Butter chicken pie - Great British Chefs

Ingredients

• 300g of natural yoghurt
• 5 tbsp of tandoori masala
• 3 tsp ginger paste
• 3 tsp garlic paste
• 1.5kg boneless chicken thighs, or breast, cut into 3cm cubes
• 2 tbsp of oil
• 500g of puff pastry, or shortcrust pastry
• egg yolk, for brushing
• 1 tsp nigella seeds
• 2 tbsp of ghee
• 2 white onions, finely chopped
• 2 tsp green chilli paste
• 2 tsp ginger paste
• 2 tsp garlic paste
• 500ml of passata
• 1 tsp chilli powder
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 1/2 tsp garam masala
• 2 tsp Kasoori methi
• 1 tsp salt
• 150ml of double cream
• coriander, for garnish