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Nisha Katona's butter chicken

It's one of the most popular curries ever, and Nisha’s here to help you master this classic in no time at all. Her easy recipe combines the tang of a tandoori marinade and a rich buttery sauce to make this the ultimate curry to feast on and in true Nisha style, this will be on the table in 30 minutes flat! 

Nisha's butter chicken

Serves 4


600g of chicken breast, cut into 3cm diced pieces

3 tbsp tandoori masala

1 ½ tbsp creme fraiche, for the marinade (you can use low fat creme fraiche if you prefer) 

100ml of vegetable oil

1 onion finely diced

5 cloves of garlic, peeled and crushed 

5 cm piece of ginger, peeled and grated

2 tsp dried fenugreek leaves / kasthoori methi

2 tbsp garam masala

1 tsp turmeric

Optional, ¼ tsp chilli powder

150g tomato puree

500ml of water



200ml crème fraiche (you can use low fat creme fraiche if you prefer) 

2tbsp butter

Handful of freshly chopped coriander

1 tbsp pomegranate seed

For the turmeric chips:

Oil for frying

4 large maris piper potatoes, peeled and sliced into chips

1 tbsp turmeric powder

1/2 tsp fenugreek powder

Salt to season


1. Dice your chicken breast into 3 cm pieces, and in a bowl, marinade with the tandoori masala and crème fraiche, mix well and set aside

2. Start your pan on a high heat, then add your oil and when the oil is hot add the onions, garlic and ginger. Turn the heat down to medium-low and cook until the onions have turned golden and sweet.

3. Next add the spices and then the tomato puree. Allow to cook for a couple of minutes on a high heat making sure the tomato puree is beginning to cook through a little. Now add the water, sugar and salt, then bring the pan to the boil and remove from the heat. Blend the sauce until silky smooth, for about 1 minute.

4. Return the pan to the heat with the blended sauce and add the marinated chicken and simmer on a medium heat for around 20 minutes until the chicken is cooked through

5. Meanwhile, make the chips. Heat oil very hot in a deep fryer or deep pan on the hob. Rub the chips with turmeric and fenugreek. Deep fry them until they’re soft and crisp, and season with salt. 

6. Turn off the heat of the curry, and gently fold in the 200ml of crème fraiche. Now stir in the butter. 

8. Garnish with freshly chopped coriander and the pomegranate seeds. Serve with the chips and some rice if you wish.

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Weekdays 10am-12:30pm