Nisha Katona served up a Indian mother butter chicken with spinach emerald rice curry on Sunday Brunch.

The ingredients are: 5 tbsp vegetable oil, 5 tbsp, 2 large white onions, medium diced, 20g of fresh ginger peeled and grated, 6 garlic cloves, peeled and grated, 2 tbsp garam masala, 1 tbsp dried fenugreek leaves, ½ tsp ground turmeric, ¼ tsp chilli powder, 6 tbsp tomato purée, 200g tinned chopped tomatoes, 5 tbsp creme fraiche, 2 tbsp tandoori masala, 750g diced chicken breast, 1 ½ tsp salt, 1-2 tbsp muscovado or brown sugar, to taste and 40g butter.

For the emerald rice: 2 tbsp veg oil, 1/2 tsp cumin seed, 1 black cardamom pod, 1 large cup white basmati rice, 2 cups water and 2 handfuls of roughly chopped baby leaf spinach.

See more recipes from Nisha Katona in her book titled: The Spice Tree: Indian Cooking Made Beautifully Simple, available from Amazon now.