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Nisha Katona's chicken tikka masala

It’s one of the UK’s favourite Indian dishes and Nisha is serving up her Chicken Tikka Masala to hit the spot for the ultimate Friday footy feast for the family.

Chicken Tikka Masala

Serves: 4


600g chicken breast, diced into 3cm pieces3 tbsp tandoori masala 100ml vegetable oil 1 onion, finely diced 5 cloves garlic, peeled and crushed 5cm piece of ginger, peeled and grated 150g tomato puree 2 tsp dried fenugreek leaves 2 tbsp garam masala 1 tsp turmeric 1½ tsp salt 4 tsp brown sugar ¼ tsp chilli powder (optional) 500ml water 100g crème fraiche 

To garnish: Handful freshly chopped coriander 1 tbsp pomegranate seeds 

To serve: White basmati rice 


1. Preheat a griddle or frying pan to a medium to high heat. 

2. Mix the tandoori masala and 1½ tbsp of the oil, and toss through the chicken until well coated. Carefully place the chicken onto the hot pan and griddle until slightly charred, then set aside. 

3. Set a separate pan over a high heat and add the remaining oil. When hot, add the onions, the garlic and the ginger. Turn the heat to medium/low, and cook until the onions have turned golden and sweet. 

4. 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. 

5. Pour in the water, then add the sugar and salt and bring the pan to the boil. Once boiling, remove from the heat. Blend the sauce until silky smooth for about 1 minute. 

6. Return the pan to the heat and add the charred chicken pieces and simmer on a medium heat for about 20 minutes until the chicken is cooked through. Remove from the heat and gently fold in the creme fraiche. Garnish with freshly chopped coriander and the pomegranate seeds, and serve with basmati rice.

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