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Chicken Tikka Pie recipe - Take Stock Magazine

Chicken Tikka Pie

Darren Chapman, Nestlé Professional business development chef
Serves: 10
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Swapping a traditional filling for chicken tikka will tick the growing trend for different flavours and high street offerings. It can be served with mash but for those who are fans of the crust being their carb, fresh green vegetables are enough.



  • 500g ready to use shortcrust pastry
  • 40ml vegetable oil
  • 25g butter
  • 250g onions, roughly chopped
  • 200g chicken tikka masala paste
  • 100g red peppers, diced
  • 1kg chicken breast, diced
  • 1 x 800g tin Maggi Rich & Rustic Tomato Sauce
  • 75g mango chutney
  • 150ml whipping cream
  • 150ml 0% fat natural yogurt
  • 200ml water
  • Coriander leaves, chopped
  • Pinch salt


  1. Heat the oil and butter in a large pan, add onions and a pinch of salt. Cook for 15-20 minutes until soft and golden
  2. Add tikka paste and peppers, cook out for approximately 5 minutes
  3. Add the chicken and stir well to coat. Cook for 2 minutes, then add the tomato sauce and water. Cover and simmer for 15 minutes, stirring occasionally, until the chicken is cooked through

  4. Remove the lid, add mango chutney, cream and yogurt. Leave to one side to cool
  5. Line a deep pie dish with the pastry, keeping some back for the lid
  6. Prick the bottom with a fork a few times and then add the chicken. Egg wash the rim and cover with the remaining pastry. Egg wash and make a small hole in the middle to let out any moisture
  7. Top with rock salt and cracked black pepper or even use some poppy seeds for taste and effect
  8. Bake at 180°C for approximately 35-40 minutes, until the pastry is golden and crisp
  9. Decorate with chopped coriander leaves and serve with green vegetables seasoned with onion granules
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