220g ready fresh puff pastry or frozen and defrosted
580g chicken breast or thigh, cut into small cubes
3 tbsp vegetable oil
1 small onion, finely chopped
1 tsp Rajah cumin seeds
1 small finger green chilli, finely chopped
250g mixed peppers
100g mushrooms, sliced
100g plum peeled tomatoes, puréed
½ tbsp ginger paste
½ tbsp garlic paste
1 tsp salt
1 tsp Rajah red chilli powder
1 tsp Rajah turmeric powder
1 tsp Rajah Garlic and Coriander Seasoning
180ml double cream
½ tsp Rajah garam masala
2 tbsp coriander, chopped
1-2 tbsp water
1 egg, beaten
Chicken Makhani Pie
Start off by pre-heating the oven to 190°C.
Heat the oil in a saucepan and add the Rajah cumin seeds, sizzle for 30 seconds.
Add the onions and cook on medium heat for 8-10 minutes until golden brown.
Add the green chilli, ginger paste and garlic paste and cook for a minute.
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.
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.
Add the mushrooms and peppers to the saucepan and cook for 2-3 minutes.
Pour in the double cream, add the Rajah garam masala and fresh chopped coriander and cook for 2 minutes.
Remove from heat, pour the filling into a pie dish (approximately 20 x 25cm) and leave to one side.
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.
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.
Brush lightly with the egg to glaze and bake for 25-30 minutes until pastry has risen and is dark golden brown. Serve hot.
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