Chicken Tikka Pot Pie

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Ingredients:

• 1 small thinly sliced onion

• 3 tbsp olive oil

• 1 lb boneless chicken, cut into bite-sized pieces

• 1 14oz can pureed tomatoes

• 1 ½ tsp salt

• ½ tsp turmeric

• 1½ red chili powder

• 1 tsp ground cumin

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp garam masala

• 1/2 cup water

• 1 tbsp dried fenugreek leaves/methi

• 1/4 cup cream

• Puff pastry

• 1 egg, beaten

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Instructions:

1. Add the onions and olive oil to a pan on medium heat and saute the onions until they are golden brown in color. 

2. Turn the heat to low and add the pureed tomatoes, salt, turmeric, chili powder, cumin, coriander and garam masala, and water, and cook for 10 minutes.

3. Add the boneless chicken and cook for another 6-8 minutes until the chicken is cooked through.

4. Add dried fenugreek leaves and cream, then let the chicken tikka simmer for a couple minutes before removing from the heat to cool.

5. Brush your pie dish/ramekins with oil. You can use small ramekins for individual pies or one large dish for a big pot pie (cooking time will vary).

6. Press a round of puff pastry into the bottom of the dish, top with a generous amount of the chicken tikka, then place another round of puff pastry on top. Crimp the edges and seal the two pieces of puff pastry together so the filling does not come out while baking.

7. Brush the top of the puff pastry with the beaten egg, then use a sharp knife to cut a hole at the top to let any steam escape while cooking.

8. Bake at 375 degrees for about 30-40 minutes or until the puff pastry is golden brown.

9. Serve immediately