Butter chicken roti pies

Combine the chicken, curry paste, yoghurt, garam masala and garlic in a large bowl. Cover and refrigerate for 15 minutes.

Heat oil in a medium saucepan. Add chicken mixture. Cook, stirring, for 5 minutes or until browned. Stir in tomato purée, bringing to the boil. Reduce heat. Cook, covered, for 20 minutes or until chicken is cooked through and sauce is thickened. Stir in cream and coriander, simmering for a further 5 minutes. Season to taste. Cool.

Lightly grease and preheat a 4-hole (¾-cup/180ml) pie maker.

Line prepared holes with two roti squares, overlapping slightly. Trim hard edges with scissors. Spoon 2/3 cup butter chicken into each roti case. Top with roti squares, pressing edges firmly to seal. Sprinkle with flaked almonds. Close lid and cook for 8 minutes or until roti is golden.