Begin by heating 3 tablespoons of ghee or butter in a large pot over medium heat. Once melted, add one diced onion and sauté for about 20 minutes, stirring occasionally, until it becomes golden and caramelized. Incorporate one minced jalapeño pepper and two cloves of garlic, cooking for another minute until fragrant.

Add one pound of ground chicken to the pot along with one tablespoon of garam masala, half a teaspoon of turmeric, and salt to taste. Cook for about 5–7 minutes until the chicken is browned.

Stir in two diced potatoes and half a cup of water, reduce the heat to low, cover, and simmer for approximately 25 minutes.

Once the potatoes are tender, add one cup of green peas and a handful of chopped fresh cilantro. Stir and taste to adjust seasoning. Let the filling cool slightly.

Preheat your oven to 400°F (200°C). Roll out your puff pastry or pie crust to fit your baking dish.

Transfer the filling into a greased baking dish, spread evenly, and drape the pastry over the filling. Cut steam vents in the top.

Bake for about 25 minutes, or until the crust is golden brown and flaky.

Let the pie rest for a few minutes before slicing and serve warm.