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Recipe: Parker’s Tavern Chickenless Tikka Masala Pie

Looking for a winter warmer of a recipe? Enter this sumptuous pie from Parker's Tavern that both veggies and meat-eaters will love.

Looking to continue your meat-free month beyond January? We’ve got the perfect veggie recipe to add to your repertoire from the one and only Tristan Welch at Parker’s Tavern. Over to you Tristan…

I gave up meat and booze this January and this pie helped me along the way by spicing up my life and I hope it spices up yours too! It’s a Chickenless Tikka Masala Pie and it’s just a ticket on a cold winter‘s day. Using Paneer instead of chicken and blended cashew nuts instead of cream makes it light, fresh, healthy and delicious – it’s everything we want our new 2021 lives to be! So… let’s change the world through a Parker’s Tavern Chickenless Tikka Masala Pie. Or let’s just change our meal to something a bit healthier for now!

Parker’s Tavern Chickenless Tikka Masala Pie

chickenless tikka masala pie

Preparation time: 90mins including marination | Cooking time: 30mins | Serves 4


400g Paneer chopped in to chunks (two packets) 


  • 1 tsp salt
  • ½ tsp hot chilli powder and ground coriander each
  • 3cm fresh ginger
  • 2 cloves of garlic 
  • 2 tbsp yoghurt
  • 1 tsp fenugreek 
  • 2 tbsp mustard seeds 
  • 1 pepper
  • 1 onion, 
  • 1 tomato

Masala sauce:

  • 1 onion, finely chopped 
  • 2 cloves of garlic, crushed 
  • 3cm of fresh ginger, chopped 
  • 1 knob of butter 
  • ½ cinnamon stick
  • 3 green cardamom pods
  • 1 tsp turmeric
  • 1 tsp chilli powder
  • 1 bay leaves 
  • 1 clove spice 
  • 2 tsp coriander
  • 2 tsp cumin seeds each
  • 1 can tinned tomatoes
  • 4 tbsp cashew nuts soaked in water for a few hrs 
  • 1 tsp salt 
  • 150 ml double cream 
  • For the pie top

Shortcrust pastry: or you can use ready made puff pastry  

  • 150g plain flour
  • 75g butter, cubed
  • 2-3 tbsp cold water
  • Pinch of salt 

To finish: 

  • 1 egg
  • Cumin seeds 


For the marinade:

Toast the spices in a pan over a low heat until you can smell the fragrance, then add this to the remaining marinade ingredients and blend into a paste. Put the marinade in a plastic bag with the paneer, ensuring it’s well covered, and place in the fridge overnight, allowing the flavours to infuse. 

For the Masala sauce:

Slowly fry the onion, ginger, garlic and spices in butter for a couple of minutes. Blend the tinned tomatoes and cashew nuts until smooth, then add this to the onion and spices. Cook for a further 20 minutes. Once cooked, add the cream and bring to the boil, then add the marinated paneer. Test for seasoning, then fill a pie dish with the mixture and allow to cool.

Shortcrust pastry:

Meanwhile, place the flour, and butter in a bowl and rub together using your fingertips until it resembles breadcrumbs. Ensure there are no large lumps of butter remaining. Gradually stir in just enough of the cold water to bind the dough together, then roll it to roughly 5mm thick. Cover and chill for 20 minutes.

To finish

Place the pastry on top of the pie dish, cutting away any excess pastry. Pinch the edges of the pastry with your thumb and finger to seal the pastry to the dish. Brush with the egg, add a sprinkle of cumin seeds, and bake at 180°c for half an hour. 

Find more ideas here

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