Romy Gill served up a tasty Indian butter chicken curry with jeera rice on James Martin’s Saturday Morning.

The ingredients for the marinade: 500g boneless chicken (diced), 50g Greek natural yogurt, 2tsp finely grated ginger, 2 tsp finely grated garlic, 1 tsp garam masala, 1tsp tandoori masala, 1 tsp cumin powder, 1tsp coriander powder, 1 tsp red kashmiri chilli powder and 1tsp salt.

For the sauce: 6tsp ghee/butter, 2tsp finely grated ginger, 2tsp finely grated garlic, 6tsp tomato puree, 1tsp garam masala, 1tsp tandoori masala, ½ ground turmeric, 1tsp Kashmiri chillies, 3tsp dried fenugreek leaves, 2tsp salt, 6tbsp cashew nuts, 500ml single cream and 400ml water.

For the rice: 200ml cup ​​basmati rice, soaked in cold water for 15 minutes, 2 tsp o​​il or butter, 1 tsp ​​​cumin seeds and 300 ml hot water.

See recipes from James Martin in his book titled: More Home Comforts: 100 new recipes from the television series, available at Amazon now.