Spicy Indian Chicken Meatball Pot Pie with Flaky Naan Crust
40 minutes
777 reads
About Spicy Indian Chicken Meatball Pot Pie with Flaky Naan Crust
Craving comfort food with a kick? This Spicy Indian Chicken Meatball Pot Pie delivers a symphony of flavors, blending the warmth of classic comfort with the vibrant spice of India. Imagine tender chicken meatballs infused with aromatic coriander, cumin, and garam masala, simmered in a rich and savory gravy.This isn't your grandma's pot pie! A golden, flaky naan crust replaces the traditional pastry, adding a delightful South Asian twist. It's the perfect cozy meal for a weeknight dinner or a show-stopping dish for a special occasion.
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Recipe Time & More
Prep10 minutes
Cook30 minutes
Total40 minutes
Ingredients
For the Chicken Meatballs
For the Gravy
- 2 tbsp Oil
- 1 large Onion chopped
- 1 medium Bell Peppers chopped, green
- 3 tbsp Tomato Ketchup
- 1 tbsp Chili Powder red
- 7.5 clove Garlic minced
- 1 tsp Ginger minced
- 1/2 cup Water
Instructions
- In a bowl, combine the ground chicken, salt, ground coriander, ground cumin, garam masala, and chopped fresh coriander. Mix thoroughly.
- Using your hands, shape the mixture into small, bite-sized meatballs.
- Heat 2 tablespoons of oil in a pan over medium heat. Add the meatballs and fry until they are golden brown and cooked through. Set aside.
- In the same pan, heat the remaining 2 tablespoons of oil. Add the chopped onion and sauté until translucent.
- Add the chopped green bell pepper and sauté for another 2-3 minutes until slightly softened.
- Stir in the tomato ketchup, red chili powder, minced garlic, and minced ginger. Sauté for a minute until fragrant.
- Pour in the water and bring the mixture to a simmer. This creates a flavorful gravy for the meatballs.
- Pour the gravy into a cake tin or oven-safe dish. Add the cooked chicken meatballs to the gravy.
- Sprinkle the grated cheese evenly over the meatballs and gravy.
- Cover the dish with the naan disc. Brush the top of the naan with melted butter. This will create a beautiful golden crust.
- Preheat the oven to 180°C (350°F) for 10 minutes. Bake the pot pie for 20 minutes, or until the naan is golden brown and the cheese is melted and bubbly.
- Serve the pot pie hot, garnished with extra fresh coriander, if desired. Enjoy with naan or rice.
Recipe Notes
Good To Know
- For an even deeper flavor, sauté a finely chopped onion and a teaspoon of grated ginger along with the green capsicum before adding them to the filling.
- If you want a tangier filling, stir in a tablespoon of tomato paste or a squeeze of fresh lemon juice just before assembling the pie.
- To prevent a soggy bottom crust, pre-bake the bottom layer of pastry for 8-10 minutes before adding the meatball filling.
- For a vegetarian version, substitute the chicken with paneer cubes or cooked lentils, and adjust cooking times accordingly to ensure the filling remains hearty and cohesive.
Expert Tips
- For a richer, golden-brown crust, brush the top with an egg wash (beaten egg with a splash of milk or water) before baking.
- Allow the meatball filling to cool slightly before assembling the pie to prevent the pastry from becoming soggy.
- Get creative with your fillings! Add other vegetables like mushrooms, carrots, or peas for extra flavor and nutrients.
Storage Instructions
- Store leftover meatball pie in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) until warmed through.
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Recipe Nutrition
Calories: 180kcalCarbohydrates: 3gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 4.8gMonounsaturated Fat: 9.6gSodium: 1140mgFiber: 1gSugar: 2g
Sayan Majumder
Articles: 33
5 Comments
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This looks so appealing! Thanks for sharing.
What a delicious recipe! Thanks for posting.
This is amazing! Excited to make it.
I’m thrilled to try this recipe!
I’m excited to make this at home!