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Chicken Balti Pie Recipe

Chicken Balti Pie

iamwinfred
This chicken balti pie recipe takes everything you love about a British curry house classic and tucks it under a blanket of golden, flaky pastry. It started life in Birmingham pubs and football grounds, where a rich, spiced chicken curry gets baked into a handheld pie instead of served over rice. The filling is thick, warmly spiced, and full of tender chicken thighs simmered in tomatoes, garlic, ginger, and a proper balti spice blend.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine British, Indian
Servings 6 servings
Calories 480 kcal

Equipment

  • Cast iron karahi or balti pan A large skillet works too
  • Wooden spoon
  • Mixing bowl
  • 9 inch ceramic pie dish Sturdy ceramic dish conducts heat gently
  • Pastry brush Silicone brush recommended for even egg wash
  • Rolling Pin
  • Sharp knife and cutting board
  • Baking sheet Preheat this in the oven to crisp the bottom crust

Ingredients
  

  • 1 1/2 pounds boneless, skinless chicken thighs about 680g, cut into bite-size pieces
  • 2 tablespoons vegetable oil 30ml
  • 1 large onion finely diced
  • 1 red bell pepper diced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger 15ml, grated
  • 2 tablespoons balti curry powder 30ml
  • 1 teaspoon garam masala 5ml
  • 1 teaspoon ground turmeric 5ml
  • 1 teaspoon chilli powder 5ml, adjust to taste
  • 2 tablespoons tomato puree 30ml
  • 1 can (14 ounces) diced tomatoes 400g
  • 3/4 cup chicken stock 180ml
  • 1/3 cup plain yogurt 80ml
  • 1 teaspoon dried fenugreek leaves 5ml, kasoori methi
  • 1/4 cup fresh coriander 60ml, chopped, plus extra for garnish
  • Salt and black pepper to taste
  • 2 sheets ready-rolled puff pastry about 1 pound or 450g total
  • 1 large egg beaten, for egg wash
  • 1 teaspoon nigella seeds or sesame seeds 5ml, optional, for topping

For Serving

  • Buttery mashed potatoes optional
  • Steamed peas optional
  • Mango chutney optional, for serving
  • Mint yogurt optional, for serving
  • Steamed basmati rice optional
  • Green salad with lemon optional
  • Warm naan optional, for scooping up sauce

Instructions
 

  • Trim fat from chicken thighs and cut into 1-inch bite-size pieces. Finely dice the onion and red bell pepper. Mince the garlic and grate the ginger.
  • Heat oil in a karahi or large skillet over medium heat. Add the diced onion and cook for about 5 minutes until softened and lightly golden. Stir in the garlic and ginger and cook for 1 to 2 minutes until fragrant. Add the balti curry powder, garam masala, turmeric, and chilli powder, and toast for 1 minute while stirring constantly.
  • Add the chicken pieces and stir well to coat in the spices. Cook for 5 to 6 minutes until browned on the outside. Stir in the diced bell pepper, tomato puree, and canned tomatoes, then pour in the chicken stock. Bring to a simmer, reduce heat to low, cover, and cook for 20 minutes, stirring occasionally. Remove the lid, stir in the yogurt and dried fenugreek leaves, and simmer uncovered for 5 to 8 minutes until thickened. Stir in the chopped coriander and season with salt and pepper to taste.
  • Remove the pan from the heat and let the filling cool for at least 20 to 30 minutes until just warm or at room temperature.
  • Preheat your oven to 400°F (200°C) and place a baking sheet inside to heat up. Roll out one sheet of puff pastry and use it to line your pie dish, pressing it gently into the corners and letting the excess hang over the edge. Spoon the cooled curry filling into the pastry-lined dish. Brush the overhanging pastry edge with a little beaten egg. Roll out the second pastry sheet and lay it over the filling, then trim the excess and crimp the edges together with a fork or your fingers to seal. Cut two or three small slits in the top to let steam escape.
  • Brush the entire top of the pie with the remaining beaten egg. Scatter over the nigella or sesame seeds, if using. Place the pie dish on the preheated baking sheet and bake for 30 to 35 minutes, until the pastry is puffed and deep golden brown. Let the pie rest for 5 to 10 minutes before slicing.

Notes

  • Use chicken thighs rather than breast since they stay juicier through the simmer and second cooking in the oven.
  • Never skip cooling the filling fully before assembling, or the pastry base will turn gummy.
  • Taste the filling before it goes into the pastry and adjust salt and chilli then, since you can't fix it once it's baked.
  • Chill the assembled, unbaked pie for 15 minutes before baking to help the pastry hold its shape.
  • Bake on a hot tray so the bottom crust crisps up instead of turning soft from the moist filling.
  • For a shortcrust base, swap the bottom puff pastry layer for a shortcrust pastry for a sturdier, more traditional pub-pie texture.
  • To make mini hand pies, divide the filling among individual pie tins for handheld portions.
  • For a vegetarian version, replace the chicken with cubed paneer or chickpeas, added toward the end of cooking so they don't break down.
  • Store leftover baked pie in an airtight container in the refrigerator for up to 3 to 4 days. Reheat in a 350°F (175°C) oven for about 20 minutes.
  • Freeze the assembled unbaked pie whole, then bake straight from frozen, adding about 15 extra minutes to the bake time.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 32gProtein: 28gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 95mgSodium: 620mgPotassium: 450mgFiber: 3gSugar: 5gVitamin A: 15IUVitamin C: 35mgCalcium: 8mgIron: 15mg
Keyword balti chicken pie, British curry pie, chicken balti pie, curry pie
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