Lamb Biryani

July 27, 2013 By Dan Toombs 18 Comments

This lamb biryani recipe from Sheba is now a family favourite.

If you want to achieve restaurant quality lamb biryani, you are going to get just that with this recipe. I learned this lamb biryani recipe while researching for my first cookbook 'The Curry Guy' at Sheba Brick Lane. The restaurant is famous for their Lamb biryani which is only served on Monday evening to those who know to ask for it!

You are going to love this recipe and if biryanis are your thing, be sure to try my chicken biryani and Pakistani chickpea biryani recipes too! Serve your lamb biryani with a good spoonful or more of mint and coriander chutney, spicy coriander chutney or mint sauce and you will be in biryani heaven!

About this lamb biryani recipe

You are in for a treat with this one. Curry house style biryanis can often be a bit dry as they are just stir fried rice with a bit of protein thrown in. With this lamb biryani recipe, the meat is first marinated and then stewed in a sealed pot under the rices. As the liquid and stem rise, they also flavour the rice and make it deliciously moist.

This style of lamb biryani is called dum biryani. It is truly the best way to cook a biryani.

What cut of lamb should you use?

You will see in the photos below that I used leg of lamb cut into small pieces through the bone.

Leg of lamb is much more tender and cooks faster than shoulder. You could use shoulder but you will want to first simmer it until almost tender enough to eat before adding the rice.

Leg of lamb will cook through and become tender in about 40 minutes so it is a lot faster.

Do you have to use bone-in lamb?

I know that many people don't like lamb on the bone. You will get more flavour in your lamb biryani by cooking the lamb on the bone but that is not essential.

If you would prefer to enjoy your lamb biryani without having to fuss with the bones, go for it!

How important is the Basmati rice you use?

Biryanis are of course rice dishes so it is important to find the best quality, aged basmati rice you can get your hands on. I use VeeTee Extra Long Premium Rice.

How do you prepare the rice?

You always prepare Basmati rice in the same way just as you do in my perfect Basmati rice recipe.

First you need to rinse the rice in several changes of fresh water. Place it in a bowl and add water. Swirl it around with your hand and you will see that the water becomes milky. That is the starch from the rice that needs to be removed.

So repeat this process several times until the water runs almost clear. Then cover the rice again with fresh water and let it soak for about 30 minutes.

Can you work ahead?

Yes. You can wash and soak the rice for up to a day.

The meat can also marinate for up to three days. In fact the flavour will be better if you do that.

Step by step photos

Frying onions. — Fry the sliced onions for about 12 to 15 minutes or until crispy brown. Then transfer to a plate with a slotted spoon and set aside.

Lamb meat in a pot. — Place you meat in a bowl. As you can see, I used lamb leg cut through the bone in small pieces.

Lamb in dry marinate. — Cover the meat with the spices, half of the fried onions and herbs along with the oil. Stir well to combine and work everything into the meat pieces.

Adding yoghurt to the pot to finish off the marinade. — Then stir in the yogurt and again rub this right into the meat.

Adding water to the biryani pot. — After the meat has marinated, add about 250ml (1 cup) water or stock. Just enough to cover the meat.

Cooking the rice. — Cook the rice for 6 minutes and transfer half to a plate. Allow the remaining rice to cook for another minute and then transfer it to another plate.

Adding rice, saffron and herbs to the biryani pot. — Add the first batch of par-cooked rice to the meat and cover with some of the fried onions, herbs and half the ghee and saffron milk.

Topping the biryani with the second batch of par-cooked rice. — Then add the remaining par-cooked rice and add melted ghee. If you have any herbs and onions leftover, add those to this layer too.

Cooking the biryani in a sealed pot. — Cover the pot. Bring to a boil for about two minutes and then cook over a low to medium heat for 40 minutes.

PRO TIPS

Allow the meat to marinate for at least 24 hours or up to 72 hours if you have the time to do so.
Be sure to wash your rice thoroughly in several changes of water.
Ensure that your lid is really tight when you go to cook the lamb biryani. Covering the pot tightly with foil before placing the lid on top will help cook the biryani to perfection.

If you like this lamb biryani recipe, you might like to try some of these recipes too...

See more lamb Curry Recipes →

Naan

See more Indian bread recipes →

Dahls

See more Dal Recipes →

Yield: 6-8

Lamb Biryani

This authentic lamb biryani recipe is delicious and so easy to prepare. You will get better than restaurant quality results with this recipe.

Prep Time 30 minutes

Cook Time 2 hours

Total Time 2 hours 30 minutes

Ingredients

3 onions, finely sliced and fried (see photos above for doing this) plus about 250ml (1 cup) of the reserved cooking oil
1 leg of lamb, cut through the bone into 12 or more pieces*
2 tbsp sea salt
5cm/2in piece of cinnamon stick
10 peppercorns,
1 bay leaf,
1 tbsp cumin seeds
500g (1lb 2oz) good-quality basmati rice
60g (2oz) coriander (cilantro) leaves, finely chopped
20g (3⁄4 oz) mint leaves, finely chopped
6 tbsp melted ghee
Pinch of saffron threads infused in 300ml (11⁄4 cups) hot milk
1 tsp rose water (optional)
1⁄2 tsp ground cumin
Dried rose petals (optional)
Raita of your choice, to serve
FOR THE MARINADE
2 tbsp garlic and ginger paste
500g (2 cups) plain yoghurt
Juice of 2 lemons
2 fresh green chillies, roughly chopped
1 tbsp ground cumin
1 tbsp garam masala
1⁄2 tsp ground turmeric
1 tsp ground cinnamon
1⁄4 tsp ground mace
1⁄2 tsp chilli powder
30g (1oz) coriander (cilantro) leaves, finely chopped
10g (1⁄3oz) mint leaves, finely chopped

Instructions

Mix the marinade ingredients in a bowl with a quarter of the fried onions and 200ml (generous 3⁄4 cup) of cooled reserved cooking oil. Add the lamb and rub the marinade into it. Cover and marinate overnight in the fridge.
When ready to cook, add about 250ml (1 cup) water or stock to the meat mixture.
Bring 1.5 litres (6 cups) water to a boil in a large pan. Add the salt, whole garam masala and rice, and simmer for 6 minutes. After the 6 minutes, remove half the rice from the water with a strainer and place in a small bowl. Cook the remaining rice for another minute and remove to a second bowl.
Now spoon about 3 tablespoons of the reserved onion oil into a large, heavy-based saucepan and tip in the marinated meat along with all of the marinade. Spread the first batch of rice, including any whole spices, over the lamb.
Cover with half the remaining fried onions and half the chopped coriander (cilantro) and mint.
Add the second bowl of rice on top and then the remaining fried onions and herbs. Spoon the melted ghee over the top layer, followed by the saffron-infused milk, the rose water and a sprinkle of ground cumin. Scatter some dried rose petals on top (if using).
Place a lid over the top. It is important that no or very little steam escapes during cooking so it is a good idea to first cover the pot tightly with foil and then place the lid on top.
Heat the biryani over a high heat for about 2 minutes. When you hear it simmering, reduce the heat to very low and cook for about 40 minutes. Don’t be tempted to lift the lid.
After 40 minutes, your kitchen will smell amazing. Take your biryani to the table. Lift the lid and the steam will fill the room with the amazing aroma of the biryani. Stir the meat from the bottom into the rice about three or four times and serve with your favourite raita.

Notes

The way the lamb is cut is pretty much standard at Indian grocers. If you don't have one nearby, just ask your butcher to cut the leg through the bone for you. That or just use boneless leg of lamb pieces but the bone does add a lot to the flavour.

Keema Balti

July 8, 2013 By Dan Toombs 7 Comments

Choose your meat and make this authentic Keema Balti

Keema balti is usually made with minced lamb but today I used beef.

You can use any minced meat really. If it sounds good, it probably will be. I have also had good results using vegetarian Quorn mince though I probably won't be doing that again any time soon.

What exactly is Balti?

Balti cooking was developed in Birmingham. It was hugely popular in the 80s but still very popular today.

What makes baltis like this keema balti special is the way they are cooked.

A true balti will be cooked in an authentic Balti bowl and be served hot of the fire in the same bowl.

Unfortunately, many chefs don't do this I believe me... you will notice the difference when they present your balti in an ornamental balti pan. It just isn't the same.

Making this recipe right...

For best results, you should cook your balti in an authentic stainless steel balti bowl. They are now being made in the UK again by The Birmingham Balti Bowl Company.

Although not essential, a keema balti should be cooked over high heat. For this reason, I like to cook mine on the barbecue but a good gas hob will be close enough.

If needs must, use an electric hob.

Which keema recipe should I use?

You could get away with simply frying up the minced meat of your choice and adding it cooked to the curry.

For additional flavour, however, why not try this recipe?

Step by step photos...

Frying onions and chillies — Heat the oil over high heat and then add the chopped onion. Fry for about 3 minutes and then add the chillies.

Adding spices and bell pepper to pan — Stir in the chopped bell pepper and the ground spices.

Adding garlic and ginger paste to curry — Give it all a good stir and then add the garlic and ginger paste. Fry, while stirring for about 20 seconds.

Adding tomato puree — Add the tomato puree and bring to a simmer.

Base sauce simmering — Then add a ladle of base sauce. You won't need much as baltis are dry curries but add more if it looks like it needs it.

Adding tomato to sauce. — Stick the quartered tomato right into the sauce.

Adding chopped coriander. — Garnish with chopped coriander to serve.

If you like this keema balti recipe, try some of these too...

Chicken Balti
Chicken Balti no base sauce

Yield: 1 - 2

Keema Balti

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

2 tbsp rapeseed (canola) oil
½ medium onion, finely chopped
1 green chilli, cur into rings
¼ red bell pepper, diced
1 tbsp bassar curry powder
1 tsp red chilli powder or paprika
70ml (1/4 cup) tomato puree
300g cooked keema (The cooked minced meat of your choice)
1 tbsp lime juice (or to taste)
Salt to taste
½ tsp kasoori methi
Chopped coriander (cilantro) to garnish

Instructions

Heat the oil over high heat and then add the chopped onion. Fry for about 3 minutes and then add the chillies.
Stir in the chopped bell pepper and cook for a further 30 seconds and then add the ground spices. Give it all a good stir and stir in the garlic and ginger paste. Fry, while stirring for about 20 seconds.
Stir in the tomato puree and bring to a simmer.
Then add a ladle of base sauce. You won't need much as baltis are dry curries but add more if it looks like it needs it.
Add the cooked minced meat of your choice and stir well to combine and add more base sauce if needed.
Stir in the lime juice and season with salt to taste and add the kasoori methi and coriander to serve.

Notes

You may wish to pre-cook the potatoes so that they are cooked through when added to the curry. This will make cooking the curry easier and faster.

I hope you enjoy this authentic keema balti recipe. If you do try it, please leave a comment. I'd love to hear from you.

Chennai Chicken Curry - The Original Madras

June 29, 2013 By Dan Toombs 8 Comments

If you love a spicy, rich, tomato and onion based curry, you’ve probably enjoyed a Chicken Madras at your local curry house. But did you know that this British restaurant classic actually traces its roots back to Chennai (called Madras until 1996), the coastal capital of Tamil Nadu in southern India? The real Madras curry, known in India as Chennai Chicken Curry or South Indian Chicken is very different from what you’ll find in most British curry houses and today I’m going to show you how to make it.

Chennai Chicken curry on a serving plate with rice.

What Is Chennai Chicken Curry?

Chennai Chicken Curry is a spicy, aromatic South Indian curry made with chicken simmered in a sauce of onions, tomatoes, ginger, garlic, curry leaves, mustard seeds, and a blend of roasted spices.

It’s bold, rich and bursting with heat from fresh green chillies, dried red chillies and ground chilli powder, balanced beautifully by the tang of tamarind or the sweetness of coconut milk, depending on the regional variation.

While British Madras curries tend to be tomato-heavy and cooked with a base curry sauce or gravy, authentic Chennai Chicken Curry is cooked from scratch, using whole spices and fresh ingredients to build flavour step by step.

A Brief History of Madras Curry

The name “Madras curry” actually came from the British during the colonial era. When British traders arrived in the southern city of Madras (now Chennai) in the 1600s, they encountered a local style of cooking that used roasted spices and dried red chillies to make intensely flavoured sauces. They loved the flavours but couldn’t replicate them easily back home.

Over time, “Madras curry powder”, a blend of spices inspired by South Indian cooking, was created for export. This powder became a staple in British kitchens and, later, in curry houses. It was milder, simpler, and more uniform than the complex masalas used in India, but it introduced generations of Britons to the flavours of South India.

Fast-forward to the mid-20th century, and British Indian restaurants (mostly run by Bangladeshi chefs) began using “Madras curry” as the name of a hot, tangy, tomato-based curry. The result was delicious, but quite different from the original Chennai-style curries that inspired it.

Ingredients

There are quite a few ingredients in this one. Be sure to get them all laid out and ready before you start cooking. It's a lot easier that way! You will find the exact ingredient measurements for this Chennai Chicken Curry in the printable recipe card at the bottom of this page.

See recipe card for quantities.

Step by step photos

Below, you’ll see step-by-step photographs to guide you through the recipe. At the bottom of the page, you’ll also find the full recipe card, which includes the complete list of ingredients and written instructions in an easy, printable format.

Toasting the spices for the spice powder in a pan.

Step 1: Toast the spice powder spices in a dry frying pan until warm to the touch and fragrant.

Grinding the whole spices into a fine powder.

Step 2: Transfer to a plate to cool and then grind to a fine powder. Set aside.

Frying the mustard seeds and curry leaves in oil.

Step 3: Heat coconut oil in a large pan over medium to high heat. Add the mustard seeds and when they start to pop, add the curry leaves and let them sizzle for 20 seconds.

Frying the onions, chillies and adding the garlic and ginger paste and ground spices.

Step 4: Add chopped onions and cook slowly until golden brown. This step builds sweetness and depth, so don’t rush it. It should take about 10 minutes. Add the garlic and ginger paste and the chopped and slit green chillies. Then sauté for another minute.

Adding the chopped tomatoes and ground spices to the pan.

Step 5: Stir in chopped tomatoes and cook until they soften and begin to break down. Add turmeric, cumin, coriander, Kashmiri chilli powder and your roasted spice blend. Cook until the oil begins to separate from the masala. This is your sign that your base is ready.

Step 6: Add the chicken pieces, stirring to coat them well in the masala. Cook, covered for about 5–7 minutes, allowing the meat to seal and absorb the spices.

The Chennai Chicken Curry simmering after 15 minutes;

Step 7: Pour in about 200ml (3/4 cu0) coconut milk. Bring to a gentle simmer and cook uncovered for 20–25 minutes, until the chicken is tender and the sauce thickens.

Chennai Chicken curry being served over rice.

Step 8: Season with salt to taste. Stir in garam masala and garnish with fresh coriander. Serve hot with steamed basmati rice.

Popular Variations of Chennai Chicken Curry

One of the joys of South Indian cooking is how flexible it is. You can easily adapt this curry for different tastes or dietary preferences.

Chettinad Chicken Curry: A spicier Tamil Nadu variation made with black pepper, poppy seeds, and coconut.
Coconut Chicken Curry: Add more coconut milk for a creamier, milder version.
Tamarind Chicken Curry: Use one tablespoon tamarind pulp (concentrate) instead of coconut milk for a tangy, coastal flavour. Substitute the same amount of water or stock for the coconut milk.
Vegetarian Madras: Replace chicken with aubergine, paneer, or mixed vegetables.
Fish or Prawn Madras: Swap chicken for seafood and reduce cooking time for delicate results.

