Chicken Tikka Pie

This pie is like being wrapped in a warm blanket on a cold winter night.

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Cook: 60 Mins


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Heat olive oil in a large pan and add onions. Fry for 4-5 mins before adding garlic and ginger, continue to cook for 2 mins, stirring frequently.
Add in cumin, chilli powder, coriander, turmeric and a splash of water. Mix well and leave to sizzle for 1-2 mins until spices release fragrances.
Add passata and garam masala to pan, stir well and bring to simmer. Cook for 10 mins until it reduces and thickens by roughly half.
Preheat oven to 180°C/ 360°F. Add chicken stock and shredded chicken (if using, chickpeas/ aubergine for veggie option) to pan and stir well. Continue to simmer for 15 mins until sauce has thickened.
Reduce heat to low and stir in yoghurt. You can continue to simmer if you want your sauce thicker, but if not then remove from heat.
Transfer chicken tikka sauce to a baking dish, crumple your filo pastry sheets up and the place on top of chicken tikka sauce. Make sure sauce is completely covered and then brush pastry with butter.
Bake pie for 15 mins, until pastry is golden and crispy. Serve with chopped coriander, yoghurt, mango chutney and even basmati rice to spread meal further.

Nutritional Info

1/3 of whole pie (excluding garnishes):

Cals – 450
Carbs – 45g
Protein – 41g
Fat – 10g


Serves Serves 3

For The Pie Filling

  • Tbsp of extra virgin olive oil.
  • 1 onion - finely chopped.
  • 2 tsp garlic - grated.
  • 2 tsp of ginger - grated.
  • Tsp of cumin.
  • 1/2 tsp chilli powder (deggi mirch if you can find it).
  • Tsp of ground coriander.
  • Tsp of turmeric.
  • 500g of passata.
  • Tsp of garam masala.
  • 350ml of chicken or veg stock.
  • 3-4 tbsp of natural yoghurt.
  • 2 chicken breasts - oven baked and shredded. Can be swapped for chickpeas or aubergine.
  • Salt and pepper, to taste.

For The Pastry

  • 4-5 sheets of filo pastry.
  • Tbsp of melted butter - for brushing pastry.

To Serve

  • Basmati rice (optional).
  • Chopped coriander.
  • Yoghurt.
  • Mango chutney.

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