Serves 4
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To serve:

  1. Preheat the oven to 200 °C/180 °C fan/ gas mark 6.
  2. Place the chicken in a bowl and add two tablespoons of the tikka masala paste and the yoghurt, if using.
  3. Heat the oil in a saucepan over a medium heat. Cook the onion for 5-6 minutes until soft. Add the garlic and ginger and cook for one minute longer.
  4. Add the remaining tikka masala paste and 100ml of water. Cook for 4-5 minutes until your sauce is reduced and thickened.
  5. Add the chicken and cook for 5-6 minutes. Add 100ml of water and the tinned tomatoes. Bring to the boil, then reduce the heat and simmer for 10 minutes, uncovered.
  6. Stir in the double cream and a pinch of sugar. Simmer for five minutes longer.
  7. Transfer to a medium-sized ovenproof dish. Wet the rim of the pie dish with water and lay the pastry over the top. Trim the edges and crimp the sides, then make a small steam hole. Brush the pastry with beaten egg.
  8. Bake for 35-40 minutes or until golden and crisp, and the filling is piping hot.
  9. Sprinkle with fresh chopped coriander and serve with plain naans or poppadoms.

Note: Vegetable oil can be used as an alternative to coconut oil, if you wish.

Nutrition Facts

Per serving
701kcals, 45.3g fat (7.8g saturated), 44.4g carbs (4.9g sugars), 28.9g protein, 2.8g fibre, 0.089g sodium

ChickenDinnerIndianSpecial OccasionsHigh-proteinFamily mealsCuisinesDinner partyComfort foodMake it Healthy

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