Atul Kochhar served up a tasty chicken korma with Tellicherry black pepper corns on James Martin’s Saturday Morning.

The ingredients are: 4 x 180g boneless chicken supreme, skin removed and 6–8 tablespoons Marinade.

For the marinade: 50 gm Greek yoghurt, 100 ml single cream, 2 tbsp coconut milk powder, 50gm cheddar cheese, grated, ¼ tsp green cardamom powder, ½ tsp Tellicherry pepper powder or pounded, ½ tsp fennel powder, ¼tsp mace powder, 1 tbsp fine chopped green chilies, 1 tbsp roasted gram flour, 2 tbsp lemon juice, 1 tbsp ginger – garlic paste, 1 tbsp chopped curry leaves, 2 tbsp Coconut oil, Sea salt and Coconut oil for basting.

For the Tellicherry Korma Gravy: 2 tablespoons coconut oil, 2 green cardamom pods, bruised, 4-6 Tellicherry black pepper corns, crushed opened, 1 green chilli, chopped, 6 curry leaves, 2 tbsp onion paste, (2 onions finely chopped, sauteed & pureed), 100ml coconut milk (thick), 50 ml single cream, 50g Greek-style yogurt, 20 cashew nuts (Optional – soaked and blended to a fine paste), ¼ teaspoon garam masala, 100ml water (optional) and ½ teaspoon Cardamom–Mace – black pepper powder.

See recipes by Atul in his book titled: 30 Minute Curries available from Amazon now.