Useful Equipment

You don’t need much to make this dish, but a few tools can make a big difference:

Heavy-bottomed pan or kadhai: Essential for even heat distribution and to prevent burning.

Spice grinder: Great for making fresh spice blends or grinding roasted seeds.

Wooden spoon: Helps scrape the browned bits at the bottom of the pan for flavour.

Ladle: Perfect for stirring the curry without splashing.

Rice cooker: For consistently fluffy rice to accompany your curry. I use a Ninja Rice Cooker.

What do you serve with Chennai Chicken Curry?

One or two more south Indian curries would be a good place to start if you're cooking for a crowd. Why not try a few other popular South Indian style curries like Chicken Chettindad, Goan Chicken Curry, Kuzhambu Chicken Curry, Goan Chicken Vindaloo, Chicken 65, Kerala Lamb Curry, Kerala Fish Curry,

Rice Dishes: All of these side dishes will go great with this Chicken Madras (Chennai Chicken Curry) - Steamed Basmati Rice, Boiled Basmati Rice, Pilau Rice, Mushroom Fried Rice

Breads: Tandoori Naans, Tandoori Roti Chapatis Spiced Chapatis, Stovetop Naans

Dals: Chana Dal, Tarka Dal, Spinach Dal, Dal Makhani

Storage and Reheating

Storage

Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Portion the curry into containers and freeze for up to 3 months. The flavours actually deepen over time!

Reheating

Avoid microwaving for too long, as it can make the chicken tough. Reheat gently on the stove over medium heat until piping hot.

Add a splash of water or coconut milk if the sauce thickens too much.

Top Tip

Bone-in Chicken Thighs: Use bone-in chicken thighs or a whole chicken cut into pieces instead of boneless chicken thighs. The curry will be more difficult to eat but the flavour bonus is substantial and more authentic.

FAQ

Is coconut milk traditional?

Coconut milk is common in southern coastal areas but not essential. Inland Tamil Nadu versions often use tamarind instead for tanginess.

Can you use boneless chicken breast instead of thigh?

Yes, but thighs are preferred because they stay tender and juicy even after long simmering. Breasts can dry out quickly.

Can you make this without curry leaves?

You can, but the flavour won’t be quite the same. Curry leaves add a distinctive citrusy aroma that defines South Indian cooking. If you can’t find them, leave them out but do try to source them from an Indian grocer if possible.

Looking for more South Indian curries?

Pairing

Rice makes the perfect accompaniment for Chennai Chicken Curry.

Why You’ll Love This Curry

Authentic Chennai Chicken Curry is a celebration of bold South Indian flavours, smoky red chillies, aromatic curry leaves and the perfect balance of spice and savouriness. Unlike the simplified British Madras, this version feels alive, fresh, rustic and vibrant.

It’s the kind of curry that fills the kitchen with the aroma of toasted spices and bubbling tomatoes. Every spoonful tells a story of the region. It’s history you can taste.

Final Thoughts

While the Chicken Madras curry we know in Britain is a delicious creation in its own right, the original Chennai Chicken Curry offers something deeper and a glimpse into the roots of South Indian cooking.

It’s hot, yes, but balanced; fiery yet fragrant. Each ingredient plays its part, from the pop of mustard seeds to the silky finish of coconut milk and tangy tamarind.

So next time you’re craving that familiar Madras heat, skip the takeaway and cook it the authentic way. You’ll not only taste the difference, you’ll understand why this humble dish became a global curry icon.

Have you tried this Chicken Chennai Curry recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow The Curry Guy on Instagram and Facebook for all our latest recipes.

Yield: 4

Chennai Chicken Curry

The original chicken Madras! If you like a spicy curry, you are going to love this Chennai Chicken Curry.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

FOR THE SPICE BLEND POWDER
1 tbsp fennel seeds
1 tsp black peppercorns
1 tsp cumin seeds
4–5 dried Kashmiri red chillies
FOR THE CURRY
800g (1.75 lbs) chicken thighs, cut into bite-sized pieces
2 tbsp coconut oil or vegetable oil
1 tsp black mustard seeds
10–12 curry leaves
2 large onions, finely sliced
2 tbsp garlic and ginger paste
3 green finger chillies, finely chopped
2–3 green finger chillies, slit lengthwise
225ml (1/2 cup) chopped tomatoes
1 tsp ground turmeric
2 tsp coriander powder
1½ tsp cumin powder
1 tbsp red chilli powder (adjust to taste)
1 tsp garam masala
1 tsp salt (to taste)
200ml coconut milk
1 tsp tamarind pulp or concentrate
Fresh coriander to garnish

Instructions

Toast the spice powder spices in a dry frying pan until warm to the touch and fragrant. Transfer to a plate to cool and then grind to a fine powder. Set aside.
Heat coconut oil in a large pan over medium to high heat. Add the mustard seeds and when they start to pop, add the curry leaves and let them sizzle for 20 seconds.
Add sliced onions and cook slowly until golden brown. This step builds sweetness and depth, so don’t rush it. It should take about 10 minutes.
Add the garlic and ginger paste and the chopped and slit green chillies. Then sauté for another minute.
Stir in chopped tomatoes and cook until they soften and begin to break down. Add turmeric, cumin, coriander, Kashmiri chilli powder and your roasted spice blend (if using). Cook until the oil begins to separate from the masala. This is your sign that your base is ready.
Add the chicken pieces, stirring to coat them well in the masala. Cook for about 5–7 minutes, allowing the meat to seal and absorb the spices.
Pour in about 200ml coconut milk and the tamarind. Bring to a gentle simmer and cook uncovered for 15 minutes, until the chicken is tender and the sauce thickens.
Season with salt to taste. Stir in garam masala and garnish with fresh coriander. Serve hot with steamed basmati rice

Lamb Karahi

June 18, 2013 By Dan Toombs Leave a Comment

This lamb karahi recipe is from my book 'The Curry Guy Bible'

The first time I tried this lamb karahi recipe, I was blown away by how something so simple could taste so amazing.

In my book 'The Curry Guy Bible', I gave this curry it's traditional name charsi karahi and it can be found on page 250.

I think one of the reasons it tastes so good is the lamb fat used. You are going to love lamb karahi. I promise!

This lamb karahi isn't for most dieters.

Unless you happen to be on the keto diet or similar, you might want to try another of my many recipes on this blog.

That or forget the diet for a day and enjoy this authentic lamb karahi the way it should be.

If you are really worried about the amount of fat used, you could skim it off but there is a reason why so much is added. It's delicious just as it is.

You will find this recipe really easy to make!

One of the reasons people find Indian cuisine so difficult is because of all the ingredients used.

This isn't the case with this northern India and Pakistani classic! In fact, there aren't any spices used at all.

Just follow the recipe below and see why I love this lamb karahi so much.

Preparing ahead...

There really isn't much to do!

You could prepare everything a couple of days ahead of cooking though if that is more convenient.

Then just cook it and serve. You could also prepare the curry a couple of days in advance of serving and then heat it up.

The flavours will develop and it will be even better when served.

Step by step photos.

Frying meat and fat — Heat the oil in a hot karahi or wok. When hot, add the lamb meat and fat.

Frying lamb and lamb fat pieces — Brown for a couple of minutes.

Adding garlic water to pan — Once browned, add about 250ml (1 cup) of the garlic water and bring to a simmer. Continue topping up with more water from time to time to tenderise the meat.

adding tomatoes to pan — Add the tomatoes and let them cook into the sauce. Once soft, smash them and remove any loose skins.

Adding chillies to karahi — Add the majority of the green chillies. I usually hold some back and add them right before serving too.

Adding more water to karahi — As the curry cooks. Continue add a little garlic water at a time to assist them meat in cooking.

If you like the look of this lamb karahi recipe, you might like to try some of these too...

Kashmiri lamb meatballs
Railway lamb curry
7 Ingredient Lamb Curry
Karalan lamb mappas
Curry house style lamb vindaloo
Curry house style lamb rogan josh

Yield: 4

Lamb karahi

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

2 tbsp garlic paste
2 tbsp rapeseed (canola) oil
900g (2lb) small chunks of lamb or mutton on the bone
250g (9oz) lamb fat, cut into 2.5cm (1in) chunks
5 medium tomatoes, quartered
10 green bullet chillies or similar, cut lengthways
1 tsp dried fenugreek leaves (kasoori methi)
Salt, to taste

Instructions

In a jug, whisk the garlic paste into 1 litre (41⁄2 cups) of water and set aside.
Heat the oil in a large karahi or wok over a medium–high heat. Add the lamb meat and fat chunks and brown for about 5 minutes. Pour in about 250ml (1 cup) of the garlic water. Bring to a rolling simmer, stirring from time to time.
As the water reduces down, pour in a little more and continue doing this, stirring regularly for about 30 minutes. Be sure to keep about 400ml (scant 13⁄4 cups) of the garlic water back for later use. As the water reduces, it will cook the lamb, making it mouthwateringly tender.
After about 30 minutes, place the tomatoes on top and cover the pan. Add more water at this point if the curry is looking dry. Simmer for about 10 minutes, then smash the tomatoes into the meat using a wooden spoon or spatula.
If needed, add a little more of the garlic water and also the green chillies.Continue simmering the meat until all the water has been used. Taste a piece: if it is fall-apart tender, your job is almost done; if not, add a little water and continue simmering until the meat is tender to your liking.
As the meat simmers, the oil will rise to the top – this is a good clue that the curry is ready. You can skim the fat off at this point or enjoy the curry with all the fat in. The curry should be quite moist, but there shouldn’t be a lot of sauce.
To serve, season with salt and add the dried fenugreek leaves (kasoori methi) by rubbing it between your fingers into the sauce.

I hope you enjoy this lamb karahi recipe. If you do try it, please leave a comment. I'd love to hear from you.

Tandoori Naans

June 12, 2013 By Dan Toombs 5 Comments

If you have a tandoor and want to make tandoori naans, this is how it's done.

Don't worry if you don't have a tandoor! You will find plenty of naan recipes on my blog demonstrating other methods for cooking tandoori style naans. You might want to try Peshwari naans, karahi naans, instant naans, keema naans, plain stove top naans. Each of these recipes produce great quality tandoori naans but without a tandoor oven. This tandoori naan recipe demonstrates how to cook your naans in a tandoor oven.

Tandoori naans fresh out of the tandoor oven — Cooked just as I like them. You can cook your naans for a shorter time for a lighter appearance. These were so fluffy, chewy and amazing.

How do you prepare the dough for these tandoori naans?

You can either use my instant naan dough recipe or more authentic dough with yeast. Both will work and in those recipes, I show step by step photos of the doughs being made.

This time around, I used naan dough with yeast to make these tandoori naans and have included that recipe in the recipe card below.

If you would like to see step by step photos of that naan dough being prepared, go here.

Will you get better results with one of those naan doughs?

No. It's really down to your personal preference. The instant naan dough is closer to what you would find at curry houses. It can be prepared in about 30 minutes and gets fantastic results. The dough with yeast will produce fluffier naans. You will get great results with either dough with the instant dough producing crispier, yet still fluffy naans.

Working ahead

You can work ahead using either naan dough recipe. The dough in both recipes is better if it has time to sit overnight. You might just want to get going and cook which you can do with the instant naan dough but even that dough will benefit from a longer resting time.

Heating your tandoor oven

Depending on the size of your tandoor oven, you will need to reach different temperatures before starting to cook. I personally have a large, gas fuelled tandoor inside and a smaller charcoal burning tandoor outside.

It is a good idea to get a laser thermometer so that you can check the heat of the tandoor walls before starting. When cooking in my large tandoor, those walls need to reach 315c and be no hotter than 330c to cook.

In a smaller tandoor, you only need to get the heat of the walls up to about 200c/400f.

Do you need any special equipment for cooking tandoori naans in a tandoor oven?

Yes. You need a naan pillow which usually comes with a tandoor when you purchase it. This makes it much easier for you to hold the naan and slap it to the side of the tandoor wall.

You will also need to purchase some long, heat proof gloves. This is very important as it's very hot in the tandoor.

It is also essential that you have a naan poker and scraper. These, however usually come with your tandoor oven. If not, you can purchase them online.

Tandoori naans in step by step photographs

Dividing the naan dough. — See how wet that dough is? That's your starting point. Both my yeast and instant dough recipe will get you to this stage.

Naan dough balls ready for rolling. — Add just enough flour to the clumps of dough to form dough balls that are soft, sticky to the touch but not sticking to your hands.

Flattening the naan — Adding a little oil to the top of the naan will help it brown and make it easier to roll out. You can use a rolling pin or your hands if your dough is soft enough.

Dampened naan going into the tandoor oven — Lightly brush the bottom of the naan with water. This will help it stick to the side of the tandoor.

Putting the naan in the tandoor — Slap the naan to the side of the naan in the tandoor

How do you put the naan in the tandoor?

You are going to need to read this carefully as it is important. When putting the naan in a tandoor oven, you need to put your arm right down inside with the naan facing upwards.

Then you need to quickly slap it to the side. I liken it to an L shape. No swinging to get a better slap! Just take the naan down, that's the top of the L and then slap, the bottom of the L.

If you draw your hand back to get a better slap, you are more likely to lose the naan into the fire.

Tandoor safety

Please remember that it is extremely hot in the tandoor. You can quickly lose some fringe or an eyebrow if you get your face to close.

Just know that the walls of the tandoor are there. No need to look as you slap the naan into the oven. Look straight ahead, put your gloved are into the oven with the naan and slap.

Are heat proof gloves necessary?

Yes! Put your arm into the oven without a long, heat proof glove and you will lose all the hair on your arm. You might even burn yourself so please be safe and ensure you are well equipped before starting.

tandoori naan beginning to bubble and cook — Once slapped to the side of the oven, your naan will quickly begin to bubble.

Special instructions for slapping the naan into the oven.

You know now not to put your head into the oven. You still need to ensure the naan is sticking and cooks correctly.

Once you slap the naan onto the wall, step back and look at it. If you see any bits of the naan that are not securely stuck to the side of the tandoor wall, go back in with your naan pillow and slap the hanging bits to the side.

If you don't, the naan will not cook evenly.

Tandoori naan cooking — The naan will begin to brown some. This is when you have to decide just how much char you want.

How dark do you want your naans?

Do you want your tandoori naans medium or well done? That is totally up to you. In the photo above, the naan is ready and can come out. You could also let it cook a little darker.

The naans will come off the tandoor walls easily when they are ready.

