Nisha Katona served up a tasty (angry bird) tandoori roast chicken with fenugreek turmeric fries and coriander chutney on This Morning.

The ingredients are: 1 whole chicken, about 1.6kg and 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 and 1 ½ tsp salt and Drizzle of honey.

For the fries: 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 and ½ bunch of fresh coriander, roughly chopped, plus extra to serve.

For the coriander and mint chutney: 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, Salt and 1-2 tsp sugar, to taste.

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