Dipna Anand served up a tasty Masala chicken with ajwain seeds, d fenugreek, chapatis and rice on Saturday Kitchen.

The ingredients for the chapatis are: 150g chapati flour (atta), plus extra for dusting, 1 tbsp vegetable oil and 2 tsp unsalted butter, melted, for spreading (optional).

For the chicken: 6 tbsp vegetable oil, 1 heaped tsp cumin seeds, 3 bay leaves, 2 onions, finely chopped, 2 tsp green bird’s-eye chilli paste, or to taste, 2 tbsp ginger and garlic paste, 700g tinned chopped tomatoes, 35g unsalted butter, 1 heaped tsp ground turmeric, 1 tsp chilli powder, 2 tsp ground coriander, 2 tsp ground cumin, 1 tsp salt, or to taste, 2 whole baby chickens, skin removed and bone in, cut into pieces (or use breast or thigh, skin removed and boneless, if preferred), 3–4 tsp ajwain seeds, crushed, 2 tsp garam masala, 2 tbsp chopped fresh coriander and 1 tbsp dried fenugreek leaves, crushed with the palm of your hand.

To serve: freshly steamed basmati rice, poppadom’s and 1 tbsp coriander cress.

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