Chicken Tikka Masala Pot Pie

**Marinate the Chicken:** In a bowl, combine the chicken, yogurt, lemon juice, garam masala, ginger, garlic, turmeric, chili powder, and salt. Mix well and let marinate for at least 30 minutes (or up to overnight in the refrigerator).

**Cook the Chicken:** Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes.

**Make the Tikka Masala Sauce:** Remove the chicken from the skillet and set aside. In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the crushed tomatoes and sugar (if using). Bring to a simmer and cook for 10 minutes, stirring occasionally.

**Combine and Simmer:** Stir in the heavy cream and cooked chicken. Simmer for another 5 minutes, allowing the flavors to meld. Stir in the frozen peas (if using).

**Assemble the Pot Pies:** Preheat oven to 400°F (200°C). Divide the chicken tikka masala mixture evenly among the 4 oven-safe dishes or pour into the large pie dish.

**Top with Puff Pastry:** Cut the puff pastry sheets to fit the tops of the dishes. Place the pastry over the filling, gently pressing the edges to seal (or crimp edges if using a pie dish). Cut a few slits in the top of the pastry to allow steam to escape.

**Bake:** Brush the pastry with the beaten egg wash. Bake for 20-25 minutes, or until the pastry is golden brown and puffed up.

**Garnish and Serve:** Let the pot pies cool for a few minutes before serving. Garnish with fresh cilantro.