Butter Chicken Pie

Directions

• 1. Step 1With a pestle and mortar, bash open the cardamom pods. Pick out seeds and discard husks. Add fenugreek and cumin seeds, turmeric, cayenne, garlic and ginger. Grind to a rough paste.
  2. Step 2Scrape paste into a non-metallic bowl, then add the cinnamon sticks, yogurt, chicken and some seasoning. Mix, cover, and chill to marinate for at least 30min, up to 24hr.
  3. Step 3Melt the butter in a large pan and gently fry onion, stirring occasionally, for 15min, until golden. Add chicken mixture, tomatoes, tomato purée, beans and cream. Bring to the boil, then simmer for 15min until chicken is cooked through and sauce thickens.
  4. Step 4Meanwhile, in a food processor, whizz the naan bread to chunky crumbs. Empty into a small bowl and add the melted butter and 1tsp cumin seeds. Stir to coat.
  5. Step 5Preheat oven to 200°C (180°C fan) mark 6. Remove and discard the cinnamon sticks from the curry and stir through the spinach; check seasoning. Spoon into a 1.5 litre ovenproof serving dish. Sprinkle the breadcrumb mixture over the curry.
  6. Step 6Cook in the oven for 30min until golden and bubbling, covering with foil if the topping starts to brown too much. Serve the pie with peas, if you like.