Garam Masala Tuesdays: Chicken Tikka Pasties
 
Prep time
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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:
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!
Recipe by The Novice Housewife at https://novicehousewife.com/2012/06/05/chicken-tikka-pasties/