Degi mirch chicken pie from The Cardamom Trail: Chetna Bakes with Flavours of the East (page 78) by Chetna Makan

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Notes about this recipe

  • CourtneyT on January 01, 2026

    This was very easy to make and presently beautifully. I made this as part of a buffet meal and it was the top choice for everyone. The curry was simple to make and had great flavours. I used 600g chicken thighs combined with 400g jarred butter beans to add some extra fibre. The pastry was easy to make and work with, but I also had quite a bit extra even after decorating. I popped the remainder in the freezer for the future. Recommended!

  • anya_sf on May 24, 2019

    The filling was easy to make. I didn't have black cardamom, so I used extra green cardamom. I also couldn't find degi mirch, so I used half Kashmiri chili, half paprika. The recipe calls for 4 onions; I used 2 large ones. After simmering, the filling had a lot of thin liquid, which I didn't think would work well for the pie, so I stirred in some minute tapioca to thicken it. I also added some frozen peas. Chetna does not provide instruction on what shape to roll the dough and how to cut the rim; I rolled it into a very large circle. There was a lot of extra dough. For the rim, I cut away edge pieces and stuck them together. I assembled the pie ahead of time and chilled it, so it took about 50 minutes to bake. The flavor of the pie was delicious. The crust was very tender, with a lovely taste of its own from the fragrant fenugreek leaves.

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