Butter Chicken Pot Pie

• •1.5 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• •0.5 cup plain whole milk Greek yogurt
• •1 tablespoon lemon juice
• •5 cloves garlic, finely grated or minced
• •1 tablespoon fresh ginger, finely grated
• •1.5 tablespoon Kashmiri red chili powder (or mild paprika mixed with a pinch of cayenne)
• •1.5 teaspoon garam masala
• •1 teaspoon ground cumin
• •1 teaspoon ground coriander
• •0.5 teaspoon ground turmeric
• •1.5 teaspoon kosher salt
• •4 tablespoon unsalted butter, divided
• •1 medium yellow onion, finely diced
• •1.5 cup canned crushed tomatoes or tomato passata
• •0.8 cup heavy cream
• •1 teaspoon granulated sugar or honey
• •1 tablespoon kasuri methi (dried fenugreek leaves), crushed between palms
• •0.5 cup frozen green peas (optional)
• •1 all-butter puff pastry sheet, thawed but cold
• •1 large egg, beaten with 1 teaspoon water for egg wash
• •1 teaspoon nigella seeds or black sesame seeds (for garnish)

Instructions

1. 1

   In a medium bowl, combine the diced chicken with yogurt, lemon juice, half of the grated garlic, half of the grated ginger, 1 teaspoon Kashmiri chili powder, 0.5 teaspoon garam masala, 0.5 teaspoon cumin, turmeric, and 0.5 teaspoon salt. Marinate for at least 20 minutes (or refrigerate up to 4 hours).

2. 2

   Melt 2 tablespoons of butter in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken in a single layer (shake off excess marinade) and sear for 5-6 minutes until browned on the edges. Remove chicken and set aside on a plate (it does not need to be fully cooked through).

3. 3

   In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the diced onion and cook for 6-8 minutes until soft and golden. Add the remaining garlic and ginger, cooking for 1 minute until fragrant.

4. 4

   Stir in the remaining Kashmiri chili powder, 1 teaspoon garam masala, 0.5 teaspoon cumin, ground coriander, and 1 teaspoon salt. Cook the spices for 30 seconds, then pour in the crushed tomatoes. Simmer gently for 8-10 minutes until the sauce has thickened and darkened slightly.

5. 5

   Reduce the heat to low. Stir in the heavy cream, sugar, crushed kasuri methi, and frozen peas (if using). Return the seared chicken along with any accumulated juices into the sauce. Simmer for 3-4 minutes to allow flavors to meld. Remove from heat and let the filling cool slightly so it doesn't melt the raw pastry immediately.

6. 6

   Preheat your oven to 400°F (200°C). Divide the warm chicken filling evenly between four 12-ounce oven-safe ramekins (or transfer all filling into one 9-inch deep-dish pie dish).

7. 7

   Roll out the puff pastry sheet on a lightly floured surface. Cut into rounds slightly larger than the tops of your ramekins (or one large round for a pie dish). Place the pastry over the ramekins, pressing down the edges gently around the rim to seal. Cut two small slits in the center of each pastry top for steam vents.

8. 8

   Brush the pastry tops evenly with the egg wash and sprinkle with nigella seeds.

9. 9

   Place ramekins on a rimmed baking sheet. Bake for 22-25 minutes, or until the puff pastry is deep golden-brown, puffed, and the butter chicken filling is bubbling hot around the edges.

10. 10

    Let cool for 5-10 minutes before serving warm directly in the ramekins.

Chef's Tips

• 💡Don't skip the kasuri methi (dried fenugreek leaves); it provides the quintessential restaurant-style butter chicken aroma and flavor.
• 💡Make sure the filling is not piping hot when placing the puff pastry on top, otherwise the butter in the dough will melt before baking, resulting in a less flaky crust.
• 💡Place the ramekins on a parchment-lined baking sheet to catch any bubbling sauce spillovers during baking.