Nisha Katona served up a tasty mother butter chicken curry with fenugreek, butter beans and creme fraiche on this morning.

The ingredients are: 600g chicken breast, diced into 3cm pieces , Juice of ½ a lemon , 3 tbsp tandoori masala , 2 tbsp crème fraiche, for the marinade , 100ml vegetable oil , 1 onion, finely diced, 5 garlic cloves, peeled and crushed , 5cm piece of ginger, peeled and grated, 2 tsp dried fenugreek leaves/kasthoori methi, 2 tsp garam masala , 1 tsp turmeric , ¼ tsp chilli powder, optional , 150g tomato puree, 500ml water, Salt, plus extra to season , Sugar , ½ of 1 x 400g jar of cooked butter beans, drained , 200ml crème fraiche (can be low fat) or good quality greek yoghurt and 2 tbsp butter.

To serve: Handful of freshly chopped coriander , 1 tbsp pomegranate seeds , Dried rose petals and Rice.

See recipes by Nisha in her book titled: Bold: Big Flavour Twists to Classic Dishes available from Amazon now.