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CHICKEN TIKKA PASTY

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Ingredients

FOR THE PASTRY
5 Cups Flour
1 2/3 Cups Shortening
1 1/4 Cups Water Ice Cold
2 1/2 Tsp Salt
1 1/4 Tsp Baking powder
FOR THE FILLING
1 3/4 Lbs Chicken Breasts - Boneless
For the marinade
1/4 Cup Yogurt
2 Tbsp Ginger paste
2 Tbsp Garlic paste (Substitute - Minced garlic)
1/2 Tsp White pepper
1/2 Tsp Cumin - ground
1/2 Tsp Cumin - ground - roasted
1 Pn Nutmeg
1 Pn Mace
1 Pn Cardamom - ground
1/2 Tsp Red Chilli Powder
1/2 Tsp Turmeric
4 Tbsp Lemon juice
2 Tbsp Gram flour
To taste Salt
5 Tbsp Canola Oil
1/2 Tsp Garam masala
1/2 Tsp Coriander - ground
1 Tbsp grated Yellow Onions
2 Potatoes peeled and cut into bite sized cubes
1 Bell pepper - red Cut into small cubes

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CHICKEN TIKKA PASTY

Features:
    Cuisine:
    • Serves 10
    • Medium

    Directions

    Steps

    1
    Done

    FOR THE PASTY

    In a large mixing bowl, combine all the flour, salt and baking powder.

    2
    Done

    Using a pastry cutter, cut the shortening into the flour mix u7ntil it looks and feels like breadcrumbs.

    3
    Done

    Slowly add the water, mixing as you go until a dough starts to come together.

    4
    Done

    Form the dough into a ball, pressing it together firmly, Wrap in cling film and refrigerate.

    5
    Done

    FOR THE MARINADE

    In a large bowl, whisk together the yogurt and all of the other ingredients.

    6
    Done

    Add the chicken pieces, bell pepper and potatoes. Mix so everything is well coated and refrigerate for at least 3 hours or preferable over night.

    7
    Done

    ASSEMBLE THE PASTY'S

    Preheat the oven to 350ºf

    8
    Done

    Divide the dough into 10 balls, dust the balls in flour and set aside.

    9
    Done

    On a floured surface, roll each ball out into a circle with pastry about 1/4" thick. Use a plate or bowl to trim into a neat circle if needed. That will help keep all the pasty's the same size.

    10
    Done

    Place about 3 heaped tablespoons of the mixture on one side of a circle, keeping the mixture away from the edge. Wet the edge of the circle with a little water, then fold the empty side over the filling and crimp the edges well with a fork or crimp in a traditional pasty style with forefinger and thumb. Be sure edges and corners are well sealed to avoid leaks when cooking.

    11
    Done

    Transfer the pasty's to large baling sheets and with a paring knife cut several large slits to allow steam to escape. Where the slits come together open up a small hole.

    12
    Done

    Melt a stick of butter in the microwave and pour about a tablespoon of butter into the hole in iof the pasty. Brush the pasty's with a little milk and bake for one hour, until nicely golden. Remove and set aside to cool.

    13
    Done

    I suggest serving with Raita, an Indian yogurt mint dip

    Ian Cooks

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