Rick Stein served up a tasty chicken tikka masala curry with chapatis and pilau rice on Rick Stein’s Food Stories.

The ingredients for the chapattis are: 250g chapati flour (or half wholemeal, half plain flour), plus extra for dusting, ½ tsp salt and 2 tbsp melted ghee, butter or vegetable oil, plus extra for brushing.

For the chicken: 750g chicken breasts, boneless, skin removed, 25g ghee or clarified butter, melted, 1½ tbsp lemon juice and small handful fresh coriander leaves, roughly chopped.

For the marinade: 2 tsp cumin seeds, 1½ tsp coriander seeds, 12 green cardamom pods, seeds removed and crushed, 1 large lemon, juice only, 2 tsp mild paprika, 1 tsp Kashmiri chilli powder, 1 tsp turmeric, 1 tsp salt, 150ml plain yoghurt, 25g fresh root ginger, grated and 2 garlic cloves, grated.

For the rice: 315g basmati rice, 1 tsp vegetable oil, 2 cloves, 3cm cinnamon stick, 1 green cardamom pod, crushed and ¼ tsp salt.

For the sauce: 1 tsp freshly toasted cumin seeds, ground, 1½ tsp freshly toasted coriander seeds, ground, 3 tbsp ghee, clarified butter or vegetable oil, 1 large onion, finely sliced, 2 garlic cloves, grated, 25g fresh root ginger, peeled and grated, ½ tsp Kashmiri chilli powder, 1 tsp garam masala, ½ tsp mild paprika, 225g chopped tomatoes, tinned or fresh, 1 tbsp tomato puree, 1 tbsp ground almonds, ½ tsp salt, 1 tsp sugar, 120ml double cream and 3 green chillies, slit open.

See recipes by Rick in his book titled: Rick Stein’s Food Stories available from Amazon now.