Vivek Singh served up a tasty kadhai chicken with homemade garlic and coriander naan recipe on Saturday Kitchen.

Ingredients for the spice mix: 2 whole dried red chillies, broken and seeds removed, 2 tsp coriander seeds, 2 tsp fennel seeds, 1 tsp cumin seeds and 1 tsp black peppercorns.

For the kadhai chicken: 4 tbsp corn or vegetable oil, 1 bay leaf, 2 onions, 1½ finely chopped and ½ cut into 1cm strips, 1 tbsp ginger and garlic paste, 1½ tsp red chilli powder, 1 tsp ground coriander, ½ tsp ground cumin, 6 tomatoes, 5 blended and 1 deseeded and cut into 1cm strips, 4 chicken thighs, skinless and boneless cut into strips, 2 green chillies, halved lengthwise, ½ pepper cut into 1cm strips, 2 tsp dried fenugreek leaves, ½ tsp garam masala powder, 1½ tsp salt, ½ tsp caster sugar, 1 tbsp chopped fresh coriander leaves and 1 lime, juice only.

For the naans: 750g plain white flour, 1½ tsp baking powder, 1 tbsp salt, 400ml whole milk, 1 free-range egg, 35g caster sugar, 50ml vegetable oil, 2 tbsp chopped garlic and 2 tbsp fresh chopped coriander.

See recipes by Vivek in his book titled: Curry: Authentic flavours from the world of spice for the modern cook available from Amazon now.