Yield: 10

Tandoori Naans

Prep Time 30 minutes

Cook Time 30 minutes

Additional Time 2 hours

Total Time 3 hours

Ingredients

300ml (1 1/4 cup) milk
7g (1 tsp) dried yeast
2 Tbsp sugar
3 eggs
300ml (1 1/4 cup) Greek yogurt
900g plain white flour plus more for kneading and dusting
Scant 1 Tbsp salt
1 Tbsp baking powder
3 Tablespoons melted butter or ghee (optional)

Instructions

Heat the milk in a jug in the microwave until it is hand hot. Stir in the yeast and sugar and cover with a cloth. Place in a warm place for 30 to 60 minutes to awaken the yeast. It will become quite frothy.
While the yeast is foaming up, whisk the eggs in a large mixing bowl. Stir in the yoghurt and whisk until smooth. Once the yeast has bubbled up, pour it all into the bowls with the eggs and yoghurt. Whisk again until smooth.
Now mix the baking powder and salt with the flour and sift half of it over the liquid mixture. You can mix this all by hand in the bowl or pour it all into a stand mixer as I did in the photos which is easier. At this point, the dough will be very wet. Add the remaining flour and knead into a soft dough.
The dough will be way to sticky to handle. Add just enough flour so that you can work it into a soft dough that is still quite sticky.
Knead this hard for about 5 minutes and then form into a large dough ball. Place the dough ball in a mixing bowl and cover. Allow to rise for a few hours or overnight.
Once the dough has risen, punch in down and knead for another few minutes. Then separate the stick dough into 8 to 10 smaller balls. The dough will still be quite sticky which is good. Now take each clump of dough and add just enough flour so that it is workable. It should be sticky but not sticking to your hands.
Repeat with the remaining dough. Cover the dough balls until ready to cook. Let these dough balls rest for at least 30 minutes.
TOO COOK THE TANDOORI NAANS
Preheat your tandoor oven to 325c/620f for a large tandoor or about 200c/400f for a small outdoor tandoor. You may need to experiment as tandoors do vary on how well they project heat but this is a good place to start.
Roll out a dough ball either with your hands, if you dough is soft enough or a rolling pin. If using your hands, apply a little oil to the top of the naan which will make it easier to flatten. Even if you are flattening with a rolling pin, you still want to apply a little oil to the surface which will help the naan cook and colour.
Place you rolled naan on top of a naan pillow, with the oiled side facing down. Lightly moisten the other side with water. This will help the naan stick to the tandoor wall.
With your naan facing upwards, lower your arm into the tandoor and then slap it to the side. Do not try to swing your arm to slap it on or you will lose your naan in the fire. Just go straight down and then quickly slap it hard to the tandoor wall. See above for safety instructions.
Allow the naan to bubble and cook on the tandoor wall. You can decide how dark you want your naans to be. The naans will come off easily when cooked through. Get your naan poker and scraper ready.
When you are happy with how the naan has cooked, poke the naan with the hook shaped poker about three quarters down the naan with the hook facing upwards. Then pry the naan off the side with the scraper. This should all be done wearing heat proof gloves!
Take the naan out and garnish with ghee, garlic or whatever you like. As you get better at tandoor cooking, you can cook several at the same time. I recommend starting with one first and getting that right.
To serve, stack the naans and keep them warm under a clean dish cloth.

Notes

You can reduce the preparation time substantially if you use my instant naan dough recipe.

Duck Haas Patha Kobi

June 10, 2013 By Dan Toombs 4 Comments

Here's another British Indian restaurant masterpiece for you!

Name: Lamb Biryani
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6
Cuisine: Indian
Ingredients: 3 onions, finely sliced and fried (see photos above for doing this) plus about 250ml (1 cup) of the reserved cooking oil; 1 leg of lamb, cut through the bone into 12 or more pieces*; 2 tbsp sea salt; 5cm/2in piece of cinnamon stick; 10 peppercorns,; 1 bay leaf,; 1 tbsp cumin seeds; 500g (1lb 2oz) good-quality basmati rice; 60g (2oz) coriander (cilantro) leaves, finely chopped; 20g (3⁄4 oz) mint leaves, finely chopped; 6 tbsp melted ghee; Pinch of saffron threads infused in 300ml (11⁄4 cups) hot milk; 1 tsp rose water (optional); 1⁄2 tsp ground cumin; Dried rose petals (optional); Raita of your choice, to serve; FOR THE MARINADE; 2 tbsp garlic and ginger paste; 500g (2 cups) plain yoghurt; Juice of 2 lemons; 2 fresh green chillies, roughly chopped; 1 tbsp ground cumin; 1 tbsp garam masala; 1⁄2 tsp ground turmeric; 1 tsp ground cinnamon; 1⁄4 tsp ground mace; 1⁄2 tsp chilli powder; 30g (1oz) coriander (cilantro) leaves, finely chopped; 10g (1⁄3oz) mint leaves, finely chopped

British Indian restaurant style duck and cabbage curry — Duck with cabbage curry in a mildly spiced sauce

This is another one from my friends at Omars of Hatfield Peverel. It's a duck and cabbage curry recipe and believe me... it is so good.

The duck breast is cooked in a tandoor oven at the restaurant but here I'll show you how to cook it in a pan. I got to try both the tandoor oven and pan fried versions while I was at Omars and both methods work very well.

This recipe is different in the the duck skin is removed and then simmered in water and spices to make a sauce reduction which is then added to the curry.

In this way you get the flavour of the duck skin without all the fat.

Of course there is still plenty of delicious fat but this dish is worth every calorie.

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The duck breasts can be marinated in the marinade for one to 24 hours. The longer the better.

Yield: 4

British Indian Restaurant Recipes - Duck Haas Patha Kobi

Ingredients

Duck breast (allow one per person)
FOR THE MARINADE
2 tablespoons garlic and ginger paste
1 tablespoon roasted and ground garam masala
A pinch of chilli powder
FOR THE SAUCE
3 cups (approx) Savoy cabbage – shredded
3 tablespoons vegetable oil
2 tablespoons garlic slivers
2 tablespoons garlic and ginger paste
1 tablespoon Paanch Phoran*
1 tablespoon tomato puree
400ml water
Salt to taste
Chilli flakes to taste
Whole garam masala (2 star anise, 10 black peppercorns, 1 teaspoon cumin seeds, 1 teaspoon coriander seeds, 1 inch cinnamon stick)
Salt
Chopped spring onion for garnish

Instructions

Prepare the duck breast by removing the skin and rubbing the flesh with garam masala powder, chilli powder and ginger and garlic paste.
Set aside to marinate.
Place the skin in a pan with the water and whole garam masala.
Simmer water until reduced to approx three tablespoons – strain and put reduction to one side.
Pan fry the duck breast to sear in a little oil.
When seared, cut into small bite sized pieces and set aside.
In another pan heat three tablespoon of oil over medium high heat.
Add Paanch Phoran, salt and garlic slivers and fry until the paanch puran starts to pop and the garlic turns a light brown. Be careful not to burn the garlic.
Now add the tomato puree and the chilli flakes followed by the shredded cabbage.
You want to just cook the cabbage through so that it still has a bit of crunch to it.
Add the duck skin reduction prepared earlier and the bite sized pieces of duck breast.
Simmer until duck is cooked to your liking.
Sprinkle with the chopped spring onion and season with salt to taste.

Dahi Chicken Curry

June 5, 2013 By Dan Toombs 14 Comments

Indian cuisine is vast and diverse, with each region boasting unique dishes influenced by geography, climate, and culture. Among the countless recipes that I have personally made and tried, Dahi Chicken, a yoghurt-based chicken curry, remains a home style classic I return.

Unlike restaurant-style curries, which often rely on heavy cream or butter for richness, this dish celebrates the tangy, cooling qualities of yoghurt. It’s a curry that feels lighter on the palate while still packing in deep flavour. Here, I want to show you how to make dahi chicken to perfection.

Dahi chicken curry in the pan it was cooked in.

What is Dahi Chicken Curry

The word dahi means yogurt in Hindi, Urdu, and several other Indian languages. Yoghurt has been central to South Asian diets for thousands of years, used both for its nutritional value and its culinary versatility. Yoghurt not only enhances flavour but also tenderizes meat beautifully due to its natural lactic acid content.

Dahi Chicken, or “chicken cooked with yogurt,” is believed to have originated in North India, where dairy farming has long been a way of life. The dish reflects a balance of the Mughal influence, rich, creamy gravies, with the rustic traditions of Indian home cooking.

Unlike Mughlai dishes that often lean heavily on cream, Dahi Chicken uses yogurt to achieve its velvety consistency, making it feel fresher and less indulgent while still being satisfying.

Traditionally, this dish would have been prepared in family kitchens, not in restaurants. In fact, even today, you’re more likely to find Dahi Chicken served at home than on a restaurant menu though there is a very popular white chicken karahi, that is popular street food. This recipe embodies what Indians call ghar ka khana—“home food.”

Ingredients

As curries go, there aren't a lot of ingredients in this dahi chicken curry. The key to its amazing flavour is in its simplicity. Get all your ingredients together before starting. It's easier that way.

See recipe card for quantities.

Cashews (optional)
Ground Cumin
Grund Coriander
Ground turmeric powder
Kashmiri chilli powder
Chicken pieces, preferably on the bone
Plain full-fat yogurt
Onions
Garlic and ginger paste
Green finger chillies
Ghee or neutral vegetable oil
Garam masala
Salt
Fresh coriander leave

Step by step photos

Smashing the cashews into a paste in a pestle and mortar.

Step 1: If adding the cashews, which will give the curry a delicious nutty flavour, soak the cashews in water for 20 minutes and then blend or pound with just enough water to make a paste.

Mixing the marinade ingredients together in a mixing bowl.

Step 2: In a bowl, mix half of the yogurt with 1 tsp each of ground coriander, cumin, salt and chilli powder.

The chicken in a mixing bowl coated with the marinade.

Step 3: Add the chicken pieces and stir well to combine. Let it marinate for at least 1 hour or preferably overnight in the fridge.

Infusing cumin seeds into hot oil and ghee in a pan.

Step 4: When ready to cook, heat the ghee or oil in a heavy-bottomed pan. When the oil begins to shimmer, add cumin seeds and let them sizzle for about 30 seconds.

Frying the onions, garlic and ginger paste and the chillies in the pan.

Step 5: Then stir in the sliced onions and fry for about 8 minutes or until golden brown. Stir in the garlic and ginger paste and the sliced green chilies. Cook for about a minute,

Adding ground chillies to the fried onion mixture in the pan.

Step 6: Then add the remaining ground coriander, cumin, Kashmiri chilli powder and turmeric.

Adding the marinated chicken to the pan to brown it some.

Step 7: Rub as much marinade off the chicken as you can back into the bowl and retain the marinade. Put the marinated chicken into the pan and sear until lightly browned.

Adding the cashew paste and yoghurt to the pan.

Step 8: Lower the heat and add the cashew paste, if using, the whisked yogurt and retained marinade slowly, stirring continuously to prevent the sauce from splitting.

The sauce after simmering covered for 25 minutes.

Step 9: Cover and cook on low heat for 25–30 minutes until the chicken is tender and the sauce has thickened.

The finished dahi chicken curry in the pan it was cooked in.

Step 10: Season with more salt to taste if needed and sprinkle in the garam masala and garnish with fresh coriander leaves. Serve hot with rice or flatbreads.

Why this dahi chicken recipes works so well...

The beauty of Dahi Chicken lies in its simplicity. The yoghurt forms the base of the sauce, creating a tangy, creamy gravy that clings to the chicken. Aromatic spices like cumin, coriander, turmeric and garam masala provide warmth and depth. The Chillies and garlic and ginger paste adds heat and brightness.

Unlike curries that rely on tomato or onion-heavy sauces, this dish is smoother and lighter. It pairs beautifully with chapatis, parathas, or a simple bowl of basmati rice. It’s equally delicious the next day as the yogurt and spices continue to meld and deepen in flavour.

What do you serve with Dahi Chicken Curry?

Other Curries: If you are serving a group, why not make a few other popular Norther Indian curries such as Butter Chicken,(8061) Chicken Lababdar (24528), Laal Maas (44076) and Lamb Dhansak (44654)

Side Dishes: All of these side dishes will go great with dahi chicken curry - Steamed Basmati Rice, (1) Boiled Basmati Rice,(43861), Pilau Rice, (198)Mushroom Fried Rice

ADD BREADS AND STARTERS

Pro Tips

Marinate overnight: The longer the chicken sits in yogurt and spices, the more tender and flavourful it becomes.
Use full-fat yogurt: Low-fat varieties can curdle more easily and won’t give the same richness.
Control the heat: Adding yogurt to a hot pan is the most common reason for splitting. Keep the flame low and stir continuously.

Useful Equipment

Cooking Chicken Dahiwala doesn’t require fancy gadgets, but a few tools can make the process easier and more enjoyable:

Heavy-bottomed pan: This prevents the yogurt sauce from catching and burning.

Balloon whisk: Essential for whisking the yogurt until smooth, which helps prevent curdling.

Sharp chef’s knife: For breaking down chicken into pieces and slicing onions thinly.

Wooden spoon or spatula: Ideal for stirring sauces without scraping the pan.

Ladle: Makes portioning curry neat and easy.

Storage and Reheating

Dahi Chicken keeps vdry well thanks to the natural preservative qualities of yogurt and spices.

In the fridge: Cool the curry completely and then transfer it to an airtight container. It will keep for 3–4 days in the refrigerator.

In the freezer: For longer storage, portion the curry into freezer-safe containers. It will last for up to 3 months. Thaw overnight in the fridge before reheating. As this is a yoghurt based sauce, I don’t recommend freezing but you can if needed.

Reheating Tips

On the stovetop: Warm gently in a saucepan over low heat. Add a splash of water or stock if the sauce has thickened too much.
In the microwave: Reheat in short bursts, stirring in between, to ensure even heating and to prevent the yogurt-based sauce from curdling.
Avoid high heat: Always reheat slowly. Yoghurt can split if overheated.

Top Tip

Make it ahead: Like many curries, Dahi Chicken tastes even better the next day as the flavours meld and develop.

FAQ

How Do you stop the yoghurt from curdling?

Always whisk the yogurt until smooth. Add it on low heat while stirring continuously. You can also add 1 tsp of gram flour (besan) to the yogurt before cooking. It helps stabilize the sauce.

Can you use Greek yoghurt instead of plain natural yoghurt?

Yes, but thin it slightly with water before using. Greek yogurt is thicker and may make the sauce too dense otherwise.

Can you make dahi chicken with other meats?

Yes! The same method works with lamb, goat, beef or even fish. Just adjust cooking times accordingly.

Is dahi chicken spicy?

Not necessarily. The spice level is highly adjustable and really down to you. For a milder version, skip or reduce the chilli powder and green chilies.

Can you make this recipe vegetarian?

Yes. Paneer, mushrooms or potatoes make excellent substitutes for chicken.

Looking for other recipes like this? Try these Northern Indian Favourites:

Pairing

Looking for a delicious side dish for your curry? Try one of these.

Have you tried this Dahi Chicken recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow The Curry Guy on Instagram and Facebook for all our latest recipes.

Yield: 4

Dahi Chicken

Dahi Chicken Curry is a home-style curry. It is unique in that the sauce is made with yoghurt instead of tomatoes. It is definitely one you need to try. You're going to love this curry.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

15 cashews (optional)
1 tbsp ground coriander
1 tbsp ground cumin
1 kg skinless chicken pieces (bone-in for best flavour, but boneless works too)
2 cups plain full-fat yogurt (whisked until smooth)
4 tbsp ghee or neutral oil
1 tsp cumin seeds
2 medium onions, finely sliced
2 tbsp ginger-garlic paste
2 green chillies, sliced lengthwise through the centre
½ tsp turmeric powder
1 tbsp Kashmiri chilli powder (adjust to taste)
1 tsp garam masala
Salt to taste
3 tbsp fresh coriander leaves, finely chopped

Instructions

If adding the cashews, which will give the curry a delicious nutty flavour, soak the cashews in water for 20 minutes and then blend with just enough water to make a paste. Set aside. This can be done a day or so ahead of cooking and is optional.
In a bowl, mix half of the yogurt with 1 tsp each of ground coriander, cumin, salt and chilli powder. Add the chicken pieces and stir well to combine. Let it marinate for at least 1 hour or preferably overnight in the fridge.
When ready to cook, heat the ghee or oil in a heavy-bottomed pan. When the oil begins to shimmer, add cumin seeds and let them sizzle for about 30 seconds. Then stir in the sliced onions and fry for about 8 minutes or until golden brown.
Stir in the garlic and ginger paste and the sliced green chilies. Cook for a minute, then add the remaining ground coriander, cumin and Kashmiri chilli powder.
Rub as much marinade off the chicken as you can back into the bowl and retain the marinade. Put the marinated chicken into the pan and sear until lightly browned.
Lower the heat and add the whisked yogurt and retained marinade slowly, stirring continuously to prevent it from splitting.
Cover and cook on low heat for 25–30 minutes until the chicken is tender and the sauce has thickened.
Season with more salt to taste if needed and sprinkle in the garam masala and garnish with fresh coriander leaves. Serve hot with rice or flatbreads.

