Claudia Winkleman and Jamie Oliver served up a tasty butter chicken with a Murgh Makhani curry Sauce, cheat’s naan, mint yoghurt, onion Pickle and a two step marinade on Jamie and Jimmy’s Friday Night Feast.

The ingredients for the first marinade are: 800 g skinless free-range chicken breast, 1 lemon, 5 cm piece of ginger, 3 cloves of garlic and 1 teaspoon chilli powder , (I used mild).

For the second marinade: 1 teaspoon chilli powder , (I used mild), 1 teaspoon ground coriander, 1 teaspoon ground cumin and 100 g Greek set yoghurt.

For the sauce: 75 g unsalted cashew nuts , or 1 heaped tablespoon cashew butter, milk , optional, 1 onion, groundnut oil, 1.5 kg ripe tomatoes, 1 tablespoon chilli powder, 1 teaspoon ground cumin, 2 fresh green chillies, 50 g unsalted butter, 1 teaspoon fenugreek powder , (kasoori methi), 50 g double cream and fresh coriander , optional, to finish.

For the onion Pickle: 1 red onion and cider or white wine vinegar.

For the mint yoghurt: 1 bunch of fresh mint , (30g), 1 lemon, 1 teaspoon mango powder and 200 g natural yoghurt.

For the cheat’s naan: 375 g self-raising flour, 375 g natural yoghurt and 1 teaspoon runny honey.

See Jamie’s recipes in his book titled: Jamie’s Friday Night Feast Cookbook available from Amazon now.