Nisha Katona served up a tasty signature butter chicken curry with fenugreek leaves, garam masala, creme fraiche and turmeric chips on This Morning.

The ingredients are: 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, Salt, Sugar, 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 and Salt to season.

See recipes by Nisha in her book titled: The Spice Tree: Indian Cooking Made Beautifully Simple available from Amazon now.