Start by mixing the chicken with the yoghurt, masala, ginger/garlic pastes and oil. Marinade for at least 2 hours or overnight. Grill the chicken until charred and just cooked through, then set aside. 

 

In a heavy-bottomed pan, sweat off the finely chopped onion in the ghee with a pinch of salt. Cook on a medium heat until lightly browned. Add the chilli, ginger and garlic pastes and cook for 5-6 minutes, stirring continuously so the pastes do not catch. 

 

Add the passata and water along with the ground spices and salt. Bring to a simmer and cook gently for 15 minutes. 

 

Stir the grilled chicken and the first 100ml of double cream into the sauce and simmer for a further 5 minutes. 

In a separate pan over medium-high heat, season the onion wedges with salt and lightly caramelise. Ensure they keep their shape and do not break down too far. Fold the onions through the chicken mix and check the seasoning. 

 

Divide the mix into four individual pie dishes (you should retain about 200ml of the sauce for serving) and allow to cool slightly or chill completely, before topping the pies with the pastry. 

 

To make the side sauce, take the reserved sauce from the pan and add the extra cream and mango chutney. Simmer to balance the flavours, then blitz with a hand blender until smooth. 

 

When you are ready to bake, top the dishes with the butter puff pastry and crimp the edges. Brush with the egg wash and add an even sprinkling of nigella seeds. 

 

Make a small hole in the centre of the pastry to allow the steam to release and bake at 200°C for 16 minutes until golden and bubbling.