Butter Chicken Pot Pie

Ingredients

• 1½ lb boneless, skinless chicken thighs, cut into 1" chunks
• ⅓ cup plain Greek yogurt
• 2 tbsp lemon juice, divided
• 1 tbsp grated garlic, divided
• 1 tbsp grated ginger, divided
• 1 tbsp garam masala, divided
• 1 tbsp Kashmiri chili powder or paprika, divided
• ½ tsp turmeric
• ½ tsp salt
• 4 tbsp unsalted butter
• 1 small onion, finely diced
• 2 tsp ground cumin
• ¾ cup tomato paste
• 1 cup heavy cream
• Salt to taste
• 1 cup frozen peas and carrots
• 2 tbsp chopped cilantro
• 1 sheet puff pastry, thawed
• 1 egg, beaten with 1 tbsp milk

Directions

1. In your Tupperware Voila™ Glass Round Baking Dish, combine chicken with yogurt, 1 tbsp lemon juice, ½ tbsp each garlic and ginger, 2 tsp garam masala, 1 tsp chili powder, turmeric, and salt. Cover and marinate in the fridge for at least 1 hour, preferably overnight.
2. Preheat oven to 400°F. Remove dish from fridge and let sit for 10 minutes.
3. Microwave with the steam vent open for 5 minutes, stirring once. Drain excess liquid and set chicken aside.
4. In the same dish, add butter, onion, remaining garlic and ginger, 1 tsp garam masala, 2 tsp cumin, and 1 tsp chili powder. Microwave (vent open) for 3 minutes.
5. Stir in tomato paste and microwave 2 more minutes. Then add cream and remaining lemon juice, and microwave 1 more minute. Season to taste.
6. Stir in cooked chicken, peas and carrots, and cilantro. Smooth the top.
7. Trim puff pastry to fit just inside the dish (no overhang) and place on top. Cut 4 small slits near the edges for steam to escape.
8. Brush with egg wash and bake for 25–30 minutes, or until puffed and golden.
9. Let cool for 10 minutes before serving. Garnish with cilantro and serve with warm rice if you like.