Indian Spinach

June 3, 2013 By Dan Toombs 2 Comments

This is one of those most important British Indian restaurant recipes

British Indian restaurant style pre-cooked spinach — Cooked spinach for use in curries and side dishes

In almost every busy Indian restaurant kitchen I've been in, there is usually a batch of freshly cooked spinach at the ready. This spinach is used in a number of ways.

Sometimes it's added to vegetable bhajee. It is after all a nice addition. Then it is also part of many curries from special paalak/saag dishes to more common saag aloo and paneer saag.

You could get quite creative with the ready-cooked spinach. Add some to your chicken tikka masala for a chicken tikka masala saag. I think you get the idea.

This is an easy preparation. There is no hot spice added as the spinach is often added to mild curries.

British Indian Restaurant Preparations - Spinach

Spinach is best used on the day it is cooked.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

250g fresh baby spinach leaves
2 tablespoon vegetable oil
1 inch cassia bark
3 cassia leaves (Indian bay leaves)
1 tablespoon paanch phoron
1 tablespoon chopped garlic
2 onions - finely sliced
Salt
a pinch of turmeric

Instructions

Heat a pot of water until boiling.
Dump the spinach leaves in the water and blanch (cook in the water) for about 30 seconds.
Stain the spinach and place in a cold water bath.
Now squeeze the spinach leaves until most of the water is out and then chop finely.
Heat the oil over medium high heat.
When the oil is hot, add the cassia bark and cassia leaves and fry for about 30 seconds.
Now add the paanch phoron and cook for a further 15 seconds before adding the chopped onions.
You need to fry the onions for about five minutes stirring regularly so that the become translucent and soft but not over browned.
Sprinkle a little salt over the onions to release some of the water and then add the chopped spinach.
Fry until heated through.
Add the turmeric and stir it into the spinach and then set the dish aside to cool for use in your curries.

Vegetable Bhaji

June 3, 2013 By Dan Toombs 8 Comments

This is one of those classic veggie British Indian Restaurant recipes!

British Indian restaurant vegetable bhajee — A vegetable bhaji - In this version I used mushrooms and red peppers.

You are going to have to chip in on this one because there really isn't just one recipe. Vegetable bhaji is quite popular with vegetarians but it also makes a really nice side dish. When done the British Indian restaurant (BIR) way, it's often just a mix of the fresh seasonal vegetables the chef happens to have on hand.

This recipe, therefore is really just an idea that I would like you to build on. If broccoli is in season, use it. If cauliflower looks nice, why not!

One thing that is usually quite constant is the base ingredients. Slow pre-cooked potatoes are usually included as is that base curry sauce that goes into so many of our old favourites. As potato usually plays an important role, it is often okay to add a bit more chilli unless of course you aren't a chilli fan.

Just get in there and experiment. Have fun and make a curry that is perfect for you. You could of course follow my recipe exactly and then adjust the curry to your own preference.

If you like this recipe give these similar ones a go!

Indian Pickled Vegetables
Spicy Mediterranean Vegetables
Vegetable Fried Rice
Vegetable Momos
Vegetarian Chilli

Love Indian Vegetarian Recipes? Why not try one of these too...

All Indian Vegetarian recipes

Yield: 3 - 4

British Indian Restaurant Favourites - Mixed Vegetable Bhajee

All of the base ingredient recipes are on this blog but you might enjoy winging it a bit if you haven't made them already. Add the potatoes first before the other vegetables as they take the longest to cook.

Ingredients

1 tablespoon ghee or oil
5 fresh curry leaves
1 teaspoon mustard seeds
250ml (1 cup) base curry sauce
2 tablespoons ginger and garlic paste
2- 3 pre-cooked potatoes
A few spoonfuls of my cooked vegetable recipe or other fresh vegetables of choice
1 tablespoon Kashmiri paste
1 tabelspoon garam masala
1 tablespoon dried fenugreek leaves
1/2 teaspoon turmeric powder
Salt and pepper to taste
1 tomato - quartered

Instructions

Heat the ghee/oil in a large wok or frying pan over medium-high heat.
When hot, throw in the mustard seeds and curry leaves.
When the mustard seeds begin to crackle, add the curry sauce and stir to combine.
Now add the ginger and garlic paste along with the cooked potatoes.
Stir again and add the cooked vegetables or your vegetables of choice.
Spoon in the Kashmiri paste, garam masala, fenugreek leaves and the turmeric.
If you are using raw cut vegetables, cook until the vegetables are tender but not mushy.
Stir in the quartered tomato.
Season with salt and pepper to taste.

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Pre cooked Potatoes - Curry House Style

May 31, 2013 By Dan Toombs 9 Comments

Pre-Cooked potatoes for restaurant style curries.

Pre-cooking potatoes is an important step in making BIR (British Indian Restaurant) style curries and they also come in handy when using more traditional methods.

No one likes a hard potato, so if you pre-cook potatoes before you start cooking your curry, you will know that your potatoes will always be cooked to perfection.

In the following recipe, you will see how it's done at the best curry houses.

About this recipe.

When I first started writing this blog, my main focus was on British curry house style recipes. Nowadays, I share recipes from all over the world but it is still the British Indian curry house style recipes that many people are looking for.

This is a recipe I learned at the beginning of my food blogging journey at a local curry house. I have since seen potatoes prepared in this way at many curry houses but the recipes are all quite similar if not exactly like this one.

Using this recipe, you will get perfectly cooked potatoes for your curries, every time, without fail.

Can these pre cooked potatoes be used in other ways?

You bet! Although I first shared this recipe to help you achieve curry house curry perfection, you can use these potatoes in other ways too.

In fact, these curry-ready potatoes are actually a delicious potato curry in their own right.. Serve them as they are in the delicious sauce and it it very similar to a traditional bombay aloo or Bombay potatoes.

Combine the cooked potatoes with my pre cooked vegetable recipe and you have a delicious and hugely popular vegetable bhajee. You could also add spinach for saag aloo or paneer for a paneer aloo. Really, you can use these pre cooked potatoes in whatever curry calls for potatoes and also add some of the cooking stock for additional flavour.

It is difficult to overcook a potato!

You really can't go wrong with this pre cooked potatoes recipe. The most important thing is to ensure that the potatoes are for tender before you add them to a sauce.

As long as the potatoes are perfectly cooked before adding them, you can add them at the end of cooking and know that they will be just as you want them.

So be sure to try them before taking your pre cooked potatoes off the heat.

How do you add these potatoes to a curry?

The best way to add them is right at the end of cooking. So you prepare your sauce and if meat is being added, add it too.

Heat it all through and then stir in the pre-cooked potatoes and some of the cooking liquid for additional flavour?

Can you just add the potatoes without meat?

Yes. Many curry houses add pre-cooked potatoes to their sauces without meat. It's an easy way to prepare a quick curry house style curry that is also vegetarian.

How long can you store these potatoes in the fridge?

You can keep them, wrapped tightly in the sauce in your fridge for about 3 to 5 days. These are great to have on hand when you want to add potatoes to a curry house style curry.

Can you freeze these cooked potatoes?

Yes! Be sure to freeze them in portion sizes that are convenient for you. Freeze them in some of the cooking stock and you can add that to your curries as well for more flavour.

Just be sure to defrost them completely before adding to a curry. I usually defrost them in my fridge overnight but you could also defrost the potatoes and sauce in a microwave if more convenient.

How do you get started using these pre cooked potatoes?

I have written recipes for all the most popular curry house style curry sauces. These recipes are just the sauces and you can add to them what you like.

So if you are a meat fan, try preparing some tandoori lamb or tandoori chicken tikka. I have many recipes for those on the blog.

If you would like to keep it vegetarian, add more veggies and your pre cooked potatoes. You'll have a curry that is better than most you find at restaurants in about 10 minutes.

If you make these pre-cooked potatoes, you can add them to any of the following curries, with or without the meat.

A note about the following recipes: Each of the sauces below require you to make a curry house style base sauce. This is how these curries are prepared at the best curry houses.

If you would like to try your pre cooked potatoes in a curry house style sauce without first having to make the base sauce, be sure to try my no-base sauce versions of these curries here.

Step by step photographs.

Ingredients for the recipe. — Get all your ingredients measured out and prepared before starting.

Infusing whole spices into ghee in a frying pan. — Melt the ghee over medium heat in a large pan or wok. Add the cumin seeds, cinnamon/cassia and cardamom pods and fry for about 30 seconds.

Adding the chopped onions to the pan. — Toss in the sliced onions and fry for about 5 minutes or until soft and transparent, stirring regularly. Then add the garlic and ginger paste and stir it in for about a minute.

Adding the ground spices and chopped tomatoes to the pan. — Pour in the tomatoes, garam masala, chilli powder and turmeric and stir well to combine.

Adding the potatoes and enough water to cover. — Now add your cubed potatoes and fry for a further minute before pouring in the water/stock.

Covering the pan to let the potatoes simmer and cook through. — Cover the pan and simmer until the potatoes are soft and cooked through. It should take about a half hour.

Seasoning the potatoes with salt to taste. — Sprinkle with salt and pepper to taste and give it all a good stir.

pre-cooked potatoes — Serve the potatoes as they are in the sauce immediately or allow to cool and store for up to three days in the fridge.

Love Indian Vegetarian Recipes? Why not try one of these too...

All Indian Vegetarian recipes

Rice

See more Indian Rice Recipes →

Naan

See more Indian bread recipes →

Dahls

See more Dal Recipes →

Have you tried this recipe for pre cooked potatoes?

If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I'm sure other readers of my blog do too. Thank you.

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Yield: 4

Pre-Cooked Potatoes

Pre-cooked potatoes like this are great to have on hand when you want to add soft and delicious potatoes to a curry or stew. This recipe will get you perfect results, every time!

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

3 tbsp ghee or clarified butter
1 tbsp cumin seeds
2.5cm (1 inch) piece of cassia bark or cinnamon stick
5 green cardamoms, lightly smashed
 2/3 litre water or vegetable stock
2 large onions – finely chopped
2 tbsp garlic and ginger paste
1 tbsp mild Kashmiri chilli powder
1/2 tsp turmeric powder
1 tbsp garam masala
400ml chopped tomatoes
500g potatoes – peeled and cut into thirds
Salt and pepper to taste

Instructions

Melt the ghee over medium heat in a large pan or wok.
Add the cumin seeds, cinnamon/cassia and cardamom pods and fry for about 30 seconds. Be careful not to let them darken in colour.
Toss in the chopped onions and fry for about 5 minutes or until soft and transparent, stirring regularly.
Add the garlic and ginger pastes and stir to combine. Fry for a further minute.
Pour in the tomatoes, garam masala, chilli powder and turmeric and stir well to combine.
Now add your cubed potatoes and fry for a further minute before pouring in the water/stock.
Cover the pan and simmer until the potatoes are soft and cooked through. It should take about a half hour.
Sprinkle with salt and pepper to taste and give it all a good stir.
Serve the potatoes as they are immediately or allow to cool and store for up to three days in the fridge. These potatoes can also be frozen, defrosted and used at a later date in your curries

British Indian Restaurant Style Pre-Cooked Chicken

May 30, 2013 By Dan Toombs 89 Comments

Pre-cooked chicken not only makes curry better but tastier too.

This is batch cooking at its best. Change the seasoning and you can use this technique for any cuisine that requires tender chicken.

Whether the restaurant is a low cost Indian curry house or an upmarket Indian restaurant, the chefs will normally cook chicken before service so that it is tender and ready to use. This recipe can be adjusted by changing the spicing to work in any cuisine.

About this recipe.

You can pre-cook chicken in several different ways. So if one of my curry house recipes calls for pre-cooked chicken, you could use any of these methods.

This pre-cooked chicken recipe goes well in any curry house style sauce. As it is slowly stewed for optimum flavour, you can also use some of the cooking liquid in your curries for more flavour.

Making pre-cooked chicken in this way will not only speed up the cooking process but will add another delicious layer of flavour to you BIR (British Indian Restaurant) style curries.

Why should you pre-cook your chicken?

Pre-cooked chicken, meat and potatoes play an important role in the preparation of British Indian restaurant style meals.

Pre-cooking the chicken until tender not only makes cooking in Indian restaurants faster but tastier too. If restaurant chefs had to wait for the chicken to cook through each time an order was placed, it would double the time it takes to get the curry to the table.

Time is money in the curry house world. That said, batch cooking like this is also very convenient for the home cook.

If you want to prepare delicious curries in minutes like they do at the best curry houses, pre-cooking your chicken, meat and even vegetables is a good place to start.

Are there other ways to prepare pre-cooked chicken?

Yes and you will probably already be familiar with them. A stewed chicken like this goes really well in a mild korma or even in a mind-blowing vindaloo.

You might, however want to make chicken tikka masala, chicken jalfrezi or chicken chilli garlic which often have tandoori chicken tikka added to them, so you might like to try your hand at one or more of these recipes.

This tandoori chicken tikka recipe is a great place to start but I have a lot of chicken tikka recipes for you to try. Link to those are follow.

Air Fryer Chicken Tikka
Sheet Pan Chicken Tikka with Vegetables
Chicken Shashlik
Afghan Chicken Tikka
Malai Chicken Tikka
Stovetop Chicken Tikka
Hariyali Chicken
Pakistani Chicken Tikka

Which cut of chicken works best?

At curry houses, breast is usually used as it is prettier white meat. Thigh meat has a lot more flavour so I use that.

Although not mentioned in the recipe, I also often add a few chicken legs on the bone for additional flavour in the stock. Then I cut the meat of the bone and use that too.

How do you use pre-cooked chicken?

You just need to get your pre-cooked chicken ready. Place it by your work station and then follow one or more of my British Indian Restaurant (BIR) stye curry recipes.

When the recipe says to add the chicken or other protein, add your pre-cooked chicken. Even if the recipe calls for another protein such as lamb or paneer, you can always add your pre-cooked chicken instead.

Adding a splash of the cooking liquid to the curry will also give it a more intense flavour as if your 10 minute curry has been simmering away for much longer.

There is a lot of cooking liquid. How do you use that?

As mentioned above, you could add it in small amounts to the the curry you are preparing.

If you have a lot left over, try making a base curry sauce using not just water but the cooking liquid. This will give the base sauce a lot more depth of flavour.

Other ways to use this recipe.

Making a curry with this recipe is not the idea behind it. However, if you make it and change your mind about using the chicken for pre-cooked chicken for curries, you will notice that this is a delicious and mild curry in its own right.

You will need to get creative. Adjust the spicing and salt so that it is exactly as you want to eat it. You could also stir in some coconut milk or yoghurt to thicken the sauce.

Hopefully, you will use this recipe as it is intended but you really can do a lot with this if you decide you just want to sit down and eat.

How long can you keep this pre-cooked chicken in the fridge?

Once you make it, you can store it covered in your fridge for about 4 days. In fact, as it rests in the fridge, the flavours will develop and your pre-cooked chicken will be even better.

The chicken can be added cold to the curry you are cooking. It will heat through quickly over the heat and in the sauce you are cooking.

Can you freeze this chicken?

Yes and that is part of the idea of making it. If you make a large batch, freeze it in portion sizes that are convenient for you.

