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Chicken Tikka Pasty

    • Serves 10
    • Medium



    Classic chicken tikka in a pasty. Add Curry sauce for a perfect lunch or dinner.

    Chicken Tikka Pasty

    Cook Time: 1 hour
    Course: Lunch, Main Course
    Cuisine: British
    Keyword: Chicken, curry, pasty, tikka
    Servings: 10


    For the pastry

    • 5 cups Bread flour
    • 1 2/3 cups Crisco shortening - very cold
    • 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 breast, skinless and boneless

    For the marinade

    • 1/4 cup Greek yogurt
    • 2 tbsp Ginger - minced
    • 2 tbsp Garlic cloves, minced
    • 1/2 tsp White pepper
    • 1/2 tsp Cumin
    • 1/2 tsp Cumin - roasted
    • 1 pn Nutmeg
    • 1 pn Mace
    • 1 pn Ground cardamom
    • 1/2 tsp Red chili powder
    • 1/2 tsp Turmeric
    • 4 tbsp Lemon juice
    • 2 tbsp Gram flour
    • Salt to taste
    • 5 tbsp Canola oil
    • 1/2 tsp Garam masala
    • 1/2 tsp Coriander - ground
    • 1 tbsp Onion - minced
    • 2 Potatoes peeled and in bite sized pieces
    • 1 Red bell pepper - diced


    For the pasty

    • In a large mixing bowl, combine all the flour, salt and baking powder.
    • Using a pastry cutter, cut the shortening into the flour mix u7ntil it looks and feels like breadcrumbs.
    • Slowly add the water, mixing as you go until a dough starts to come together.
    • Form the dough into a ball, pressing it together firmly, Wrap in cling film and refrigerate.

    For the marinade

    • In a large bowl, whisk together the yogurt and all of the other ingredients.
    • Cut the chicken into small bite sized pieced. 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.

    Assemble the pastys

    • Preheat the oven to 350ºf
    • Divide the dough into 10 balls, dust the balls in flour and set aside.
    • 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.
    • 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.
    • 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.
    • Melt a stick of butter in the microwave and pour about a tablespoon of butter into the hole in top of the pasty. Brush the pasty's with a little milk and bake for one hour, until nicely golden. Remove and set aside to cool.
    • I suggest serving with Raita, an Indian yogurt mint dip
    Tried this recipe?Let us know how it was!

    Ian Cooks

    TasteofCotswoldDowns.com site owner

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