John Gregory-Smith served up a tasty butter chicken with black dhal on Sunday Brunch.

The ingredients are: 6 cloves garlic, 2 inch ginger, 600g chicken fillets, 50g Greek yogurt, Juice of ½ a lemon 2 tsp and Kashmiri chilli powder Salt.

For the sauce: 50g butter, 4 cardamom pods, 2 inch cinnamon stick, 2 onions, 2 tsp Kashmiri chilli powder, 2 tsp garam masala, 1 tbsp fenugreek leaves, 2 tsp tomato puree, 250ml double cream and Juice of ½ a lemon.

Rice to serve.

See recipes by John in his book titled: Fast Feasts: Quick, easy recipes with a Middle Eastern twist available from Amazon now.