Dipna Anand served up a tasty palak chicken with a spinach masala on James Martin’s Saturday Morning.

The ingredients are: 275g baby spinach, Water for boiling, 400g chopped tomatoes, tinned or fresh blended to a smooth paste, 2 medium onions, finely chopped, 1 medium whole chicken, skinned and cut into pieces or 800g boneless skinless chicken breast or thigh, diced into 4cm pieces, 30g butter, 2 tablespoons ginger and garlic paste, 2 finger green chillies, finely chopped or made into a paste or to taste, 2 tablespoons fresh chopped coriander and a little for garnish, 6 tablespoons vegetable oil, 1 ¼ teaspoons salt + 1 teaspoon for blanching spinach and 150-200ml water.

For the spices: 2 teaspoons cumin seeds, 1 ½ teaspoons coriander powder, 1 teaspoon cumin powder, 1 teaspoon turmeric, ¾ teaspoon red chilli powder, ½ teaspoon black pepper and 1 ¼ teaspoon garam masala.

See recipes by Dipna in her book titled: Dip In Brilliant: An Indian Recipe Adventure with a Contemporary Twist available from Amazon now.