You might like to freeze it in portions that are perfect for a curry to serve one to two people. If you know you are going to be preparing a curry feast for friends, you could freeze it all together.

I freeze the chicken with some of the cooking stock so that I can add both to my curries.

Step by step photographs.

Adding whole spices to oil in a pan to infuse their flavour into the oil. — Heat the oil in a high-sided pan. When the oil begins to shimmer from the heat, stir in the whole spices and let them infuse into the oil for about a minute.

Adding the garlic and ginger paste to the pan. — Stir in the garlic and ginger paste and fry for a further 30 seconds, while stirring.

Adding turmeric and chopped tomatoes to the pan. — Add the turmeric and chopped tomatoes and stir well to combine.

Adding the chicken to the pan. — Now add the chicken. I usually add as much as I can get in there and not just the 1kg called for.

Adding water to cover the chicken in the pan. — Add enough water to cover and bring to a simmer.

Simmering the chicken in a covered pan. — Cover and simmer over a medium heat until the chicken is cooked through. This could take up to 40 minutes. Do not overcook the chicken or it will become stringy.

Cooling the chicken. — When cooked through, take off the heat and allow to cool some.

The pre-cooked chicken. — Remove the chicken for immediate use or to store for later. The cooking stock can be simmered down and frozen for use in curries or used in a base sauce for additional flavour.

When you make this pre-cooked chicken, you might like to try it in one of these famous curry sauces.

Tikka masala sauce
Korma sauce
Pasanda sauce
Chasni sauce
Chilli garlic sauce
Ceylon sauce
Pathia sauce
Jalfrezi sauce
Keema sauce
Bhuna sauce
Methi sauce
Madras sauce
Vindaloo sauce
Phaal sauce

Have you tried this pre-cooked chicken?

If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I'm sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow me on Instagram and Facebook for all my latest recipes.

Yield: 8

British Indian Restaurant Style Pre-Cooked Chicken

Chicken breast meat is used at most curry houses because it has a nice texture and looks good
too. Chicken thigh meat isn’t as pretty but has a lot more flavour. In the photos above, I used chicken thigh meat and also through in a few chicken legs on the bone for additional flavour.

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

2 tbsp rapeseed (canola) oil
3 green cardamom pods, lightly bruised
10 black peppercorns
2.5cm (1in) piece of cinnamon stick or cassia bark
1 tsp cumin seeds
1 tsp coriander seeds
3 Indian bay leaves (cassia leaves) 2 large onions, finely chopped
1⁄2 tsp sea salt
2 tbsp garlic and ginger paste
1 tsp ground turmeric
1 x 400g (7oz) tin (can) chopped tomatoes
1kg skinless, boneless chicken thighs or breasts, cut into bite-size pieces (tikka)
Water to cover
1 tsp garam masala

Instructions

Heat the oil in a pan over a medium–high heat until small bubbles form. Add the whole spices and bay leaves, and stir continuously for about 30 seconds to release their flavours into the oil.
Add the onions and stir regularly for about 5 minutes until soft and translucent. Sprinkle the salt over the top; this will help release moisture from the onions.
Now spoon in the garlic and ginger paste, followed by the turmeric; the pan will sizzle as the paste releases its moisture.
When your kitchen becomes fragrant with the magnificent aroma of garlic and ginger, tip in the tomatoes. Reduce the heat to medium and let the ingredients simmer and get to know each other for about 5 minutes.
Add the chicken pieces and just enough water to cover the chicken.
Reduce the heat and let the stock softly bubble until the chicken is just cooked through; don’t overcook it.
Stir in the garam masala and, using a slotted spoon, remove the chicken pieces for use in your curries, reserving the cooking stock. A little of this added to your chicken curries makes them even more delicious.

Notes

The cooled chicken can be stored in the fridge for up to four days or frozen.

TIP

If freezer space is an issue but you want to have some stock on hand, reduce the finished stock by two-thirds. Let the remaining stock cool, and freeze in ice cube trays. Then simply toss one or two cubes into your sauces as required.

Batch Cooking Recipes - Restaurant Style Pre-Cooked Meat

May 29, 2013 By Dan Toombs 70 Comments

Pre-cooked meat is one of the most important batch cooking recipes on my blog!

This is batch cooking at its best. Change the seasoning and you can use this technique for any cuisine that requires tender meat.

Whether the restaurant is a low cost Indian curry house or an upmarket Indian restaurant, the chefs will normally cook meat before service so that it is tender and ready to use. This recipe can be adjusted by changing the spicing to work in any cuisine.

About this recipe.

When you make this pre-cooked meat recipe, you will notice that it tastes a lot like a great curry when you're finished.

In this case, it is actually a delicious lamb curry in its own right. It is mild but you could spice it up. You could also do other things to it like stir in yoghurt or coconut milk.

That isn't really the idea here though. Batch cooking recipes like this are meant to get you deliciously cooked meat that you can have ready for your curry house style curries.

Why should you batch cook your meat for curries.

As mentioned above, this is not just something that is done at low cost curry houses to speed up the cooking process. This is batch cooking that you will see done at the best restaurants regardless of the cuisine.

It is easy to pre-cook your meat and it is great to have on hand. By getting this job done, you can prepare a weekday meal in 10 minutes rather than an hour plus!

Who should pre-cook meat in this way?

The reason chefs batch cook their meat is simple... if they didn't do it, it would take too long to serve their delicious curries. Pre-cooked meat is essential in many of my curry house style recipes to make things quick and easy. Doing this not only speeds things up but also gives the curry another delicious layer of flavour.

If you want to be able to turn around amazing curries in minutes, then it's batch cooking recipes like this that you need to know.

Batch cook your meat and you will take your curries to the next level.

How do you use the pre-cooked meat?

You just need to put the amount required next to your work station so that it is ready to add to any curry house happen to be making.

This is a batch cooking recipe that will come in handy whenever you want deliciously cooked meat to add to your curries. If a recipe calls for pre-cooked lamb, for example, just add some of this and a little of the cooking liquid and you will have an amazing meat curry in minutes.

If cooking a curry house style curry, just add some of this pre-cooked meat when the recipe calls for you to add it. By adding a good splash of the cooking liquid to the sauce, you will add even more flavour.

Your curry will taste as if it has slowly cooked for hours when you actually whipped it up in about 10 minutes. Batch cooking has many advantages!

Should you cook the meat on or off the bone?

Either but you will get more flavour if you cook the meat on the bone.

In the photos below, I cooked the lamb cut into small pieces on the bone. If you do this, you may need to remove the bones after the meat has cooked, depending on the recipe.

This is an easy process as you will be cooking the meat until fall off the bone tender!

If you would rather, you could cook the meat off the bone and add a bone to the cooking stock as in the video on this page.

Can you add this batch cooked meat to any curry?

Yes. Even if you are making a chicken chilli garlic or chicken korma recipe, you can substitute some of this pre-cooked meat for the chicken if red meat is what you want.

All of the curry house curries on my blog and in my books can be made with the protein of your choice, regardless of what the original recipe calls for.

Do you have other batch cooking recipes that will help with my curry house curries?

I sure do! You should also check out my batch cooking recipes for pre-cooked chicken and pre-cooked potatoes.

BIR (British Indian Restaurant) style cooking calls for a lot of batch cooking recipes that will make it quicker, easier and tastier for you to achieve the most amazing curries.

You will also want to check out my batch cooking recipes for curry house style base sauce, tandoori chicken tikka and tandoori lamb tikka.

How long to you cook different meats in this way?

Different meats as well as different cuts of meat need to be cooked for longer or shorter amounts of time.

If cooking lamb, you will need to cook it longer than beef, for example. Lambs run around a lot and build up muscle. The meat is naturally tougher than beef.

Cows are lazy animals so generally speaking, they will not be as tough and can cook to tender in about 40 minutes where lamb meat could take over an hour.

Lamb leg is usually more tender than shoulder. Just keep this in mind when cooking your meat of choice and be sure to check for tenderness as it stews.

It is important not to rush things!

For batch cooking recipes like this, it is important to let the meat cook until tender. There is no point going to all this work if you end up with tough meat!

The meat you cook, in this case I used lamb, needs to cook until deliciously tender. If your meat is not enjoyably tender to eat, keep it cooking.

How long can you keep this pre-cooked meat in the fridge?

Batch cooking recipes like this are great to have in the fridge if you plan ahead. You can store your pre-cooked meat in the fridge for about 4 days in the cooking liquid.

As it rests in the fridge, the flavours will develop and the sauce and meat will taste even better.

Can you freeze this meat and sauce?

Yes and that is one of the main things I do with batch cooking recipes like this.

It will freeze very well for about 6 months. Be sure to freeze it in some of the cooking liquid in portion sizes that will be convenient for you.

If you know you will just be cooking for yourself, then portion it out for a 1 to 2 portion curry. If you will be cooking for a crowd, you could get away with freezing the meat in larger portions.

Step by step photographs

Ingredients for pre-cooked meat. — Get all your ingredients together before you start cooking.

Melting ghee in a pan over a medium-high heat. — Melt the ghee in a large pan over a medium-high heat.

Adding whole spices to infuse into the hot ghee. — Stir in the whole spices and let them infuse into the oil for about a minute.

Adding onions to the pan. — Add the chopped onions and stir them in to coat with the ghee and spices.

Frying the onions to soften and adding the garlic and ginger paste. — Fry the onions, stirring often for about 5 minutes. Then stir in the garlic and ginger paste to fry for a further 30 seconds.

Adding the meat to the pan. — Now add the meat and stir it in to coat with the other ingredients in the pan.

Adding the ground spices to the pan. — Add all the ground spices and stir some more so that the meat is coated with the spices.

Adding water to cover the meat and simmer. — Add just enough water to cover the meat and bring to a simmer.

Simmering the meat in a covered pan. — Once simmering, cover the pan and reduce the heat to medium to simmer for about an hour.

Checking the meat for tenderness. — Check the meat for tenderness after about 40 minutes and continue cooking until tender.

Batch cooking recipe complete with tender pieces of meat. — After about an hour, your meat will be really tender and ready to use, refrigerate or freeze.

Pre-cooked meat for curries — You can remove any bones or leave them in depending on the recipe and your preference. Be sure to retain the cooking liquid to add to your curries for flavour.

When you make this pre-cooked meat, you might like to try it in one of these famous curry sauces.

Have you tried this pre-cooked meat?

If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I'm sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow me on Instagram and Facebook for all my latest recipes.

Yield: 6

Batch Cooked Pre-Cooked Meat

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

2 tablespoons ghee or vegetable oil
6 whole cloves
8 black or 10 green cardamon pods
10 black pepper corns
1 x 5cm (2 inch) cinnamon stick
1 piece mace
2 large onions, finely chopped
2 tbsp ginger and garlic paste
3 Indian bay leaves (cassia leaves)
1 Kilo (2 pounds) leg of lamb cut into 1 inch size pieces on the bone
1 tbsp cumin seeds
1 tbsp coriander seeds
2 tbsp good quality mild paprika
1 tsp Kashmiri chilli powder
1 tbsp garam masala
salt and pepper to taste

Instructions

Heat the ghee/oil in a large saucepan over medium high heat.
When the oil is visibly hot, stir in the whole spices and let them infuse into the oil for about a minute. Be careful not to burn them!
Pour in the chopped onions and stir to coat with the oil and spices. Cook this for about five minutes before adding the garlic and ginger paste.
Fry for a further 10 minutes until the onions are soft and translucent.
Now add the meat and the ground spices and stir well to combine.
Brown the meat for a couple of minutes and then add just enough water to cover and simmer for about one hour to one and a half hours until the meat is nice and tender.
When tender, allow the meat and the sauce to cool for use in your curries.

Peshwari Naans

May 28, 2013 By Dan Toombs 58 Comments

Peshwari naans are incredible made this way!

If you like Peshwari naans, you are going to love this naan recipe. These naans are chewy, fluffy and delicious, everything you could want in a Peshwari naan! You will find that Peshwari naans, like other types of naans are actually quite easy to prepare and can be cooked in a pan, oven or tandoor. You can also prepare these naans to your own taste preference. All is explained in the text below.

Peshwari Naans

Watch how I make my Peshwari Naans on YouTube! You can also find the recipe card in the link below.

Recipe Card

What are Peshwari naans?

Peshwari naans are prepared using a standard naan dough. The same dough that you use for instant naans without yeast or more authentic naan recipes that call for yeas t. You can use either. In the recipe below, I used the yeast dough method.

The thing that makes Peshwari naans different is the nutty filling that is just a little sweet but of course you can adjust how much sugar you add to your naans.

As you fill the naan dough with the Peshwari filling, it becomes Peshwari naan dough. The finished Peshwari naans are so good, dipped into curries. You might like to try dunking your homemade naans into one of these curry house style one pan curries.

Where is this recipe from?

I learned this recipe at a local curry house called Table Talk. The chef there took me though the recipe step by step which I photographed for you (see below). It's always a lot easier when you see photographs after all.

I learned a lot of great recipes that day. That was also the day I learned to make keema naans.

How do you prepare Peshwari naans?

1. You start by preparing the dough. As I mentioned above, you can use either an instant naan dough or use naan dough with yeast. The instant version is of course quicker and will get you fantastic results. The naan dough in the recipe card below is for my instant naans but if you prefer a chewier and fluffier naan, go for the naan dough with yeast here.
2. Once you have prepared the dough, it’s time to make the Peshwari naan filling. You simply blend the desiccated coconut, almond flakes, cream and sultanas together into a thick paste that looks like a soft dough. If your paste is too runny, just add more almond flakes.
3. Divide the naan dough into 8 dough balls and also divide the Peshwari naan paste into 8 smaller balls. Make an indentation with your thumb into each of the larger dough balls and place one of the Peshwari paste balls into the indentation. Encapsulate the Peshwari paste and then roll the dough out.
4. Fry the Peshwari naans or place them in an oven or tandoor oven as per the instructions in the recipe card.

Pro tip!

Chances are you will be cooking these naans one at a time. If this is the case, you can keep the cooked Peshwari naans warm by stacking them and covering them with a clean kitchen towel.

Working ahead

The naan dough for Peshwari naans can be prepared a day or two ahead of cooking. Just be sure to cover the dough tightly. Your dough will actually taste better and be easier to work with if you let the dough sit longer.

The Peshwari naan filling can also be prepared a couple of days ahead of cooking.

Can Peshwari naans be frozen?

Yes! That said, you should freeze the prepared naans either as dough balls or flatted before cooking. Then just take the dough out of the freezer and let it defrost completely before cooking.

You don't need a tandoor oven to make perfect tandoori Peshwari naans!

Many people falsely believe that you need a tandoor to make delicious naans. You will see from the photos below that that simply is not the case!

How hot should the pan be?

Think tandoor here! The sides of a tandoor oven are very hot. You need to do the same with your pan.

As the naan cooks in the pan, bubbles will form. When they form to where you like them, turn the heat down slightly and let it keep cooking.

To brown the top side, you can either flip the naan over or if you are cooking on gas in a cast iron pan, you could turn it toward the flame.

Step by step photographs of making Peshwari naans.

The following photos demonstrate the making of a yeast naan dough. If you would rather use instant dough, you will fine instant self raising flour dough here.

Ingredients for Peshwari naans — Get all your ingredients together before starting. It's easier in the end.

Frothy yeast in milk — Sprinkle the sugar and yeast into hand hot milk and wait for it to become frothy. This will take about 30 minutes.

Stirring the wet and dry ingredients together. — Add half of the flour and stir it in with a spoon or use a standing mixer.

Kneading the dough — Pour in the remaining flour and knead into a ball.

Kneaded dough — The dough will be quite wet and difficult to work with. That is the way you want it.

