The pie that roti made better.

Butter chicken has been done a thousand times. Not like this. Tommy marinates his chicken in yoghurt and spices for a full 24 hours before it even touches the heat - then slow cooks it in tomato and his secret spice blend until the pieces are genuinely tender, finishing with cream for a perfect sauce. That filling gets wrapped in a light, flaky roti paratha and what comes out the other side is a pie that tastes like it was made by someone who thought about it.

Ready from frozen in under 10 minutes: defrost, microwave for 90 seconds, then a quick five minutes in the fan oven at 180°C to crisp up the roti casing. Eat it as it comes, or go full fusion - Tommy's suggestion is mash, peas and gravy, and he's not wrong.

Made with love by Tommy ❤️