Butter Chicken Pot Pie with Flakey Puff Pastry

Ingredients

• 700 g cooked chicken, roughly shredded
• 2 tbsp ghee
• 1 large onion, finely diced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1½ tbsp garam masala
• 1 tsp ground cumin
• 1 tsp turmeric
• 1 tsp kashmiri chilli powder
• 400 g crushed tomatoes
• 150 ml double cream
• 1 tsp sugar
• 1 tsp fenugreek leaves (kasuri methi)
• 1 tsp salt
• 2 sheets ready-rolled puff pastry
• 1 egg, beaten (for egg wash)

Instructions

1. 1

   Preheat oven to 200 °C (400 °F). Melt ghee in a large pan over medium heat. Sauté onion for 8 minutes until softened and golden.

2. 2

   Add garlic and ginger, cook for 2 minutes. Add all dry spices and stir constantly for 1 minute.

3. 3

   Pour in crushed tomatoes and simmer for 10 minutes until the sauce thickens and the fat begins to separate.

4. 4

   Stir in cream, sugar, fenugreek leaves, and salt. Add the shredded chicken and stir to coat. Remove from heat and allow to cool for 10 minutes.

5. 5

   Spoon the filling into a large deep pie dish (or 6 individual ramekins). Top with puff pastry, pressing the edges to seal. Brush generously with egg wash and score the top with a sharp knife.

6. 6

   Bake for 25–30 minutes until the pastry is deeply golden and puffed. Allow to rest for 5 minutes before serving.