Dipna Anand served up tasty Tandoori Chicken Tikka with Home Made Naan and Mint and Coriander Chutney on James Martin’s Saturday Morning.

The ingredients for the marinade are: 800g chicken breast, cut into tikka sized pieces e.g. 4-5cm chunks, 160g Greek yogurt, 1 ½ level teaspoons red chilli powder or to taste, 2 tablespoon ginger and garlic paste, 2 level teaspoons garam masala, 1 ½ teaspoons cumin powder, 6 tablespoons vegetable oil, 1 teaspoon turmeric, 2 ½ tablespoons white vinegar, 1 teaspoon green chilli paste or to taste, 1 ½ teaspoons salt or to taste, ¼ teaspoon orange food colouring powder and 1 level tablespoon dried fenugreek leaves (crushed using the palm of your hands).

For the Naan Bread: 300g plain flour (plus a little extra for rolling out), ½ teaspoon dried yeast, 2 tablespoons warm water, 1 teaspoon sugar, 110ml full fat Milk (warm), 1 level teaspoon salt or to taste, 1 teaspoon Onion Seeds (kalonji), 3 tablespoons vegetable oil, 2 tablespoons butter/ghee for garnish and 2 tablespoons chopped fresh coriander (optional).

For the Mint and Coriander: 1 bunch mint leaves, 1 bunch coriander, cut into three parts, ½ white onion, halved, 1 or 2 finger green chillies, halved, optional or to taste, 1 ¼ tsp salt or to taste, 1 ½ tsp sugar, 1 ½ tsp cumin seeds, roasted on a dry pan, ¾ tsp cumin powder, ½ lemon, freshly squeezed, 1 tsp amchoor powder, A little water, optional if required and 2 ½ tbsp yoghurt (optional if making mint yoghurt chutney. Add a little sugar if adding yoghurt).

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