Seema Pankhania served up a tasty butter chicken with homemade roti and basmati rice on Saturday Kitchen.

The ingredients for the paste are: 10 garlic cloves, crushed, 2cm piece fresh root ginger, grated, 6 green chillies, crushed, 2 tbsp vegetable oil, For the chicken marinade, 150g/5½oz plain full-fat yoghurt, ½ lemon, juice only, 1 tsp red chilli powder, ½ tsp ground turmeric, 1 tsp ground cumin, 1 tsp ground coriander, ½ tsp garam masala, 800g boneless chicken thighs, cut into bite-sized pieces and 1 tsp salt.

For the curry: 150g butter or ghee, 1 large onion, finely chopped, ½ tsp cumin seeds, 1 star anise (optional), 1 cinnamon stick (optional), 3–4 cloves (optional), 1 tsp ground cumin, 1 tsp garam masala, 1 tsp ground coriander, 2 tsp red chilli powder, 3 tbsp tomato puree, 400g tin chopped tomatoes, 250ml double cream, 2 tbsp dried fenugreek leaves (optional), ½ lemon, juice only, small handful fresh coriander and 1 tsp salt.

For the roti: 300g chapati flour, wholemeal or plain, pinch salt, 2 tbsp vegetable oil and 200ml freshly boiled water.

To serve: steamed basmati rice.

See recipes by Seema in her book titled: Craveable: All I want to eat, big flavours for every mood available from Amazon now.