Best-Ever Butter Chicken Pie

Best-Ever Butter Chicken Pie, combining the flavors of rich Indian butter chicken with a buttery, flaky pie crust:

Ingredients:
For the Butter Chicken Filling:
500g (1 lb) chicken breast or thighs, diced
2 tbsp butter
1 onion, finely chopped
2 cloves garlic, minced
1 tbsp ginger, grated
2 tbsp tomato paste
1 cup tomato purée
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1 tsp turmeric
1/2 tsp chili powder (optional, adjust to taste)
1 cup heavy cream
1/2 cup plain yogurt
Salt and pepper to taste
Fresh cilantro for garnish
For the Pie:
2 sheets of puff pastry or pie crust (pre-made or homemade)
1 egg, beaten (for egg wash)
Instructions:
Butter Chicken Filling:
Cook the Chicken: Heat butter in a large pan over medium heat. Add the chicken and cook until browned, about 6-8 minutes. Remove chicken and set aside.

Make the Sauce: In the same pan, add a little more butter if needed. Sauté the onion until soft and translucent, about 5 minutes. Add garlic and ginger, and cook for another minute until fragrant.

Spice it Up: Stir in the tomato paste, cumin, coriander, garam masala, turmeric, and chili powder. Cook for 2-3 minutes until the spices are fragrant.

Simmer the Sauce: Pour in the tomato purée and let it simmer for 10 minutes until thickened. Lower the heat and stir in the cream and yogurt. Add the cooked chicken back into the sauce, mix well, and season with salt and pepper. Let it simmer for another 10 minutes. Set aside to cool.

Assembling the Pie:
Preheat the Oven: Preheat your oven to 200°C (400°F).

Prepare the Pie Crust: Roll out your puff pastry or pie crust to fit your pie dish. Line the bottom of the pie dish with one sheet of pastry, trimming the edges.

Fill the Pie: Spoon the cooled butter chicken filling into the pie shell.

Top with Pastry: Cover with the second sheet of puff pastry. Press the edges together to seal the pie, and trim any excess. Cut small slits on top to allow steam to escape. Brush with beaten egg.

Bake: Bake the pie for 25-30 minutes or until the crust is golden and crispy.

Serve: Let the pie cool slightly before slicing. Garnish with fresh cilantro and serve with a side of rice or a simple salad.