Vivek Singh cooks old Delhi-style butter chicken on Saturday Kitchen with James Martin.

Vivek says: “Cook this rich, creamy chicken curry using meat on the bone for the authentic experience.”

The ingredients for the marinade: 2 x 750g free-range poussin, skinned and spatchcocked (alternatively use 800g chicken thighs, skinned and on the bone), 80g full-fat Greek yoghurt, 1 tbsp ginger and garlic paste, 1 tbsp vegetable oil, 1½ tsp salt, 1 lemon, juice only, 1 tbsp red chilli powder, 1 tbsp ground cumin and ½ tsp garam masala.

For the naan bread (makes 8 small naan breads): 375g plain white flour, ¾ tsp baking powder, 1½ tsp salt, 200ml full-fat milk, 15g sugar, 1 free-range egg, beaten (you will only need half the egg) and 2 tbsp vegetable oil.

For the sauce: 1kg fresh tomatoes, 5cm piece of fresh root ginger, peeled, half grated and half finely chopped, 4 garlic cloves, peeled, 4 green cardamom pods, 5 cloves, 1 bay leaf, 1 tbsp red chilli powder, 80g butter, diced, 2 green chillies, slit lengthways, 75ml single cream, 1 tsp salt, 2 tsp dried fenugreek leaves, crushed between your fingertips, ½ tsp garam masala, 1 tbsp sugar, salt and freshly ground black pepper.