Method

1. Start off by pre-heating the oven to 190°C.
2. Heat the oil in a saucepan and add the Rajah cumin seeds, sizzle for 30 seconds.
3. Add the onions and cook on medium heat for 8-10 minutes until golden brown.
4. Add the green chilli, ginger paste and garlic paste and cook for a minute.
5. Add the plum peeled tomatoes, Rajah turmeric, salt, Rajah red chilli, Rajah garlic and coriander seasoning, butter and water to the saucepan and cook the masala for 8-10 minutes stirring occasionally on a low-medium heat.
6. Once the masala sauce begins to sizzle and is a deep orange or brown in colour, add the chicken pieces and cook for 5-7 minutes.
7. Add the mushrooms and peppers to the saucepan and cook for 2-3 minutes.
8. Pour in the double cream, add the Rajah garam masala and fresh chopped coriander and cook for 2 minutes.
9. Remove from heat, pour the filling into a pie dish (approximately 20 x 25cm) and leave to one side.
10. Roll out the puff pastry on a floured surface to the thickness of two one-pound coins and cover the pie dish with the pastry. Use a rolling pin to help if need be to lift the pastry over the pie.
11. Gently press the edges down with your fingers and trim the sides with a sharp knife. You may want to use the extra pastry for garnish shapes for the middle of the pie.
12. Brush lightly with the egg to glaze and bake for 25-30 minutes until pastry has risen and is dark golden brown. Serve hot.