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Nisha Katona's angry bird!

Nisha’s back in the kitchen today ready to spice up your autumn.

She’ll be cooking her ‘Angry Bird’ chicken - a simple tandoori twist on traditional roast chicken.

Angry roast chicken

Serves 4


1 whole chicken, about 1.6kg

3 tbsp vegetable oil

For the spice rub

300g plain yoghurt

½ tsp ground turmeric

½ tsp chilli powder

2 tsp ground coriander

1 ½ tsp ground cumin

1 ½ tsp ground cinnamon

½ tsp ground cloves

3 garlic cloves, minced

7.5cm piece of fresh root ginger, peeled and grated

Juice of ½ lemon

1 ½ tsp salt

Drizzle of honey

Fenugreek Kissed Fries, to serve (see below)

Roti to serve (see below)


1. In a large bowl combine all the spice rub ingredients and mix well until everything is fully combined.

2. Take the chicken and cut three deep gashes in each breast and two diagonal gashes in each thigh. Put the chicken in a bowl, take the spice rub and spread it all over the chicken, ensuring the mix gets into all the gashes. Cover and refrigerate for at least 4 hours, preferably overnight. 

3. Preheat the oven to 200C. Take the chicken out of the refrigerator 30 minutes before you plan to cook it, allowing it to come up to room temperature. Place the chicken in a large roasting pan and drizzle with the vegetable oil, then roast for 1 hour 20 minutes, basting the chicken halfway through cooking, until cooked through and tender. Drizzle over some honey for the last 5-10 minutes of cooking the chicken. Serve immediately with the fenugreek kissed fries and roti.

Fenugreek kissed fries

Serves 4-6


4 large Maris Piper potatoes, cut into 2cm cubes

½ tsp salt

½ tsp ground turmeric 

3 tbsp vegetable oil

1 tsp fenugreek powder

½ red onion, finely sliced

1 small red chilli, finely sliced, plus extra to serve 

½ bunch of fresh coriander, roughly chopped, plus extra to serve

Optional - mint & coriander chutney - blitz together the below ingredients to a smooth paste

1 small bunch fresh coriander, stalk and leaves, roughly chopped

1 small bunch of fresh mint

1 green chilli, deseeded and finely chopped

2cm piece of fresh root ginger, peeled

1 ¼ tsp ground cumin

1 tsp ground coriander

Juice of ½ lemon


1-2 tsp sugar, to taste 


1. In a large saucepan set over a medium-high heat, add the chopped potatoes, salt and ground turmeric and cover with cold water. Bring up to the boil, then reduce the heat to low and simmer for 8-10 minutes or until the potatoes become soft but still hold together. Drain well and set aside.

2. In a large non-stick frying pan set over a medium-high heat, add the vegetable oil. 

3. Toss the drained potatoes in the fenugreek powder and then when the pan is hot, add the potatoes and fry, stirring regularly, for 10 minutes or until the potatoes are golden and crisp. 

4. When cooked through, put the potatoes in a large bowl and toss with the red onion, red chilli and fresh coriander until everything is fully coated. Finish by garnishing with freshly sliced red chilli and fresh coriander just before serving, and serve with some mint and coriander chutney to the side.

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Weekdays 10am-12:30pm