Nisha Parmar served up tasty butter chicken spheres with mash potatoes and makhani sauce on Saturday Kitchen.

The ingredients for the filling are: 2 tbsp rapeseed oil, 2 cinnamon sticks, 5 green cardamom pods, 5 cloves, 1 large onion, finely chopped, 2 tbsp ginger and garlic paste, 2 green finger chillies, finely chopped, 250g chicken thigh mince, 1 tsp ground turmeric, ½ tbsp ground coriander, ½ tbsp ground cumin, ½ tsp freshly ground black pepper, 1 tbsp sea salt, 75g frozen peas, ½ lemon, juice only and large handful coriander, chopped.

For the mash: 3 medium Maris Piper potatoes, 2 tbsp whole milk, sea salt and ground pepper.

For the makhani sauce: 2 tbsp ghee, 7 green cardamom pods, lightly crushed, 2 black cardamom pods, 2 bay leaves, 7 cloves, 1 cinnamon stick or cassia bark, 4 tbsp ginger and garlic paste, 1 tsp chopped green finger chilli, 1 tbsp tomato purée, 1½ tbsp ground coriander, 1½ tbsp ground cumin, 1 tsp ground turmeric, 1 tsp Kashmiri chilli powder, 200g plum tomatoes, blended, 1 tsp garam masala, 1 tbsp dried fenugreek leaves (kasoori methi), pinch salt, 1 tsp caster (superfine) sugar, 150ml double cream, ½ lemon, juice only, 35g unsalted butter and micro herbs, to serve.

For the breadcrumb coating: 50g plain flour, seasoned, 2 eggs, beaten and seasoned, 150g panko breadcrumbs and vegetable oil, for deep frying.

See recipes by Nisha in the book titled: Share: Asian-inspired Dinner Party Dishes available from Amazon now.