Indian Pot Pie

A Turmeric Butter Crust Pot Pie filled with Chicken Tikka Masala, Cauliflower, and Potatoes. Created as part of the YouTube Series "Lazy Susan Fusion"

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a food processer, pulse together the flour, turmeric, and cold butter cubes until it forms small. flour-coated butter balls the size of grains of rice.

Step 2

GRADUALLY add water 1 Tbsp at a time until the dough sticks to itself, but doesn't stick to your fingers when pinched. (Between 4-6 Tbsp)

Step 3

Quickly split the dough into two roughly equal piles and loosely form two dough balls. No kneading necessary. Just wrap tightly in plastic wrap and place in the fridge till needed. (Step 15)

Step 4

In a large bowl, mix yoghurt, ginger, garlic, chili powder, garam masala, turmeric, oil, salt, lemon juice, and chicken cubes.

Step 5

Place in the fridge till needed. (Step 11)

Step 6

Toast Cashews in oil and then add onion and pepper.

Step 7

Once browned, add crushed tomatoes, turmeric, garam masala, and chili powder. Stir.

Step 8

Transfer sauce to a blender and blend till smooth. Set aside till needed. (Step 13)

Step 9

Start boiling potatoes for use later (Step 14)

Step 10

Brown cauliflower in oil.

Step 11

Add marinated chicken mixture (From step 5), and cook while stirring for 5-6 min till chicken is done and sauce is dark yellow.

Step 12

In a separate pan, toast cumin seeds and cardamom pods in oil.

Step 13

Combine the toasted cumin and cardamom with the masala sauce (From Step 8) and add them to the cauliflower/chicken mixture.

Step 14

Stir in heavy cream before adding the boiled potatoes (From step 9)

Step 15

Roll out crusts (From step 3), with a rolling pin to from two large circles.

Step 16

Place the larger circle into a Dutch oven/deep pie tray and fill with the tikka masala mixture (From step 14)

Step 17

Place the second crust on top, pinch the edges together, poke ventilation holes on top, and brush with an egg wash.

Step 18

Place in a 425F oven and cook 30-35 minutes until the crust is golden brown.

Step 19

Garnish a plate with chutneys and yoghurt. Plate your pie. Serve warm. Enjoy.