Combine two comfort food favourites with this delicious pie. It takes a little effort, but nothing is more satisfying than cutting through the crisp pastry to find a juicy chicken curry.
Add yoghurt, paste, juice, chilli powder, garam masala, cumin, coriander, turmeric, fenugreek, oil and salt into a medium bowl and mix until combined. Add chicken and coat in the marinade. Cover with plastic wrap and chill overnight.
Remove the marinade from the fridge and set aside to come to room temperature. Line a baking tray with parchment paper.
Fit the K-Beater. Add flour, butter, lard and salt into the Appliance bowl, fit the splashguard. Mix for 2 minutes on speed 2, until the mixture resembles breadcrumbs. Add water and beaten egg. Mix for 1 minute on speed 1, until the pastry comes together. Wrap the pastry in plastic wrap and chill in the fridge for 2 hours.
Preheat the oven to 240ºC. Place the marinated chicken pieces spaced apart onto the prepared baking tray. Roast for 20 minutes at 240ºC. Tip: Turn halfway through. Remove from the oven and set aside. Tip: Turn the oven off.
Fit the Knife Blade to the Food Processor attachment. Add tomatoes, flour and water into the attachment. Mix for 1 minute until smooth. Place a fine mesh sieve over a clean medium bowl, strain the tomato mix and set aside. Tip: Discard any solids left in the sieve. Remove the attachment form the machine.
Clean the Appliance bowl and fit the Stir Tool. Add ghee into the Appliance bowl, fit the splashguard. Heat for 1 minute at 120ºC, speed Off. Add cloves, cardamom and cinnamon. Cook for 2 minutes at 120ºC, on speed Stir 2. Add chillies and paste. Cook for 2 minutes at 120ºC, on speed Stir 2. Add chilli powder, garam masala and coriander. Stir for 30 seconds on speed Stir 1. Add the tomato mixture. Cook for 10 minutes at 102ºC, on speed Stir 2. Remove the whole spices and add the cooked chicken. Cook for 10 minutes at 98ºC, on speed Stir 3. Add fenugreek, salt, sugar, butter, cream and coriander. Mix for 2 minutes on speed 1, until combined. Transfer the mixture into a clean bowl and let cool for 30 minutes.
Place the chilled pastry onto a lightly floured work surface. Divide into two pieces, one being twice the size of the other. Roll out the large piece of pastry into a round about 5 mm thick. Line the pie dish with the pastry leaving some overhanging the sides. Spoon cooled butter chicken filling into the pie dish and spread evenly. Roll the smaller piece of pastry into a 5 mm thick round, larger than the top of the pie dish. Brush the rim of the pie with some of the beaten egg yolk, then place the round pastry on top. Trim and crimp the edges to seal, then brush all over with more egg yolk to glaze. Cut a small hole in the top of the pie. Tip: It will allow steam to escape during baking. Chill uncovered in a fridge for 30 minutes.
Preheat the oven to 220ºC. Preheat a baking tray in the oven. Remove the pie from the fridge and place on the preheated baking tray. Bake for 40 minutes at 220ºC. Remove from the oven and allow to rest for 20 minutes.
Serve.
Substitutions Lard can be replaced with butter.