Romy Gill's butter chicken is nut-free, perfect for two and quick to make. It's topped with fragrant cardamom and fenugreek. Preheat the oven to 220C/200C Fan/Gas 7. Mix together the marinade ...
A filo parcel ... heat the butter and remaining olive oil. When hot, fry the onions until caramelised. In a separate pan, fry the lardons until crisp. Add the chicken and fry for a further five ...
He’s swapped the diving board for the chopping board as he whip us up some healthy chicken ... remaining butter over the top. Do the same with the remaining ingredients and filo.