Garam Masala Tuesdays: Chicken Tikka Pasties
 
 
Shaping and filling takes a little time, if you are not a pro at rolling, but that too isn't too much time, especially if you take in account the end results of the dish!
Author:
Ingredients
For the pasty dough:
  • 5 cups flour ( I have used whole wheat flour and have got great results)
  • 1⅔ cup shortening
  • 1¼ cup ice cold water
  • 2½ tsp salt
  • 1¼ tsp baking powder
For the filling:
  • 800gm/ 1¾ lbs of boneless, skinless chicken breasts, cut into small bite sized cubes
  • for marinade
  • ¼ cup yogurt
  • 2 tbsp ginger paste
  • 2 tbsp garlic paste
  • ½ tsp white pepper powder
  • ½ tsp cumin powder
  • ½ tsp roasted cumin powder
  • pinch mace, pinch nutmeg and pinch green cardamom powder
  • ½ tsp red chilli powder
  • ½ tsp turmeric powder
  • 4 tbsp lemon juice
  • 2 tbsp gram flour
  • salt, to taste
  • 5 tbsp oil
  • ½ tsp garam masala
  • ½ tsp coriander powder
  • 1 tbsp grated onion
  • 2 Potatoes, peeled and cut into bite sized cubes
  • 1 green or red bell pepper, cut into small cubes
Instructions
For the pasty:
  1. Mix dry ingredients in mixing bowl.
  2. Cut shortening into flour and salt till it resembles coarse crumbs.
  3. Add water, little at a time and knead till just combined. Gather into a ball, press firmly now, then wrap with plastic wrap and chill. You could also form 10 into 10 separate balls in this step and wrap and chill.
For the marination:
  1. Whisk yoghurt in a large bowl, add the remaining ingredients and mix well.
  2. Mix in the chicken pieces, bell peppers and potatoes and keep aside for 31/2 hours or overnight.
  3. When Ready to Make the pasties:
  4. Preheat oven to 350 F.
  5. Divide dough into 10 balls . Coat with flour and roll into circles.
  6. Roll each dough into a circle roll each into a large circle, about ¼-inch thick, out on a lightly floured surface (or like I do between two plastic wrap sheets).
  7. On one half of each circle, place equal amount of meat-veg mixture.
  8. Carefully lift and fold pastry over filling (half circle); moisten edges of pastry with water & pastry brush. Crimp VERY firmly with a fork (fold them and crimp again -- so none of the liquid seeps out)
  9. Transfer each pasty to a large baking sheet (I used two).
  10. With a paring knife, make slits as shown in the photographs.
  11. Melt butter in the microwave; pour equal amounts into each pasty (through the little flower-hole you've created in the previous step). More butter can be added about half-way through the baking, if you didn't use it all at this point.
  12. Brush tops of pasties with the milk.
  13. Pop it all into the oven; bake for one hour; tops should be GOLDEN BROWN. You should let these "rest" for a few minutes before eating, else you will burn your tongue like V did!
  14. Serve with some mint yogurt dip!
NOTE: Like pastry dough, pasty dough should be handled as LITTLE as possible to ensure flakiness. So, *handle with care* !
For the mint yogurt dip- 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. Will try to update one next time I make it!)
Recipe by The Novice Housewife at https://novicehousewife.com/2012/06/05/garam-masala-tuesdays-chicken-tikka-pasties/