@deanedwardschef: Since you all loved my pie the other week I thought I would do what I do best and use my shop bought frozen Paratha to make a spiced tikka version. Recipe down below. 🙌🏼🔥👇🏼🌶️ Chicken Tikka Paratha Pie (serves 4) 300g boneless and skinless chicken thighs cut into bite size pieces 1 tsp. garlic and ginger paste 1 heaped tsp. garam masala ½ tsp. Kashmiri chilli powder ½ tsp. turmeric ½ tsp. dried fenugreek 1 tsp. mint sauce 1 tsp. mango chutney ¼ tsp. red food colouring (optional) 50ml natural yoghurt Curry Sauce: ½ onion finely diced 1 tsp. garlic and ginger paste 1 heaped tsp. garam masala ½ tsp. turmeric 1 tsp. tomato puree 150ml water 20g creamed coconut 1 tbsp. natural yoghurt 6 frozen parathas defrosted 1 egg beaten 1 tsp. dried fenugreek Method: 1: Marinade the chicken in a bowl, along with rest of the Tikka ingredients. Leave to stand for an hour if you have time, but if not, these are good to go. Thread onto skewers, then cook in your air fryer set at 200° for 12 minutes. The chicken will not be cooked through at this point but will finish cooking within the pie. 2: Meanwhile fry the onion in some oil until golden then add the garlic and ginger paste and the spices then cook for a further 2 minutes. Add the tomato puree which has been mixed with the water then the creamed coconut then cook for a minute before stirring through the natural yoghurt. Add the chicken tikka then leave to cool. 3: Butter a small pie mould then line it with one of the Parathas which has been defrosted. Spoon in some of the curry, brush the rim with some beaten egg, then top with some more pastry. Use your fingers to tightly crimp together and then trim off any excess. I like to give mine a final egg wash and a sprinkling of dried fenugreek. Make sure you use a sharp knife to just poke a hole in the top of the pastry to allow the steam to escape. You can cook these in the oven or the air fryer and it’s going take around 40-45 minutes at a temperature of 160c. #fakeaway #paratha #chickentikka #pielove #airfryercooking
