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by Atul Kochhar from The Really Quite Good British Cookbook

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Serves 4–6

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Prep time: 45 mins plus resting/marinating

Cook time: 1 hour 15 mins

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Ingredients:

ÌýFor the first marinade

1 clove garlic, peeled

1 cm (½ in) piece of fresh ginger, peeled

1 tsp chilli powder

juice of ½ lemon

1 kg (2¼ lb) boneless chicken thighs, chopped into bite-sized pieces

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For the second marinade

250g (9 oz) Greek-style yoghurt

1 tsp garam masala

1 tsp ground coriander

50ml (1½ fl oz) vegetable oil

½ tsp ground cinnamon

½ tsp chilli powder

½ tsp dried fenugreek leaves

2 tsp gram flour

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For brushing

a small knob of butter, melted

2 tsp lime juice

1 tsp chaat masala or garam masala

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For the pastry

250g (9 oz) plain flour, plus extra for dusting

1 tsp sea salt

250g (9 oz) cold, unsalted butter

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For the masala

1 small onion, peeled

10 cloves garlic, peeled

vegetable oil

6cm (2½ in) piece of fresh ginger, peeled

3 level tsp ground coriander

3 level tsp chilli powder

3 level tsp turmeric powder

3 level tsp garam masala

2 large bunches fresh coriander, leaves picked

3 ripe tomatoes

ÌýMethodÌý

For the first marinade, finely grate the garlic and ginger and place in a bowl. Add the chilli powder, lemon juice and chicken, then set aside to marinate for 30 minutes.

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For the second marinade, add all of the ingredients to the bowl containing the chicken, mix together well and leave to marinate in the refrigerator for a further 4–6 hours.

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Pre-heat the barbecue to hot, or the oven to 200°C/400°F/gas 6. Skewer the marinated chicken pieces and cook over the barbecue or in the oven for 15 minutes or until cooked through. Brush with a mixture of butter, lime juice and chaat masala or garam masala and set aside.

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For the pastry, sieve the flour and salt into a bowl. Cube the butter, then rub it in with your fingertips until the mixture resembles breadcrumbs. Add up to 50ml (1½ fl oz) cold water, and slowly and gently mix into a dough until just combined but not wet. Dust the dough with flour, wrap in clingfilm and leave to rest in the refrigerator for 30 minutes.

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Turn the oven down to 160°C/325°F/gas 3. For the masala, chop the onion and garlic, then add with a little vegetable oil to a pan over a medium heat and sauté for 5 minutes until soft. Finely grate the ginger into the pan and cook for 2 minutes until golden.

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Stir through the spices, then chop the coriander and tomatoes and add to the pan, stirring to combine. Stir for a couple more minutes until everything is cooked through. Toss the chicken in the masala.

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Roll out the pastry to just under ½ cm (¼ in) thick. Line the base of a pie dish (roughly 20 cm x 20 cm x 6 cm / 8 in x 8 in x 2½ in) with pastry, reserving some for the lid. Add the chicken filling to the dish. Lay the second piece of pastry on top, seal the edges, trim off any excess and poke a small hole in the top. Bake in the oven for 35–40 minutes, or until the pastry is golden and the filling is hot.

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