Chicken Tikka Masala Shepherds Pie
February 24, 2015

Chicken Tikka Masala Shepherds Pie
For: 6 Servings
- 1.5 Pounds Boneless Skinless Chicken Thighs
- 28 Ounces Canned Crushed Tomato
- 1 Onion (sliced)
- 5 Jalapenos (chopped)
- 3 Cloves Garlic (grated)
- 2 Inches Ginger (grated)
- 1 Teaspoon Cumin
- 1 Teaspoon Coriander
- 1/2 Teaspoon Black Pepper
- 1/2 Teaspoon Ajwain Seed
- 1/4 Teaspoon Fenugreek
- 1/4 Teaspoon Cardamom
- 1/4 Cup Strained Yogurt
- 3 Potatoes
- 1 Head Cauliflower
- 1 Stick Butter
Instructions
- Roast the potatoes at 350 until tender.
- Toast the spices and crush them in a spice grinder or mortar and pestle. Add the garlic and ginger and grind to a paste. Set aside.
- Break up the cauliflower into florets and roast at 450 to brown.
- Mash the potatoes with the butter until smooth. Add a splash of milk if needed. Mash in the cauliflower but keep it chunky.
- Sear the chicken on high heat to brown and remove from the pan. Add in the onion and jalapeno and cook for about 15-20 minutes until lightly browned. Add in the paste and cook for 3 minutes. Add the tomatoes and scrape any residue from the pan. Add the chicken back in and stir. Simmer until the chicken is tender and shreddy, about 20 minutes. Remove from heat and stir in yogurt.
- Put the chicken tomato mixture into a baking dish. Top with the potato mixture. Bake at 450 for about 20 minutes until the top is nice and browned. Serve.