Dipna Anand served up banging Tandoori chicken burgers with tamarind chutney and masala fries on James Martin’s Saturday Morning.

The ingredients are: 5 boneless and skinless large chicken thighs (you can also use breast if preferred), 175g yoghurt, 1 tsp red chilli powder, 1 tbsp dried fenugreek leaves, crushed, 1⁄2 tbsp ginger and garlic paste, 1⁄2 finger green chillies or to taste, finely chopped or made into a paste, 5 tbsp olive oil, 1⁄2 tsp turmeric, 1 1⁄4 tsp salt or to taste, 1 1⁄2 tsp garam masala, 1 tsp cumin powder, 1 tsp coriander powder, 1⁄2 lemon, freshly squeezed and Pinch Orange food colouring powder, optional.

To serve: 5 Large Burger buns of your choice, Butter for buns, Pinch of chaat masala, 1⁄4 Sliced large onion, into rings, 1⁄2 Large tomato, sliced, 5/6 baby gem lettuce leaves for burger base, 5 Cheddar cheese slices, or cheese slices of choice, 4/5 tbsp Desinnaise (masala mayo) (mayo with 1⁄4 tsp red chilli, 1⁄4 tsp garam masala and 1⁄4 tsp cumin, powder, pinch of salt), 5 large cooked crispy bhajia or onion bhajis crushed, optional, 3 tbsp Tamarind chutney, optional and Masala fries to serve with, optional.

See recipes by Dipna in her book titled: Dip In Brilliant: An Indian Recipe Adventure with a Contemporary Twist available from Amazon now.