Enjoy Delectable Chicken Tikka Masala in a new avatar with these Chicken Tikka Masala Pot Pies, enveloped in flaky phyllo pastry & baked till golden!
When I was in B-school, we had this professor who loved to quiz us on industry trends, frequently pitting us against each other, making sure we perused through The Economic Times regularly.
Oh, how I hated that pretentious pink tome of a newspaper at times. Agree, it was essential reading for someone on the road to an MBA in Finance, but for a 22-year old, who loved Ayn Rand, dystopian novels and spy fiction, nothing could be more ‘meh…’.
I remember this one lecture in particular, where he came into the classroom, as usual full of energy, though he was close to retirement, and asked us what we thought about the ‘Lassi in a Can’ concept. In the silence that followed, I exchanged looks with my classmates, wondering which eccentric mind had come up with a term like that and inwardly cursed myself for not having spent my weekend with my nose buried in ET.
And then one smart-ass (there’s one in every class, isn’t there!) gave the obvious answer: ‘Lassi in a Can’ was kind of the Indian version of old wine in a new bottle. To ‘update’ lassi (the traditional Indian yogurt drink), marketers were actually beginning to sell them in cans to make them more appealing to the younger generation, used to guzzling colas out of cans.
Makes sense, doesn’t it? I was remembering this incident as I was making these Chicken Tikka Masala Pot Pies The ever-popular Chicken Tikka Masala does not need any help with its appeal, but just in case, why not serve it in a new exciting avatar?
Delectable yet speedy version of Chicken Tikka Masala: tender morsels of gently spiced, marinated chicken smothered in a rich tomato sauce, topped with layers of this thick Turkish phyllo pastry known as ‘Yafka’ and baked till golden. I bet these pies will be brilliant with regular phyllo too.
This was such a lot of fun to eat! The munchkin was super-excited at the look of these dainty pot pies and loved the crispy pastry. And thoroughly enjoyed the gorgeous curry hiding under the wraps. Finished it all off without a murmur. Talk about appealing to the younger generation 😉
I am bringing over these gorgeous pot pies to Angie’s Fiesta Friday being co-hosted by two lovely and super talented ladies, Loretta@Safari of the Mind and Jess@Cooking Is My Sport. I am also linking up at Saucy Saturdays hosted by Jennifer, Swayam, Dini and Christine. Join us, you know you want to 😀
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- 2 Chicken Breasts, cut into bite-sized pieces
- 3 tablespoons Greek Yogurt
- ½ teaspoon Red Chilli Powder
- ½ teaspoon Coriander Powder
- ¼ teaspoon Cumin Powder
- ¼ teaspoon Garam Masala Powder
- 1 teaspoon Ginger Garlic Paste
- 1 large pinch Kasuri Methi (dried fenugreek leaves)
- Salt to taste
- 1 large Red Onion
- 1 large Tomato
- 1 tablespoon heavy Cream
- 1 tablespoon chopped Cilantro
- Salt and Pepper to taste
- 1 tablespoon Oil
- 4 layers of Yufka (thick Phyllo pastry or 8 layers of regular phyllo pastry) cut to fit the pie pots to be used
- 2 tablespoons Olive Oil
- 1 teaspoon Sesame Seeds
- Marinate the chicken pieces with the ingredients under Chicken Tikka. Refrigerate.
- Thinly slice the red onion.
- Chop the tomato.
- Heat 1 tablespoon oil in a large saucepan. Add the onions and fry till golden brown.
- Add the tomatoes, a pinch of salt and pepper and cook till the tomatoes are mushy.
- Add the marinated chicken pieces, along with any marinade.
- Cook on a high flame for about 4 minutes or till the chicken is just cooked.
- Mix in the cream and the cilantro. Check seasoning and add more salt if needed.
- Arrange the chicken tikka masala in two individual serving sized oven-safe pots. You can also make a larger single pie.
- Coat each pastry layer with olive oil and arrange them over the chicken in the pots. I like to arrange them in folds to make them look pretty. You can also arrange them one over the other in simple layers.
- Use up all the pastry layers, dividing them equally among the two pots.
- Top with sesame seeds and press gently to make them stick to the oiled pastry.
- Bake in a pre-heated oven at 180C for approx 10-15 minutes or until the pastry layers are cooked and golden brown.
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