Asma Khan served up a spicy hariyali murgh and peela pulao – chicken thighs with lemon rice with cashew nuts – on James Martin’s Saturday Morning.

The ingredients are: 50g fresh coriander leaves and stalks, chopped, 50g fresh mint leaves, chopped, 5 chillies (not the Birdseye variety, as it will be too fiery), 300ml full-fat Greek yoghurt, 12 Chicken thighs on the bone, skin removed, 50g butter and 1 lime, sliced, to serve.

For the peela pulao: 300g of basmati rice, 3 tbsp of vegetable oil, 2 green cardamom pods, 1 piece of cassia, 2.5cm long, 2 cloves, 1 Indian bay leaf, large, 1 white onion, medium, evenly and thinly sliced into rings, 1 tsp black mustard seeds, 1 tbsp of cashew nuts, 10 curry leaves, 1 tsp ground turmeric, 1 1/2 tsp salt and 1 lemon, juiced and zested (cut the zest into slivers).

see recipes by Asma in he book titled: Asma’s Indian Kitchen: Home-cooked food brought to you by Darjeeling Express available from Amazon now.