Start off by marinating chicken. Combine salt, ginger-garlic paste, turmeric, and chilli powder with the chicken. May set aside in fridge overnight (Don't have time? No worries, not a necessary step, you can get straight to the cooking!)

Start by adding your oil and butter to a wide skillet.

Now add in your chicken and let it cook for a few minutes, turning brown light brown on all sides.

Now add in your diced onion. Cook for a few minutes.

Now add in all the remaining spices - cumin, coriander, nutmeg, garam masala, kasuri methi. Cook for a minute or so and add in your yogurt.

Now add in your tomato puree (I just whiz the tomato up in a blender with a little bit of water)

Add in a cup or more of water. And turn the stovetop to medium-low heat. Allow chicken to simmer for a while. The chicken should eventually become nice and tender, almost shreddable in texture.

Once most of the water has evaporated, add in your peas and carrots, half-and-half, and kasuri methi. Squeeze lemon juice and garnish with cilantro. Taste and adjust for seasonings. The butter chicken filling should not be soupy nor should it be dry. It should be the consistency of a stew. You can thicken it by adding in the flour dissolved in water.

Pre-heat your oven to 375 F. In two individual pot pie dishes or in one large casserole dish or pie dish, add your pot pie filling. Roll out thawed puff pastry dough and form a pie crust. (Do not roll it out too thin, you want this crust to be real thick.)

Remove from oven once golden brown. Serve hot and enjoy.