Dipna Anand served up a tasty Haandi Chicken Masala and Rice on James Martin’s Saturday Morning.

The ingredient are: 2 full baby chicken, skinless, on the bone, into pieces or use boneless and skinless breast or thigh if preferred, 6 tbsp vegetable oil, 1 heaped tsp cumin seeds, 3 bay leaves, 2 medium onions, finely chopped, 2 tsp birds eye green chilli paste or to taste, 2 tbsp ginger and garlic paste, 700g tinned chopped tomatoes, pureed, 35g butter, 1 tsp red chilli powder, 1 heaped tsp turmeric powder, 2 tsp coriander powder, 2 tsp cumin powder, 1 tsp salt or to taste, 3/4 tsp carom seeds, crushed, 150-300ml water, 2 tbsp fresh chopped coriander, 1 tbsp dried fenugreek leaves, crushed with the palm of your hand and 2 tsp garam masala.

See recipes by Dipna in her book titled: Dipliciously Brilliant: Family favourites from my Indian kitchen available from Amazon now.