat of choice in the pasty has been beef, but I got the idea of using chicken tikka from this British pub in Phoenix that serves such unique fillings of pasties. If you stay in Phoenix or ever do go there, do visit the place- Cornish Pasty Company. You will love it!

The first time I made these were for my coffee group friends. I had made them mini sized, so that it would be a more favorable size for coffee. Everyone loved them. I served them with a mint yogurt dip, the way the Cornish Pasty serves them. Unfortunately, I could not take any pictures, since they all got over. I was left with some filling and made some more pasty dough, but with whole wheat flour this time. I also made them bigger. Both were equally delicious.

These pasties are very easy to make. The filling requires no prior cooking so that’s less work. Just chop the chicken, potatoes and bell peppers and mix it in the yogurt marinade. Making the dough also just takes 5-10 minutes.

The dough can be made a day in advance. Overnight marination for the chicken is great. So actually both could be made a day advance and filled and baked the day you are ready to serve them.

You could also bake them and freeze them. These freeze really well. When ready to serve just reheat them in the oven at 400F for a 10-15 minutes till hot, and you have a great meal in hand.

With the veggies, chicken, and by using whole wheat flour and baking them, this makes for a pretty healthy meal as well. And served with mint yogurt dip it’s absolutely perfect.

You could also use store bought pie dough, if you are in a hurry.

Photo from the original post published in 2012

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CHICKEN TIKKA PASTIES

Garam Masala Tuesdays: Chicken Tikka Pasties

 

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Prep time

1 hour

Cook time

1 hour

Total time

2 hours

 

Chicken Tikka Pasty is a savory, handheld turnover featuring a bold spiced chicken tikka masala filling encased in a buttery, golden crust. The recipe is inspired by the traditional Cornish pasty mining lunches, combining English heritage with aromatic Indian flavors.

Author: Shumaila

Recipe type: Dinner, snack, picnic food

Cuisine: Fusion, Indian, British, English

Serves: 5 pasties

Ingredients

For the pasty dough:

• 350 gms flour( Bread flour is preferred, but all purpose will do. I have also used whole wheat flour and have got great results)
• 175 gm butter (I use salted, but if using unsalted then add a pinch of salt)
• 110 grams cold water

For the marination:

• 500 gms boneless, skinless chicken breasts, cut into small bite sized cubes (you can also use boneless chicken thighs)
• 3 tbsp yogurt
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• ½ tsp white pepper powder
• ½ tsp roasted cumin powder
• 1 tsp chicken tikka masala or tandoori chicken masala or garam masala
• pinch nutmeg
• pinch green cardamom powder
• 1 tsp red chilli powder
• ½ tsp turmeric powder
• 1 tbsp lemon juice
• salt, to taste
• 1 tsp coriander powder

For the filling:

• Marinated chicken
• 1 medium sized red skin Potatoes, peeled and cut into bite sized cubes
• 1 green or red bell pepper, cut into small cubes
• 1.5 tbsp butter (and an additional 2 tbsp more if adding inside)
• 1 can (400gms) crushed tomatoes
• 1 tbsp roasted kasoori methi
• 1 tbsp ketchup
• salt, to taste

Instructions

The marination:

1. In a bowl, mix all the ingredients listed under the marination section. Mix well.
2. Cover and keep in the refrigerator for 4 hours or overnight. Make the pasty dough.

The pasty dough:

1. In a bowl add the flour.
2. Cut the butter into flour till it resembles coarse crumbs.
3. Add water, little at a time and knead for a bit. Since we are not making shortcrust pastry dough, you can knead a little bit longer, folding the dough over itself to make it more sturdy.
4. Wrap dough with plastic wrap and chill till you cook the filling.

The filling:

1. In a pan on medium high flame, melt butter and add the chicken along with the marination. Sear the chicken pieces for a minute and add in the potatoes. Cook for another minute on high flame.
2. Add in the crushed tomatoes and bell pepper. Mix well. Season with salt and pepper.
3. Cover and let cook on medium high for 10 minutes.
4. If the filling is too liquidy after 10 minutes, cook on high flame till filling thickens but be careful to not dry it out.
5. Add the kasoori methi, and ketchup. Check seasoning, and remove from the stove. Let cool completely.

Assembly:

1. Preheat oven to 350 F/180 C.
2. Divide dough into 5 balls .
3. Roll each dough into a 7-8 inch circle, about ¼-inch thick, out on a lightly floured surface. For a perfectly neat finish, can roll your dough out and then use a 7-inch pastry ring to stamp out the dough. You can also use a small plate as a template for a neat finish. I just eyeball.
4. On one half of each circle, place the cooled filling. If using additional butter add a small cube here.
5. Brush the edges with milk.
6. Carefully lift and fold pastry over filling (half circle) and pinch the edges together.
7. Crimp the edges.
8. Transfer each pasty to a large baking sheet.
9. Brush tops of pasties with a milk and egg wash.
10. Pop it all into the oven; bake for 45 minutes or until the tops are GOLDEN BROWN.
11. Let these "rest" for a few minutes before eating, else you might burn your tongue!
12. Serve with some mint yogurt dip

For the mint yogurt dip-

1. In a bowl, whisk together yogurt, water, a bunch of finely chopped mint, finely chopped roasted garlic, salt, pepper and little vinegar. (Sorry don't have a recipe here as I generally eyeball it. Will try to update one next time I make it!

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