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Preheat the oven to 170c/338f fan. Air fryer instructions are further down.
Grease the pie tins with butter.
Place one of the paratha into the pie tin and line well, making sure it's all the way into the bottom.
Place 3 tbsp of butter chicken into the pie. Press down lightly with the back of the spoon to compact.
Add 2 tbsp of peas followed by 2-3 tbsp of Bombay potatoes until the filling almost reaches the top of the pie tin. Add a little salt. Compact.
Brush the beaten egg over the exposed paratha edge. Place the second paratha on top to form a lid. Press down on the edges to form a seal.
Cut the excess paratha off with a knife. Use a fork to create crimped edges by pressing down, around ½ cm into the top of the pastry.
Brush the top with the beaten egg and use a knife to create a small slit in the top of the pie. Repeat with the other three pies
Place the pie tins onto a tray and place into the oven for 30-40 minutes until golden brown. If using an air fryer, place into the air fryer at 170c/338f for 30-35 until golden brown.
Remove and let them sit for 5 minutes. Use a knife to loosen them from the pie tins.
Meanwhile, combine the butter and garlic in a saucepan. Once foaming cook for a minute before adding the parsley and removing from the heat.
Brush the tops of the pies with the garlic butter, dig in and enjoy!