Atul Kochhar serves up a tasty Murg Hara Masala – green chicken curry – with a spicy chutney paste on Sunday Brunch.

The ingredients are: 3 tablespoons sunflower oil, 15g fresh ginger, peeled and chopped, 11Ž2 teaspoons chopped green chillies, 400g boneless, skinless chicken thighs, cut into 2.5cm dice, Juice extraced from 50g tamarind pulp, 4 boneless chicken thighs, skin on, 2 teaspoons Malvani Spice Powder, Sea salt, Hot boiled rice, to serve (optional) and Mangalore Tomato Chutney, to serve.

For the spice paste: 3 black peppercorns, 1 cloves, 1/4 teaspoon cumin seeds, A small piece of cinnamon stick, 20g cashew nuts, soaked in warm water to cover for 30 minutes, 75g deep-fried brown onions, 40g coriander sprigs, use the leaves and stalks but not the roots, 40g mint leaves, 25g baby spinach leaves (to keep the green color), A small piece of fresh ginger, peeled and coarsely chopped and 1/2 green chilli.

To garnish: Edible red and yellow flowers, microcelery: Baby plum tomatoes, halved, Deep-fried garlic cloves and Deep-fried cubes of idlis (1 1/2 tsp green chillies) drained and dusted with chaat masala and Kashmiri chilli powder.