Dough in mixing bowl. — Place the dough ball in a mixing bowl and cover to rise for a few hours in a warm place.

Dough ball after having risen. — The dough should double or even triple in size.

Kneading dough. — Punch the dough down and knead for at least 5 minutes.

Dough balls ready for rolling. — Divide the dough into 8 to 10 smaller dough balls. Cover to rest while you prepare the Peshwari filling.

Preparing the Peshwari filling in a food processor. — Place all of the filling ingredients in a food processor and blend to a semi smooth paste. The raisons may be left whole.

Peshwari paste balls. — Form the finished paste into small balls, one for each dough ball.

Making an indentation in the dough balls for the Peshwari filling. — Make an indentation with your thumb in the soft dough balls.

Adding the Peshwari filling to the dough balls. — Put a Peshwari dough filling into each dough ball.

Filling encapsulated into a dough ball. — Encapsulate the filling inside the dough balls.

Rolling the dough. — Now roll it out into a flat, thin naan.

Oil being added to the rolled out dough. — Add some oil to the rolled out dough.

Naan ready to hit the pan. — Pick up the naan with the oil side facing your hand and wet the other side with water liberally. This will help it stick to the pan.

The naan bubbling up in the pan. — Get a skillet really hot over a medium high heat. Think tandoor here! Slap the naan into it and watch the bubble grow.

Browning the naan over the flame. — When you are happy with the bubbles, turn the pan toward the flame and they will grow even larger. If you are cooking over an electric stove, just flip the naan. You will lose some bubble though.

A browned Peshwari naan. — You can brown the Peshwari naans to preference. I like a few charred bits.

Toasting almond flakes and sesame seeds in hot ghee. — Heat the ghee in a pan and add the sesame seeds and almond flakes. Toast them to preference.

Yield: 8

British Indian Restaurant (BIR) Style Peshwari Naans

Prep Time 25 minutes

Cook Time 20 minutes

Total Time 45 minutes

Ingredients

FOR THE DOUGH
300ml (1 1/4 cup) milk
7g (1 tsp) dried yeast
2 Tbsp sugar
3 eggs
300ml (1 1/4 cup) Greek yogurt
900g plain white flour plus more for kneading and dusting
Scant 1 Tbsp salt
1 Tbsp baking powder
FOR THE PESHWARI FILLING
2 tablespoons desiccated coconut
1 tablespoon (more or less) sugar
200g almond flakes
3 tablespoons single cream
20 sultanas
1 tablespoon melted ghee
2 tbsp sesame seeds

Instructions

Heat the milk in a jug in the microwave until it is hand hot. Stir in the yeast and sugar and cover with a cloth. Place in a warm place for 30 to 60 minutes to awaken the yeast. It will become quite frothy.
While the yeast is foaming up, whisk the eggs in a large mixing bowl. Stir in the yoghurt and whisk until
smooth. Once the yeast has bubbled up, pour it all into the bowls with the eggs and yoghurt. Whisk again until smooth.
Now mix the baking powder and salt with the flour and sift half of it over the liquid mixture. You can mix this all by hand in the bowl or pour it all into a stand mixer as I did in the photos which is easier. At this point, the dough will be very wet. Add the remaining flour and knead into a soft dough.
The dough will be way to sticky to handle. Add just enough flour so that you can work it into a
soft dough that is still quite sticky.
Knead this hard for about 5 minutes and then form into a large dough ball. Place the dough ball in
a mixing bowl and cover. Allow to rise for a few hours or overnight.
Once the dough has risen, punch in down and knead for another few minutes. Then separate the stick dough into 8 to 10 smaller balls. The dough will still be quite sticky which is good. Now take each clump of dough and add just enough flour so that it is workable. It should be sticky but not sticking to your hands.
Repeat with the remaining dough. Cover the dough balls until ready to cook. Let these dough balls rest for at least 30 minutes.
In a food processor, blend the almond flakes, cream, desiccated coconut, sugar and sultanas until they form a thick paste. You may need to adjust the recipe by adding more cream to form the paste if it is too crumbly or more almond flakes if too wet.
TO MAKE THE PESHWARI PASTE
Place all of the Peshwari paste ingredients in a food processor and blend to a thick paste.
Now take one of the dough balls and make a shallow hole in it with your thumb. Place the peshwari paste dough into it and then fold the naan dough around the peshwari paste. Roll out into a flat round or teardrop shaped disc. Slap the disc between your hands to get all the excel flour off.
TO PAN FRY
Heat a frying pan over high heat. When hot, place the naan disc on the pan and dry fry it for about two minutes. Bubbles should form on the top.
Turn the naan over to colour the top for about 30 seconds to a minute and then turn it over again until cooked through.
Brush with hot ghee and serve sprinkled with sesame seeds
TO BAKE
Pre-heat your oven to 250c/500f. If you have a pizza stone, use it. If not, you can cook these naans on a baking tray. Heat your pizza stone or baking tray for about 30 minutes and then place as many naans on it as you can.
Place in the oven and cook until golden brown and bubbly on top. This only takes about 10 minutes but cooking times will vary depending on the thickness of your Peshwari naans.

BIR Mixed Fried vegetables

May 28, 2013 By Dan Toombs Leave a Comment

Here's another British Indian restaurant essential ingredient for you

British Indian restaurant style mixed vegetables

I've been meaning to write out all the essential ingredients for British Indian restaurant style cooking for some time. There are so many different ways to prepare your food so that your curries are second to none. Using the freshest ingredients and these recipes, you will achieve that great Indian takeaway flavour. In fact, it could be one heck of a lot better.

Yesterday I showed you my simple British Indian restaurant (BIR) style fried onions for use in rice and some curries. Today I would like to show you my mixed vegetable recipe. This is prepared in many different restaurant kitchens and the recipes are usually quite similar.

Mixed vegetables are used often to give vegetarian curry and side dishes a nice boost. Add them to cooked potatoes for a delicious bombay aloo curry or spoon some into other fresh vegetables such as aubergines, carrots and okra to create veggie curries quickly and easily.

I'd like to stress again how important it is to use the freshest ingredients you can find. I purchase my vegetables from a local farm shop and yes there is a big difference in the end result!

Pre-order and Reserve your copy of my Cookbook on Amazon UK!

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Love Indian Vegetarian Recipes? Why not try one of these too...

All Indian Vegetarian recipes

Rice

See more Indian Rice Recipes →

Naan

See more Indian bread recipes →

Dahls

See more Dal Recipes →

Yield: 4 - 6

British Indian Restaurant (BIR) Style Mixed Fried Vegetables

This mixed vegetable dish can also be served on its own too!

Ingredients

2 tablespoons vegetable oil or ghee
1 head of cabbage - finely chopped
2 large onions - finely chopped
3 cloves garlic - finely sliced
1 inch ginger - finely sliced into matchsticks
3 green chilli peppers - finely chopped (optional)
15 - 25 green beans - cut into inch pieces
1 large carrot - peeled and cut into small cubes
1 tablespoon garam masala
A pinch of turmeric

Instructions

Heat the oil/ghee in a large wok or saucepan.
Add the cabbage and onions and stir to coat with the oil.
Fry for about ten minutes until translucent but still quite crisp.
Toss in the garlic and ginger along with the chopped chilli peppers if using.
Fry for a further couple of minutes and then add the cut green beans and the carrot.
Stir the vegetable mixture while adding the garam masala an turmeric.
The mixed vegetables are ready when the green beans are cooked through but still a tad crisp.
Season with salt and pepper and pour into a bowl to cool to use in other dishes or serve immediately.

BIR Cooked Onion

May 27, 2013 By Dan Toombs Leave a Comment

Prepare your onions just like they do in your favourite British Indian restaurant!

British Indian restaurant style fried onions — Prepared fried onions for use in British Indian restaurant style curries

British Indian restaurant style cooking definitely requires a lot of forward planning and cooking. From pre-cooking meat to slowly simmering curry sauces, from roasted spice blends to this cooked onion recipe, you've got to plan ahead if you want to get the flavour right!

Most British Indian restaurant style curry sauces are very smooth. Sometimes, though, the curry needs just a bit more. Curries such a dry bhunas and spicy jalfrezis often have a bit more crunch to them. Adding a spoon full of this cooked onion mixture will do just that.

In the many British Indian restaurant kitchens that I've visited, there is usually a nice tub of cooked onions at the ready for when they are needed. The onions can be stored in the fridge for up to three days.

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Yield: 4

British Indian Restaurant (BIR) Style Cooked Onion

Whether you are cooking for a large or small group, you can easily make this recipe smaller or larger to suit your requirements.

Ingredients

4 onions - finely sliced
2 tablespoons vegetable oil/ghee
1 green pepper (capsicum) and 1 red pepper - sliced
1 teaspoon paanch phoron*
A pinch of turmeric

Instructions

Heat the oil/ghee in a large pot.
Toss in the paanch phoron and let the spices sizzle for about then seconds before adding the sliced onions and peppers. Be careful not to burn the spices. If you do, start over!
Fry the onion and pepper slices for about fifteen minutes until soft and translucent but they still have a bit of crunch!
Add the turmeric and stir to combine.
Pour the mixed fried onion mixture into a bowl to cool and use as required.

Notes

Onion Fried Rice

May 26, 2013 By Dan Toombs 2 Comments

Onion fried rice might be easier to make than you might think!

If you want to recreate onion fried rice like you get at the best curry houses, you've found the right page! Here you will how it's done and it really could not be easier!

Next time you prepare a curry feast using one or more of these curry house style curry recipes, be sure to have some onion rice on the table!

About this onion fried rice recipe

You will find onion fried rice on so many Indian restaurant menus. The recipes are usually quite similar and simple. It is onion fried rice, so that is exactly what you are going to do here. Heat up some ghee, fry some onions and a little garlic and then add the rice.

The recipe only takes minutes to make and is an excellent way for you to use up leftover Basmati rice.

How do you cook onion fried rice?

The most important part of getting any fried rice recipe right is to always add cold cooked rice. Don't just cook your rice and then add it to the pan to fry. Frying the rice warm or hot will make it fall apart and become clumpy.

So all you need to do to make the most fantastic onion fried rice in minutes, is fry the spices and curry leaves and then add the cold rice to cook for about 10 minutes or until piping hot.

Can you use any Basmati rice?

You can but for best results, look for premium quality, aged Basmati rice. I use VeeTee Extra Long Premium Rice.

You really will taste the difference so if you want your onion rice to be amazing, getting the Basmati rice right is by far the most important thing.

Working ahead

If more convenient, you can allow the rice to soak overnight. This is not at all necessary but it won't hurt the rice to soak longer.

How long does onion fried rice keep in the fridge?

Cooked rice will keep in the fridge for about 3 days. So if you cook and chill the rice on day one, you have two more days to get the finished onion fried rice to the table.

Can you freeze onion fried rice?

You sure can! Rice freezes really well and this onion fried rice is no exception. You can will freeze onion fried rice for at least 6 months. Just be sure to freeze it in portion sizes that work for you.

You don't want to freeze it all in one large container if you only want to serve yourself.

How do you reheat onion fried rice?

Whether you place it in the freezer or fridge, the easiest way to heat up your onion fried rice is in a microwave.

If you are cooking it cold from the fridge, your onion fried rice should heat up in about a minute. You can microwave the rice from frozen in the covered container in 3 to 4 minutes.

Just ensure that it is piping hot before serving.

Can this recipe be upscaled or downscaled?

Yes. No problem there!.

Generally speaking, 185g (1 1/2 cups) of raw rice will make two generous portions of cooked rice, though when served as part of a larger meal, you can probably stretch that to three people.

If upscaling, the water to raw rice ratio is 1 part rice to 1 1/2 parts water.

All is explained with step by step photographs in my perfect Basmati rice recipe.

What do you serve this onion fried rice with?

If you want to make a simple meal, you could just serve it topped with a nice chutney or two.

It's also delicious served with dal, either on the side or over the top. Here are a few popular dal recipes for you.

Of course this rice will go well with pretty much any curry. Try some of these chicken, lamb, veggie and seafood curries. You might also like to try your onion fried rice as a side for curry house style curry.

Is there a way of making this onion fried rice into a meal?

Yes. When heating the ghee and spices, you could add some cubed paneer or minced (ground) meat or chicken tikka. Cook it through and then stir in the rice.

You'll have a delicious restaurant style biryani in minutes! If cooking leftover onion fried rice, just fry up your protein of choice and add the rice to the pan to heat through.

Pro Tips

Always ensure you cook your rice correctly. There are many ways to do this but this recipe will get you perfect results every time.
Never stir the rice too vigorously. You just want to move it around in the hot ghee until heated through.
Season carefully. If adding salt or turmeric, be sure to add these to taste. If you cooked rice per my recipe, you will have already added salt so be careful when finishing this off.

Step by step photographs

Ingredients for onion fried rice. — Get your ingredients together before starting. You don't want to go looking for things while you cook, after all.

Adding onions and garlic to the frying pan. — Fry the onions until soft and translucent. Then stir in the slivered garlic to cook for about a minute.

Adding cold Basmati rice to the pan. — Stir in your rice. Stir it gently into the onion and garlic mixture until completely coated.

Cooking onion fried rice. — Once well mixed and hot, your onion fried rice is ready to serve. Season with a little salt if you like.

onion fried rice — All done! Enjoy with your favourite curry.

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Yield: 2 - 4

British Indian Restaurant (BIR) Style Onion Fried Rice

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

3 tbsp ghee
2 medium onions, finely chopped
2 cloves garlic, thinly sliced into slivers (optional)
600g (3 cups) cooked, cold Basmati rice
Salt, to taste
3 spring onions - finely chopped

Instructions

Heat the ghee over medium-high heat. Pour in the sliced onion and stir into the oil. Stir it around in the hot ghee for about 5 minutes or until soft and translucent.
Stir in the garlic slivers, if using and fry for another minute to soften.
Now add the cold, cooked rice and gently stir it into the ghee and onion mixture. Do not stir too vigorously or the rice grains will split and become mushy.
Continue gently frying the rice until it is piping hot and then stir in salt to taste.
To finish, garnish with the thinly sliced spring onions and serve.

Lemon Fried Rice

May 26, 2013 By Dan Toombs Leave a Comment

This lemon fried rice recipe is sure to get your restaurant quality results!

If you like lemon fried rice, you are in for a treat with this recipe. It's a step up from what is served at most curry houses, with a south Indian influence. This lemon fried rice goes well with any curry but is also delicious on it's own.

About this lemon fried rice recipe.

Lemon fried rice is on the menu of so many great curry houses. I love it and order it often when I'm out. It goes so well with most of my favourite curries.

The great news is that it's really quite easy to make. The key to success is ensuring you use cold cooked basmati rice. Hot cooked rice will stick and could become a bit mushy.

Be sure to cut the lemon rind quite thin or it will be a bit bitter. You can see how I did it from the picture below.

If you try this one, be sure to let me know what you think. I hope you agree, this one is just like the lemon rice you get at the best Indian restaurants!

Step by step photos

Ingredients for lemon fried rice. — Get you ingredients together before you start cooking for a more enjoyable cooking experience.

Melting ghee in a large frying pan. — Melt the ghee in a large frying pan.

Adding the mustard seeds and lentils to the hot ghee. — Stir in the mustard seeds and when they begin to crackle, stir in the urid dal lentils.

Adding lemon zest and curry leaves to the pan. — Toast the lentils in the hot ghee until golden brown and then add the lemon zest and curry leaves. Stir into the hot ghee.

Adding cooked rice to the pan. — Add the cooked rice and stir it gently into the ghee mixture.

