For the Pastry Dough: 

• 2 cups (280 g) all-purpose flour, such as King Arthur, plus extra for shaping and rolling out the pastry

• 1 1/2 teaspoons kosher salt

• 1 teaspoons caraway seeds, lightly cracked (optional)

• 1/4 cup (60 ml) neutral oil, such as grapeseed

• 1/3 cup plus 3 tablespoons (80 ml plus 45 ml) chilled water, divided

For the Potato and Pea Filling: 

• 1 1/2 pounds (680 g) medium russet potatoes, cleaned and scrubbed

• Kosher salt

• 1/2 cup (60 g) frozen peas, thawed and drained

• 2 tablespoons (30 ml) neutral oil, such as grapeseed

• 2 teaspoons ground coriander

• 1 teaspoon cumin seeds

• 1 teaspoon ground turmeric

• 1/2 teaspoon garam masala

• 1/2 teaspoon Kashmiri chile powder (see note)

• 1 teaspoon ground black pepper

• 1 to 2 fresh green chiles such as jalapeño or serrano, stemmed and finely chopped

• 1 (2-inch; 5 cm) piece fresh ginger, peeled and minced

• 1/4 cup (15 g) tightly packed chopped fresh cilantro leaves and tender stems

• Maggi’s Hot and Sweet Ketchup or mint, cilantro, or tamarind chutney, for serving

For Marinating the Chicken: 

• 1 tablespoon kasuri methi (fenugreek leaves) or, alternatively, 2 teaspoons fenugreek seeds (see note)

• 1/4 cup (60 ml) plain Greek yogurt, store-bought or homemade

• 1 tablespoon garam masala, store-bought or homemade

• 2 teaspoons Diamond Crystal kosher salt (if using table salt, use half as much)

• 1 teaspoon kala namak (black salt) (optional, see note)

• 1 (1-inch) piece fresh ginger (1/2 ounce; 14 g), peeled and finely grated

• 2 pounds (900 g) boneless, skinless chicken thighs (about 4), cut into bite-size, 1-inch pieces

For the Makhani Sauce: 

• 1 tablespoon plus 2 teaspoons kasuri methi (fenugreek leaves) or, alternatively, 1 tablespoon fenugreek seeds (see note)

• 2 whole dried chiles de arbol (see note)

• 1 pod brown cardamom or, alternatively, 1 pod green cardamom (see note)

• 1 whole clove

• 1 tablespoon garam masala, store-bought or homemade

• 1 tablespoon Diamond Crystal kosher salt (if using table salt, use half as much by volume or the same by weight)

• 1 (28-ounce; 800 g) can whole fire-roasted tomatoes with their juices (see note)

• 1 ounce (28 g) raw cashews (about 12 to 15)

• 1 1/4 cups water (295 ml), divided

• 2 tablespoons (30 ml) canola oil or other neutral-flavored oil

• 1 medium white onion, peeled and cut into 1/2-inch dice

• 1/4 teaspoon baking soda

• 1 (1-inch) piece of ginger (1/2 ounce; 14 g), peeled and thinly sliced

• 4 medium cloves garlic, smashed and roughly chopped

• 1/2 cup (120 ml) heavy cream, plus more for drizzling

• 4 tablespoons (60 g) unsalted butter, cut into 4 pieces

• Warm long-grain rice, for serving

• 1 1/4 cups (300ml) water

• 2 teaspoons (5g) Premium or Gold CTC black tea leaves

• 2 teaspoons (10g) granulated sugar

• Any one or two of the following spices/flavorings: one lightly crushed 1-inch knob fresh ginger (about 1/2 ounce; 14g); 2 lightly crushed cardamom pods; 2 lightly crushed cloves; one lightly crushed 2-inch stick cinnamon (see notes)

• 1 cup (240ml) whole milk

• One 14-ounce (396g) can sweetened condensed milk

• 3 1/2 ounces (100g) sifted, finely ground raw cashews (about 3/4 cup plus 2 tablespoons)

• 1 tablespoon (14g) unsalted butter or ghee, plus extra for greasing, kneading and shaping the milk creams

• 1 teaspoon (5ml) vanilla extract or almond extract

Key Ingredients:

• Milk: Typically, milk creams are made with whole milk that’s been sweetened and then simmered over low heat until it reduces to about half its original volume. However, using sweetened condensed milk obviates the need for both this time-consuming step and the need to add any more sugar.

• Cashews: You can use store-bought cashew flour in this recipe or you can grind raw, skinned cashews at home in a food processor. I strongly recommend purchasing cashew flour (available at Amazon and many other online vendors), since grinding your own is both labor- and time-intensive. Regardless of which route you choose, you must pass the ground cashews through a fine-mesh sieve or strainer to remove any large pieces. Forgo this step and your milk creams will be gritty instead of melt-in-your-mouth smooth and creamy.

• Fat: Your choice of unsalted butter or ghee is used as an ingredient in the “dough,” but it's also used to help knead and shape it, as the fat prevents the dough from sticking to your hands. While the amount of butter/ghee in the recipe is fixed, if you use too much fat for kneading and shaping, the milk creams can end up being quite oily, so try to avoid using any more fat than necessary.

• Flavoring extracts: I usually use vanilla extract to flavor the milk creams, but almond extract is also a good option. In either case, I add the extract after the “dough” has been cooked sufficiently, as extracts contain volatile essential oils, and heating them for prolonged periods of time will drive most of those aromatic and flavorful oils out.