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Chicken tikka pie
Chicken tikka pie

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We hope you got insight from reading it, now let’s go back to chicken tikka pie recipe. You can cook chicken tikka pie using 31 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to prepare Chicken tikka pie:
  1. Provide ❤ For pie
  2. Use 2 cup Flour
  3. Use 1 cup Milk
  4. You need 1 Egg
  5. Get to taste Salt
  6. Use pinch Sugar
  7. Take Water to make it a liquid
  8. Provide Oil as required
  9. Get ❤For chicken
  10. You need Half kg chicken
  11. Prepare 2 tbsp Tandoori masla
  12. Use 3 tbsp Chilli sauce
  13. Prepare 2 tbsp Soya sauce
  14. Prepare to taste Salt
  15. Get Coal for smoke
  16. Provide 2 tbsp Oil
  17. Use Yellow food colour
  18. Use ❤For green chatni
  19. Prepare Mint leaves half bundle
  20. Provide 4 Green chills
  21. Provide Corriender half bundle
  22. Take 1 tbsp Zeera
  23. Use to taste Salt
  24. Get 1 tbsp Lemon juice
  25. You need ❤For coleslaw
  26. Get 1 Cabbage
  27. Prepare 1 cup Mayonnaise
  28. Get Black pepper
  29. You need ❤red sauce
  30. Take 3 tbsp Ketchup
  31. You need 1 cup Chilli garlic sauce
Instructions to make Chicken tikka pie:
  1. At first in a bowl add flour, egg and milk then salt and water and beat it well then add sugar and beat again
  2. Then add oil in a pan add pour the batter it in a pan then slightly cook them from both sides then put them aside
  3. Then for chicken add all above mentioned ingredients in a pan and let it cook then when it was done gave coal smoke
  4. Then for green chatni place all above mentioned ingredients on sil and crushed them well then add little bit of water
  5. Then for coleslaw thinly chopped cabbage add mayonnaise and black pepper and mix
  6. Then in a bowl prepare a red sauce by adding ketchup and chilli garlic sauce.. Then apply first layer of it on pie
  7. Then place chicken over it
  8. Then place another pie over it and then apply green chatni
  9. Then place another layer of pie and apply coleslaw then cover it with another pie and cut and serve

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