Finishing off the lemon fried rice in the pan. — Continue gently stirring until the rice is coated with the ghee mixture and piping hot to serve.

Yield: 2 - 4

British Indian Restaurant (BIR) Style Lemon Fried Rice

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

2 tbsp ghee
1 tsp black mustard seeds
1 tsp white split urid dal
20 curry leaves
Zest and juice of one lemon
1 tsp salt
500ml (2 cups) cold cooked basmati rice
2 tbsp coriander (cilantro), finely chopped.

Instructions

Heat the ghee in a large frying pan over medium-high heat. When visibly hot, stir in the mustard seeds and when they begin to crackle, stir in the urid dal and curry leaves.
Stir these ingredients around in the ghee to flavour it and then add the lemon zest and fry it for a further 30 seconds.
Now add your cooked rice and move it around gently in the pan until completely coated with the ghee mixture. Continue frying to heat it through, being careful not to stir too vigorously.
Squeeze in the lemon juice and continue frying and gently stirring until the rice is heated through. Try some and add salt to taste.
Stir in half of the finely chopped coriander (cilantro) and garnish with the rest to serve.

Mushroom Fried Rice - Indian Restaurant Style

May 26, 2013 By Dan Toombs 10 Comments

Do you order mushroom fried rice when you go out for a curry?

Mushroom fried rice is one of the most popular rice side dishes at curry houses. I must have been asked for the recipe hundreds of times before finally posting this mushroom fried rice recipe for all to enjoy. You are going to get a real curry house experience with this recipe!

About this mushroom fried rice recipe

I've seen mushroom fried rice prepared at restaurant many times. The recipes are usually quite similar. The rice is alway cooked earlier in the day and then chilled.

Then you take it out of the fridge just before frying it up with the other ingredients. The whole process only takes minutes when your rice is cooked and chilled so this is any excellent way for you to use up leftover Basmati rice.

Mushroom Fried Rice

In this video you will find new information that will make all your fried rice dishes cook to perfection!

Recipe Card

How do you cook mushroom fried rice?

As mentioned above, mushroom fried rice is prepared with cooked and chilled rice. This is essential to the success of the recipe! If you cook warm rice it will fall apart and become stodgy.

So all you need to do to make the most fantastic mushroom fried rice in minutes, is fry the spices, mushrooms and bell pepper in the ghee. Then add the cooked cold rice to heat through and you're done!

Can you use any Basmati rice?

Yes but you will get far better results if you source the best quality, aged Basmati rice you can get your hands on. I use VeeTee Extra Long Premium Rice. Lately, I have been using 1121 Basmati. Any brand will do and all is explained in the video.

Other brands are also fine. Just ensure that the packaging states that the Basmati is long grain and aged.

Working ahead

If more convenient, you can allow the rice to soak overnight. This is not at all necessary but it won't hurt the rice to soak longer.

How long does mushroom fried rice keep in the fridge.

You need to take into account how old your cooked white rice is. Altogether, if you cook the rice and then fry your mushroom fried rice, it should keep for a good 3 days in the the fridge.

Can you freeze mushroom fried rice?

Yes. I do it all the time so I can just take it out and heat it up. You can will freeze mushroom fried rice for at least 6 months. Just be sure to freeze it in portion sizes that work for you.

You don't want to freeze it all in one large container if you only want to serve yourself.

How do you reheat mushroom fried rice?

Whether you place it in the freezer or fridge, the easiest way to heat up your mushroom fried rice is in a microwave.

If you are cooking it from the fridge, your mushroom fried rice should heat up in about a minute. You can microwave your the rice from frozen in the covered container in 3 to 4 minutes.

Just ensure that it is steaming hot before serving.

Can this recipe be upscaled or downscaled?

Yes. Just double or halve the ingredients.

Generally speaking, 185g (1 1/2 cups) of raw rice will make two generous portions of cooked rice, though when served as part of a larger meal, you can probably stretch that to three people.

If upscaling, the water to raw rice ratio is 1 part rice to 1 1/2 parts water.

If doubling this recipe, however it is important that you use a pan that is large enough or the rice won't cook correctly.

When your rice is in your sauce pan covered with the water, the pan should be no more the 1/3 full so that the rice has plenty of room to expand.

What do you serve this rice dish with?

If you want to make a simple meal, you could just serve it topped with a nice chutney or two.

It's also delicious served with dal, either on the side or over the top. Here are a few popular dal recipes for you.

Of course this rice will go well with pretty much any curry. Try some of these chicken, lamb, veggie and seafood curries. You might also like to try your jeera rice as a side for curry house style curry.

Is there a way of making this mushroom fried rice into a meal?

Yes. When heating the ghee and spices, you could add some cubed paneer or minced (ground) meat or chicken tikka. Cook it through and then stir in the rice.

You'll have a delicious restaurant style biryani in minutes!

Pro Tips

Always ensure you cook your rice correctly. There are many ways to do this but this recipe will get you perfect results every time.
Never stir the rice too vigorously. You just want to move it around in the hot ghee until heated through.
Season carefully. If adding salt or turmeric, be sure to add these to taste. If you cooked rice per my recipe, you will have already added salt so be careful when finishing this off.

Step by step photographs

Ingredients for mushroom fried rice. — Get your ingredients together before starting. It's easier that way.

Adding the cumin seeds to the hot ghee — Infuse the cumin seeds in the hot ghee for about 30 seconds.

Adding mushrooms to the pan. — Stir in the mushrooms. You can use sliced or finely chopped mushrooms.

Adding chopped bell pepper and turmeric to the pan. — Stir in the chopped bell pepper, onion and ground turmeric to the pan. Fry until the onion is turning soft and translucent.

Adding the cooked rice. — Add the cooked rice and carefully move it around in the pan to heat through.

Finished mushroom fried rice. — Once you rice is piping hot and well coated with the other ingredient, it's ready to serve. Season with salt if needed.

Yield: 2 - 4

BIR Style Special Fried Mushroom Rice

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

2 tbsp ghee or vegetable oil
1 tsp cumin seeds
4 - 6 mushrooms finely sliced or finely chopped (your preference)
1/2 red pepper, finely chopped
1/2 small onion
600g (3 cups) cold cooked basmati rice
1/2 tsp to 1 1/2 tsp ground turmeric
3 chives or spring onions, thinly sliced at an angle
Salt if needed to taste

Instructions

Heat the ghee/oil in a large pan or wok over a medium high heat. When visibly hot, add the cumin seeds and allow them to infuse into the hot ghee for about 30 seconds. Then add the mushrooms and stir fry them with the cumin seeds for a couple of minutes to cook through.
Stir in the chopped red pepper and onion and toss it all around in your hot pan. Stir briskly and hard, scraping it all around in your pan with a spatula or spoon.
Add the ground turmeric. Some people prefer only enough to colour it lightly as turmeric has an intense, bitter flavour. If unsure, you can always sprinkle in a little more to taste while you fry the rice.
Pour in your cold rice and stir it into the oil. You don't want to stir the rice too harshly as it has a tendency to turn to mush if you stir vigorously. Scrape from the bottom of the pan and move the rice around so that it fries and heats up evenly.
Continue moving the rice around in the pan for about 3 minutes ensuring it is coated with all the other ingredients. The rice needs to be piping hot before serving.
Season with salt and top with the chopped chives or spring onions to serve.

Authentic Goan Pork Vindaloo

May 22, 2013 By Dan Toombs 169 Comments

This is authentic Goan pork vindaloo just like you find in Goa!

If you like a good Goan pork vindaloo curry, you've come to the right place. This is a recipe I learned while researching for my first cookbook 'The Curry Guy'. The recipe tastes just like those you find at the best Goan restaurants.

This pork vindaloo is delicious served with plain or flavoured Basmati rice, homemade naans or chapatis, a good chutney or two and don't forget those samosas and dal!

About this pork vindaloo recipe

I've been lucky to have met and learned from so many talented chefs over the years. It's been a dream come true for me. To be able to learn such amazing recipes like this pork vindaloo recipe has made food blogging and writing my books more fun.

I learned this pork vindaloo recipe while traveling through Goa. There I was able to work my way into a few kitchens and watched the chefs prepare vindaloo curries just like this from scratch. This is the real deal. The only negative is that your Goan pork vindaloo will be just as good if not better than you find in Goa!

Being able to recreate a famous curry like this at home tends to make dining there not nearly as amazing.

Authentic Goan Pork Vindaloo

In this video you will find new information that will make your Goan Pork Vindaloo absolute perfection!

Recipe Card

Is this Goan pork vindaloo like those you find at British curry houses?

No! This is a completely different curry. It's spicy but nothing like the mouth explosion you might expect at a curry house.

The reason for this is simple. British curry house chefs knew that pork vindaloo was spicy so they recreated a dish that was super hot and called it vindaloo. As most Indian restaurants are muslim owned, other proteins were substituted for the pork, such as lamb, chicken and beef.

With this recipe, you will love all the different flavours of the spices. There are a lot of them and no spice overpowers the others. It's like a beautiful medley of spice that is very difficult to beat.

What is the history of Goan pork vindaloo?

Goa was the birthplace of pork vindaloo curry. In the 15th century, the Portuguese controlled what is now Goa and brought with them their Portuguese recipes and ingredients from the new world - the Americas.

The name vindaloo is believed to have come from the Portuguese dish carne de vinho e albos or meat with wine (or vinegar) and garlic. The Goans couldn't pronounce vinho e albos and ended up calling it vindaloo. The name stuck.

One thing the Goans changed when making vinho e albos or vindaloo was that they added a lot of chillies. They loved the spicy chillies which had only recently made their way to the Indian subcontinent via the Portuguese.

Don't vindaloo curries have potatoes in them?

Yes and no. Curry house style vindaloos often have potatoes added to the sauce. This is due to a misunderstanding of the name vindaloo.

In Hindi and Urdu, 'aloo' means potato. So the early curry house chefs thought that the 'aloo' part of 'vindaloo' surely meant 'potato'. So they are now often added to curry house style vindaloo curries.

Which cut of pork should you use?

In Goa, pork shoulder was the cut of choice at the places I visited. It's a delicious, fatty cut of meat so it has a lot of flavour.

In this recipe, I use pork cheeks. I love pork cheeks for their flavour. This is a tender and juicy cut that takes a little longer to cook than shoulder but it becomes so melt in the mouth tender when you stew it slowly.

Either shoulder or cheek will do fine for this recipe.

How do I make this curry more/less spicy?

The hot spiciness comes from the chilli powder, whole dried chillies and green chillies. If you are at all concerned about the spicy heat, don't add as much as it is difficult to tone it down later.

If you find that your pork vindaloo is not spicy enough, you can always add more chilli powder. Just stir it into the sauce and let it simmer to cook out the raw flavour.

Working ahead.

Like many curries, Goan pork vindaloo is a great recipe if you want to work ahead. You can prepare the vindaloo spice blend a few days ahead of cooking the curry if more convenient.

For that matter, you could also cook the whole curry a few days ahead of serving. Just like most curries, Goan pork vindaloo actually gets better as it sits in the fridge. The flavours develop and turn great into amazing.

How long can you keep this curry in the fridge?

Of course this will be down to the freshness of the meat and other ingredients you use but generally, you should be able to store this in the fridge for at least three day.

Can you freeze Goan pork vindaloo?

You sure can! You can freeze this vindaloo in an air-tight container or freezer bag for up to 6 months.

How do you reheat pork vindaloo?

You can heat it up in a large pan or wok over a medium high heat. If it's more convenient, you could also just heat it up in the microwave.

Looking for a second curry to make your pork vindaloo into a feast? Try this chicken coconut curry It goes so well with a vindaloo.

Step by step photographs.

The ingredients for the recipe laid out on a counter top. — Get all your ingredients prepared and ready before you start cooking. There are a lot of them but you will be rewarded for your effort!

Roasting the spices in a dry frying pan for added flavour. — Toast the spices over a medium heat until fragrant and warm to the touch. Do not let them smoke. Transfer to a plate to cool some.

Frying garlic slivers in oil to brown them. — Now heat the oil in a pan over a medium heat and fry the garlic slivers until they start to turn a golden brown. Transfer to a paper towel to soak up any excess oil. Retain the oil from the pan.

The whole spices grounded to a powder in a spice grinder. — Pour the roasted spices into a spice grinder and grind until fine.

Adding the garlic and ginger paste, chillies and one tbsp vinegar to the ground spices. — Add the garlic and ginger paste, chillies, 1 tbsp vinegar and the tamarind concentrate. Blend to a thick paste.

The pork marinating in the spice paste in a bowl. — Pour the spice paste over the pork and mix well to combine. Allow to marinate for at least 30 minutes or overnight.

Frying mustard seeds and curry leaves in coconut oil over a medium-hight heat. — Heat the remaining oil from the garlic oil over a medium-high heat. Add the mustard seeds and when they begin to crackle, stir in the curry leaves.

Stirring the chilli powder and ground turmeric into the onions as they fry. — Pour in the chilli powder and ground turmeric and stir these spices into the onions.

Adding the chopped tomatoes to the pan. — Stir in the chopped tomatoes and bring to a low simmer.

Adding the marinated meat to the pot. — Add the meat and stir it into the hot curry base.

Adding water to the curry. — Pour in just enough water to cover. I added water to the spice grinder to get all the spices out.

Bringing the curry to a simmer. — Bring it all to a simmer and then cover to cook over a medium heat for about an hour.

Pork vindaloo served with rice. — Uncover and cook the curry down a little to thicken. Stir in the remaining vinegar and season with salt to taste. Enjoy!

Yield: 4 - 6

Authentic Goan Pork Vindaloo Curry

For best results, allow the pork to soak up the marinade for 48 hours.

Prep Time 30 minutes

Cook Time 1 hour 30 minutes

Total Time 2 hours

Ingredients

800g pork shoulder or cheek cut into bit sized pieces
4 tbsp coconut or rapeseed (canola) oil
1 head of garlic – cloves cut into slivers
1 tsp brown or black mustard seeds
20 fresh curry leaves
2 onions – finely chopped
3 tomatoes – finely chopped (about 400g)
1 tbsp Kashmiri chilli powder (more or less to taste)
Juice of one lime or more vinegar to taste
FOR THE VINDALOO MARINADE
3 dried red chillies
1 tbsp cumin seeds
1 tbsp coriander seeds
1 tsp black cardamom seeds
1 tsp fenugreek seeds
5 cloves
1 inch cinnamon stick
10 black peppercorns
2 Indian bay leaves (optional)
1/2 teaspoon turmeric
4 green chillies – finely chopped
75ml white wine vinegar (plus more if needed)
2 tablespoons soft brown sugar
1 tablespoon tamarind paste (or another two tablespoon of vinegar)
2 tbsp garlic and ginger paste

Instructions

Start with the marinade. Place all the whole spices and Indian bay leaves, if using in a dry frying pan over medium heat and roast until they become fragrant and warm to the touch but are not yet smoking.
Transfer to a plate to cool slightly and then pour the spices in a food processor and blend to a fine powder. You could also use a pestle and mortar but that's a lot more work.
Add the chillies, one tbsp vinegar, tamarind paste, brown sugar, garlic and ginger and blend to a smooth vindaloo paste.
Put the pork in a large bowl with the marinade and stir well to combine.
Leave the pork to marinate for at least 30 minutes or overnight eight to 48 hours. The longer the better.
To finish
When ready to cook, heat the coconut or rapeseed (canola) oil in a saucepan, large frying pan or wok over low heat.
Add the garlic slivers and allow to cook gently for about 10 minutes. It is important not to burn the garlic so watch carefully. The garlic should be soft and only lightly browned as photographed above.
Remove the garlic from the saucepan and set aside.
Using the same oil, heat you pan over medium high heat until the oil is beginning to shimmer.
Add the mustard seeds and when they begin to crackle, stir in the curry leaves. Fry for about 15 seconds until the curry leaves are very fragrant and then toss in the chopped onions.
Fry for about 5 minutes over medium high heat until the onions are soft and translucent. Sprinkle a little salt over the onions. This will help release moisture from them.
Stir in the Kashmiri chilli powder and ground turmeric. Careful, don't add a the chilli powder if you don't like your curries spicy.
Add the chopped tomatoes and the pork with its marinade to the pan and then pour in just enough water to cover.
Leave to simmer, covered for about an hour until the pork is very tender. You may need to add a drop more water while simmering.
When the meat is tender, the sauce should taste amazing. Adjust spicing adding more salt if needed and more chilli powder if you want.
Stir in some of the cooked garlic and leave some behind to garnish. Stir in more vinegar if needed to taste.
squeeze the lime juice over the top and serve.

