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Weekdays 10am-12:30pm ITV

Nisha Katona's signature butter chicken

Nisha guarantees you'll never order takeaway again, as she makes her simple and satisfying butter chicken.

Butter chicken curry with turmeric chips

Serves: 4-6

Ingredients

600g of chicken breast, cut into 3cm diced pieces3 tbsp tandoori masala1 ½ tbsp creme fraiche, for the marinade (you can use low fat creme fraiche if you prefer) 100ml of vegetable oil1 onion finely diced5 cloves of garlic, peeled and crushed 5 cm piece of ginger, peeled and grated2 tsp dried fenugreek leaves/kasthoori methi2 tbsp garam masala1 tsp turmericOptional, ¼ tsp chilli powder150g tomato puree500ml of waterSaltSugar

200ml crème fraiche (you can use low fat creme fraiche if you prefer) 2tbsp butterHandful of freshly chopped coriander1 tbsp pomegranate seed

For the turmeric chips

Oil for frying4 large Maris piper potatoes, peeled and sliced into chips1 tbsp turmeric powder1/2 tsp fenugreek powderSalt to season

Method

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 bright heat making sure the tomato puree is beginning to cook through a little. Now add the water. Add the 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. 

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

Nisha’s tips: You can use halloumi or cauliflower in place of the chicken in this recipe

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Weekdays 10am-12:30pm ITV