Dipna Anand served up a tasty butter chicken curry (Punjabi Makhani Chicken) with naan bread, cucumber raita, papadum and paella rice on James Martin’s Saturday Morning.

The ingredients for the chicken marination are: 800g chicken thighs, skinless and boneless, diced into tikka sized pieces, 4 tablespoons olive oil, 1 ½ teaspoons cumin powder, ¼ teaspoon salt, 1 tablespoon ginger and garlic paste and 1 teaspoon smoked paprika.

For the makhani Sauce: 375g plum peeled tomatoes, puréed, 250ml double cream, 2 ½ tablespoons vegetable oil, 80g onion, finely chopped, 45g butter, 1 tablespoon ginger and garlic paste, 1 finger green chilli, finely chopped or made into a paste, 1 ½ teaspoons salt Or to taste, 1 ½ teaspoons cumin seeds, 1 ¼ teaspoons turmeric powder, 1 teaspoon red chilli powder, 1 ¼ teaspoons coriander powder, 1 teaspoon garam masala, 3 teaspoons dried fenugreek leaves (kasturi methi) and 2 ½ tablespoons fresh chopped coriander.

See recipes from Dipna in her book titled : Beyond Brilliant: Inspired Indian Cooking available from Amazon now.