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Marinade chicken pieces with garlic, ginger, salt, pepper, cumin, coriander, turmeric, chilli powder, paprika, garam masala, lemon juice, tomato puree, and yoghurt
Pan cook marinated chicken on medium heat for 15 minutes
Remove chicken from pan and add butter, garlic cloves, onion, and chillies
Add salt and reduce on the pan for 10 minutes
Add tomato puree and plum tomatoes, reduce with lid on for 10 minutes
Add seasonings (cumin, coriander, turmeric, chilli powder, paprika, garam masala, curry powder) and a splash of water, cook for 1-2 minutes
Remove from pan and blend with water
Return to pan, add butter and flour, cook for 3 minutes until a paste forms
Pour in the curry mixture and mix in double cream, sugar, and cooked chicken
Salt to taste and add cheese optionally
Garnish with fresh coriander
Cut puff pastry sheets into squares and fill with curry mixture
Top with cheese and egg wash the edges
Press edges, neaten sides, score a pattern, and egg wash the top
Freeze the pasties
Bake from frozen at 160°C for 40 minutes, or bake fresh at 160-170°C for 30 minutes, or air fry at 160-170°C for 25 minutes