Asma Khan Chicken Kabab Burgers with Pineapple and Chilli Chutney (Anara’s Jhal) and a Coriander and Mint Chutney (Dhania Pudina) on James Martin’s Saturday Morning.

The ingredients are: Chicken Kabab Burgers are: 750 grams (1 pound, 10 ounces) minced chicken thighs, 1 tablespoon full-fat Greek-style yogurt, 1 tablespoon ginger paste, 1 teaspoon garlic paste, 2 teaspoons ground coriander, 1 teaspoon garam masala, ½ teaspoon freshly ground black pepper, 1 teaspoon salt, 3 green chiles, finely chopped, 1 onion, finely chopped, 2 small tomatoes, chopped, 2 tablespoons coriander leaves, chopped, 1 egg, beaten and Vegetable oil, for frying.

To serve: 12 burger buns (or naan or pitta bread), Chutney (optional) and 1 red onion, sliced into 12 rings.

For the Anara’s Jhal Chutney: 1 tbsp vegetable oil, 3 dried red chillies, cbroken in half, 2 Indian bay leaves (tej patta), 2.5cm piece fresh root ginger, peeled and grated or cut into thin slivers, 1 sweet pineapple, skin cut off and flesh cut into small cubes with any juice reserved, 2 tbsp caster sugar, plus extra if needed and 1 tsp rock salt, plus extra if needed.

For the Dhania Pudina Chutney: 1-cm piece of fresh ginger, 100g fresh mint leaves, shredded, 100g fresh coriander leaves and upper stems, roughly chopped, 3 green chillies, 2 tbsp fresh lemon juice, 1 tbsp brown sugar, 1 tsp salt and 4 tbsp cold water.

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