It's time to put a lid on your butter chicken, guys. We've all been thinking it. So we're doing it. We've turned the classic curry into a pie and topped it off with a golden crown of pastry. You're not going to find this at your local Indian takeaway joint or bakery, you'll only find this at your house. Let's call it your new signature dish.
Preheat oven to 200°C fan-forced. Cut chicken into 4cm pieces. Place in a bowl with tandoori paste, ½ the yoghurt and the garam masala. Season with salt and pepper and mix to combine. Melt 10g butter in an ovenproof frypan over medium heat. Add chicken and cook, stirring occasionally, for 5–6 minutes or until golden brown.
Peel and halve onion and thinly slice. Thinly slice carrot into rounds. Add onion and carrot to pan, reduce heat to medium and cook for 4–5 minutes or until fragrant. Add tomatoes and 125ml (½ cup) water and cook, stirring occasionally, for 6–8 minutes or until reduced slightly. Add milk and stir to combine. Remove pan from heat.
Melt remaining butter in a microwave or on the stovetop (this will also be used in step 4). Working with one filo sheet at a time on a clean surface, lightly brush each sheet with butter. Stack two sheets together and scrunch loosely into a nest and set aside. Repeat process with remaining sheets to create 4 nests.
Top pie filling with filo nests and brush with remaining butter. Transfer to the oven and cook for 18–20 minutes or until pastry is golden brown and crisp. While pie is cooking, continue with step 5.
Thinly slice cucumber. Place cucumber, spinach, remaining yoghurt, salt and pepper in a bowl and toss to combine.
Cut lime into wedges. Divide pie and salad between plates and serve with lime wedges.