Nigel Barden served up chicken tikka masala pie on Radio 2 Drivetime with Simon mayo.

The ingredients for the first marinade: 1 clove garlic, peeled, 1 cm piece of fresh ginger, peeled, 1 tsp chilli powder, juice of ½ lemon and 1 kg boneless chicken thighs, chopped into bite-sized pieces.

For the second marinade: 250g Greek-style yoghurt, 1 tsp garam masala, 1 tsp ground coriander, 50ml vegetable oil, ½ tsp ground cinnamon, ½ tsp chilli powder, ½ tsp dried fenugreek leaves and 2 tsp gram flour.

For brushing: a small knob of butter, melted, 2 tsp lime juice and 1 tsp chaat masala or garam masala.

For the pastry: 250g plain flour, plus extra for dusting, 1 tsp sea salt and 250g cold, unsalted butter.

For the masala: 1 small onion, peeled, 10 cloves garlic, peeled, vegetable oil, 6cm piece of fresh ginger, peeled, 3 level tsp ground coriander, 3 level tsp chilli powder, 3 level tsp turmeric powder, 3 level tsp garam masala, 2 large bunches fresh coriander, leaves picked and 3 ripe tomatoes.

The recipe is taken from the book titled: The Really Quite Good British Cookbook, available from Amazon now.