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1
Have ready a baking dish with a 6-cup capacity.
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2
Pat the chicken pieces dry with a paper towel and sprinkle them lightly with salt and pepper.
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3
In a large skillet, heat the ghee or oil over medium-high heat for 1 minute.
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4
Add the chicken pieces and use tongs to turn the chicken once to lightly brown on both sides, about 5 minutes.
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5
The chicken is not fully cooked at this point.
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6
Remove the chicken to a clean plate and set aside.
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7
Reduce the heat to medium and add the onions, garlic, and ginger to the skillet.
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8
Cook until the onions soften and the edges begin to brown, about 6 minutes, stirring often.
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9
Stir in the cumin, coriander, curry powder, and cayenne or paprika, stirring to blend the spices.
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10
Add the tomatoes and use a fork to break them up into pieces about 3/4 inch in size.
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11
Pour in the water and return the chicken and any accumulated juices to the pan.
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12
Cover and cook on low heat at a gentle simmer, stirring occasionally, until the chicken pieces are no longer pink in the center, about 20 minutes.
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13
Remove the pan from the heat and remove the ginger slices and discard them.
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14
Put the yogurt and cream in a small bowl and whisk in about 1/2, cup of the warm liquid from the pan.
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15
Stir the yogurt mixture into the chicken curry to blend it into the sauce.
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16
Taste the sauce and add additional curry powder, if desired.
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17
Transfer the filling to the baking dish and let it cool for about 15 minutes while you roll the crust.
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18
Or, cover the filling with plastic wrap and refrigerate it for up to 1 day.
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19
Position a rack in the middle of the oven.
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20
Preheat the oven to 375F.
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21
Lightly flour the rolling surface and rolling pin.
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22
Roll the crust dough to a shape that is 1 inch larger than the top of the baking dish.
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23
Roll the crust around the rolling pin and unroll it over the cooled chicken filling.
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24
Fold 1/2, inch of the edge of the crust under to form a smooth edge.
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25
Use fork tines to press the dough firmly onto the rim of the baking dish.
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26
Cut four 2-inch-long slits in the top of the crust to release steam while the pie bakes.
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27
Bake for about 30 minutes, or until the crust is lightly browned.
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28
Let rest for 5 minutes, then use a large spoon to cut down through the crust and scoop out servings of crust and filling.
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29
Sprinkle with the cilantro and serve.