5 Ways To Prepare Garlic For Indian Cookery

May 20, 2013 By Dan Toombs 3 Comments

Did you know that the way you prepare your garlic for cooking makes a big difference to the flavour of the end dish? I have discussed each of the ways I prepare garlic in previous recipes but I thought it would be a good idea to have them all in one post for easy reference. By varying your garlic preparation method, you can give one curry recipe five different flavours.

Garlic Paste

Garlic paste is what I use most often in my recipes. It’s easy to make. Simply take your garlic cloves and smash them a little. Then place them in a food processor with just enough water to blend to a smooth paste.

The resulting garlic paste is used both in authentic Indian and also British Indian restaurant style recipes.

Add a tablespoon to your marinades or spoon some into your curry sauce for a quite subtle garlic flavour. By subtle I mean you really can’t taste the garlic very much at all but you know it’s there.

Chopped Fresh Garlic

Two essentials! Chopped garlic and chopped ginger

British Indian restaurant style curries usually call for garlic paste but chopped fresh garlic can be used instead. Just like with garlic paste, chopped garlic will lend a subtle garlic flavour to your cooked dishes.

Used raw, it can be added to chunky raitas, pickles and raitas. It’s also nice mixed into side salads and can be quite strong in flavour.

Slow Cooked Garlic Slivers In Oil

Slow cooked garlic slivers are often added to curries to give them a deeper more complex flavour. I use this preparation when I want a garlicky flavour in curries such as Goan vindaloo and chicken chilli garlic.

Preaparing your garlic in this way is easy but you do need to watch the garlic as it cooks quite carefully.

Heat about 250ml of olive oil or rapeseed oil in a small saucepan over low heat. Cut your garlic cloves into thin slivers and then add them to the simmering oil. You want to cook the garlic over low heat for about 30 minutes. Be sure not to brown the garlic or it will become bitter. You want the garlic to be soft and translucent. The longer and slower you cook the garlic, the sweeter it will become.

Dried Garlic Flakes

To be honest, I usually purchase my dried garlic flakes from my local Asian market. The quality is quite good and a lot less work.

That said, making your own garlic flakes is a great way to use up garlic cloves that would otherwise go off. To make them, simply skin the garlic cloves and slice the cloves into thin slivers.

Preheat your oven to 70c (About 150f)

Place the garlic slivers on a baking tray and allow to roast until nice and dry. You’ll know they are ready when the garlic becomes lightly browned and obviously dryer.

Use as they are of process further by grinding the garlic flakes in a food processor to a fine garlic powder.

I often use the dried flakes to spice up vegetable dishes or to decorate a dish in a tasty way.

I use garlic powder in my tandoori masala powder recipe and other spice blends.

Fire roasted garlic

You may have seen me use this method in a few of my recipes. Place the garlic cloves in their skins onto skewers and the roast over a hot flame until the skins are blackened and the garlic is still crisp but tender in places.

These fire roasted garlic cloves can be used to add a nice garlic flavour to curries or even in salads such as my Bangladeshi tomato salad.

How To Make Tandoori Chicken Tikka

May 16, 2013 By Dan Toombs 159 Comments

This is the chicken tikka recipe everyone wants to know.

Whether you are making tandoori chicken tikka to eat on its own or add to a chicken tikka masala, this is the recipe you need to know. Follow this recipe and advice below and your chicken tikka will be as good as, if not better than you get at the best Indian restaurants.

There are of course many tandoori chicken recipes out there and I have a lot of them here on the blog. But it’s this chicken tikka that goes into most restaurant style curries and wraps.

In addition to this chicken tikka recipe, I have also featured step by step photographs to help you make the most famous of all the chicken tikka recipes.

Tandoori Chicken Tikka

Watch how I make my Tandoori Chicken Tikka on YouTube! You can also find the recipe card in the link below.

Recipe Card

About this chicken tikka recipe.

This is the chicken tikka you will find most often added to curry house style curry favourites such as chicken tikka masala, chicken jalfrezi and chicken chilli garlic.

If you have my books 'The Curry Guy' and/or 'The Curry Guy Bible', you will know how good this chicken tikka is added to a curry!

It is also delicious served on it’s own with a good coriander chutney or hot sauce. The chicken marinade is packed with flavour which soaks right into the chicken tikka, making it not only mouthwateringly good but also juicy and tender.

Which cut of chicken is best for tandoori chicken tikka?

Chicken thighs are the best by far. Chicken thigh meat has the most flavour and it's naturally juicier that breast meat. It also happens to be cheaper than breast meat so it's the best way to go.

At most restaurants, chicken breast is used. There isn't as much flavour in breast meat but it is whiter in colour than thighs which are naturally a little pink even when cooked through.

Too many people were sending their chicken tikka back because they thought the thigh meat wasn't cooked through. So restaurants use breast meat so that they don't have that issue.

Using thigh meat will help ensure your chicken tikka is juicier and more flavourful than what you get at most Indian restaurants.

How long should you marinate the chicken?

You only want to leave the chicken in the first marinade for about 20 minutes. You probably know what happens when you pour lemon or lime juice onto raw fish. It cooks it.

That is exactly what it will do to the chicken. Citrus juice is a natural tenderiser but if you leave it on too long, it will have the opposite effect. It will toughen the exterior of the meat. That is why you add the yoghurt.

Dairy products like yogurt and milk are also natural tenderisers and they counter the effect of the lemon juice. They stop it from cooking the meat and let it do it's job of flavouring the chicken tikka.

Once you have the yoghurt marinade stirred into the chicken, you can leave it to marinate in the fridge for 24 to 48 hours. The longer the better.

Do you have to marinate the chicken tikka that long?

No but you will get a better flavour and more tender chicken if you do.

If you are in a rush, you could just let the chicken marinate while you are preparing your barbecue.

Can you use this tandoori marinade with other meats?

Yes. This is a great all-purpose marinade that you can use on beef, lamb, seafood, paneer and vegetables.

You can also use it with other cuts of chicken such as whole roast tandoori chicken.

How do you cook tandoori chicken tikka?

Believe it or not, most good restaurant cook their tandoori chicken tikka, not in a tandoor oven but over hot coals, barbecue style. They use their tandoors for cooking naans and tandoori rotis as these require a cooler temperature than cooking meat.

If you have a tandoor oven, you want to get it really hot before cooking the chicken so that it chars correctly.

As you will see from my photos, I usually go the skewered chicken tikka route.

Chicken tikka can also be cooked in an air-fryer or in your oven but for the best results, cook it skewered over hot coals. If you would like more information about cooking with a tandoor oven, read how to use a tandoor oven here.

How do you make bright red chicken tikka?

You might want to make bright red chicken which is so popular at restaurants.

The bright red colour is accomplished by adding red food colouring powder. The red food colouring adds no flavour to the chicken so I usually leave it out.

You can, however easily add the colouring to your chicken tikka.

Using food colouring for chicken tikka — I didn't use food colouring this time but this is how to apply it. Directly on the meat.

Bright red chicken tikka. — Using about a tsp of food colouring, your chicken will be bright red as in some restaurants.

How do you add red food colouring to tandoori chicken tikka?

When you look at a container of red food colouring powder, the label will state that the powder is not to be applied directly to the meat.

Discard that advice! At restaurants, the food colouring is applied directly to the meat which is then stirred in so that meat takes on that red glow. Again, you do not need to add red food colouring unless you want your chicken to be a bright red.

Why can you not add the red food colouring to the marinade?

The marinade it made up of yoghurt and spices. If you were to add the red food colouring to the yoghurt based marinade, you won’t get a bright red but rather a pink. White and red make pink when mixed together and that is what your chicken would look like.

What are the key ingredients in the marinade?

There are really two marinades for most chicken tikka recipes. These are as follows:

For the first marinade

1. Lemon Juice: This soaks right into the chicken and gives it that familiar tart or sour flavour.
2. Garlic and ginger paste: You use garlic and ginger paste in both the first marinade and the second marinade. When you add it to the chicken in the first marinade, it soaks those amazing flavours right into the flesh of the chicken.
3. Salt: A dash of salt brings the first marinade all together for a savoury flavour.

For the second marinade

1. Greek yoghurt: The yoghurt not only tenderises the meat but also stops the chicken from cooking in the first lemon juice marinade. It counters the cooking effect of the lemon juice and also adds a nice complimentary tart flavour.
2. Cream cheese or Parmesan cheese (optional): At many curry houses, about a tablespoon of cream cheese or Parmesan cheese is added. Cheese tastes amazing when grilled. There is very little added and it does not taste of cheese but it really rounds out the flavours well.
3. Garlic and ginger paste: This adds a less intense flavour of garlic and ginger to the marinade.
4. Spices: You add all of the spices to bring it all together. The spices not only add a natural colouring to the chicken but really makes it taste amazing.

Are there variations of this recipe?

Yes. Every restaurant has their own recipe for this chicken tikka but they are all quite similar.

You will see in the short video below that I added finely chopped chillies and also chopped coriander to mine sometimes.

If it sounds good, add it. Try to keep close to the recipe but if you want more spicy or the delicious flavour of coriander (cilantro) there is no reason why you should not add it.

How do you thread the chicken onto metal skewers?

If you are planning on skewering your chicken tikka to cook over a live fire, you need to weave the chicken tikka onto the skewer.

Many people simply stick the skewer through. The problem with this is that when you go to turn your chicken skewers, the skewer rotates but the chicken stays in place.

By weaving the chicken through it's meaty fibres, you can ensure that it turns when you turn the skewer.

How long can you store the cooked chicken in the fridge?

You should be able to store cooked chicken tikka in the fridge, covered tightly for at least 3 days.

So if you are planning a curry feast, go ahead and cook the chicken tikka a few days ahead of serving if that is more convenient for you.

If you do happen to have leftovers, you might like to try this delicious tandoori chicken burger!

Can you freeze chicken tikka?

I don't recommend freezing chicken tikka unless you have already cooked it. Having prepared chicken tikka in the freezer is great as you only need to take it out and defrost it before adding to a curry or two.

When freezing, be sure to freeze in portion sizes that are convenient for you.

Always freeze in air-tight containers or freezer bags and label and date them so that you know what is inside and how long it has been in your freezer. You can freeze chicken tikka for up to 6 months.

What do you serve with chicken tikka?

Whether you are using your tikka in a curry, eating it on its own or wrapping it up in a naan or chapati, the following are alway popular with a good chicken tikka.

You might like to prepare a good tarka dal, chana dal or the slowly cooked and amazing dal makhani.

Personally, I love my chicken tikka with a good chutney or two such as mint chutney, coriander chutney, mint and coriander chutney, tamarind chutney and onion chutney. All of these are also good slathered over a poppadom. So if you're looking to make your chicken tikka into a feast, these chutneys will take your feast up a few notches!

How do you add chicken tikka to a curry?

British Indian restaurant (BIR) curries such as chicken madras and chicken tikka masala require pre-cooked meat and grilled chicken tikka is the best option.

You can simply whip up a curry house style curry sauce, which you will find here and stir it in. Curry house style curries require a base sauce. If time is an issue, you might like to have a look at my new no-base curry house curry recipes. Your chicken tikka can be added to any of those curries even if not called for in the recipe.

Tandoori chicken tikka is also a healthy method of cooking chicken.

When at home I like to make chicken tikka for the family. The kids love it.

All of the chicken skin is removed which makes tandoori chicken tikka and other tandoori chicken recipes, light.

There's nothing like firing up the tandoor oven and cooking the tikka until they're just cooked through and lightly charred on the outside.

This recipe could also be made on a barbecue or even in a hot oven. I actually prefer the barbecued method as it is something I can do outside.

Pro Tips.

For the best flavour, use chicken thighs. If you want the chicken to look great like it does at restaurants, use breast.
Always cut the chicken pieces into similar sized pieces so that they finish cooking at the same time.
Marinate the meat for 24 to 48 hours for optimum flavour.
Although you can cook chicken tikka in an oven or air-fryer, you will get much tastier results if you cook the chicken over fire.
Baste the chicken tikka with melted ghee at the end of cooking for even juicier and delicious chicken.

Step by step photographs.

Ingredients for tandoori chicken. — Get all your ingredients together before starting. It's easier that way.

Marinating the chicken in the first marinade. — Place the chicken tikka in a mixing bowl and add the lemon juice, garlic and ginger paste and the salt. Stir well so the meat is evenly coated and set aside for 20 minutes.

Whisked yoghurt for the second marinade. — While the chicken is soaking in the first marinade, whisk the yoghurt and cheese if using until smooth. You don't want to see any lumps.

Adding the garlic and ginger paste and the spices to the yoghurt base. — Add the garlic and ginger and the spices to the yoghurt base.

The garlic and ginger and the spices whisked into the yoghurt base. — Whisk the garlic and ginger and the spices into the yogurt base.

Marinating the chicken tikka. — Add the chicken to the marinade and be sure to rub it right into the flesh of the meat. If time permits, let it marinate in the fridge for 24 to 48 hours.

The tandoori chicken tikka cooking on the barbecue/ — Cook the meat on skewers over a hot fire, turning regularly. Be sure to baste it at the end of cooking with hot melted ghee.

More Chicken Tikka Recipes

See more Chicken Tikka Recipes →

Naan

See more Indian bread recipes →

Dahls

See more Dal Recipes →

Yield: 4 - 6

How To Make Chicken Tikka

This chicken tikka recipe gets great results. It tastes just like the fantastic chicken tikka you find at the best curry houses. Serve it with a good chutney or add it to a curry or wrap. However you eat it, you are going to love this.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

1 kilo (2 lbs.) chicken breasts - cut into bite sized pieces (tikka)
FOR THE FIRST MARINADE
Juice of two lemons or limes
2 tbsp garlic and ginger paste
1 to 2 tbsp green chilli paste
1 tsp salt
FOR THE SECOND MARINADE
250ml (1 cup) plain yogurt
1 tbsp cream cheese or 3 tbsp grated Parmesan cheese (optional)
2 tbsp garlic and ginger paste
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp freshly ground black pepper
1 tbsp Kashmiri chilli powder (more or less to taste)
1 tsp citric acid powder or amchoor (dried mango powder)
1 tsp turmeric powder
1 tsp salt (more or less to taste)
2 green chillies finely chopped (optional)
1 bunch of coriander leaves finely chopped (optional)
FOR BASTING
3 tbsp melted ghee (optional)

Instructions

Place the chicken tikka in a large bowl and add the garlic and ginger paste. Squeeze the lemon/lime juice over the top and sprinkle with a little salt. Rub this all right into the flesh and set aside while you prepare the second marinade.
Whisk the yoghurt and cheese, if using until smooth. Then add the remaining marinade ingredients and whisk to combine. Pour this marinade over the chicken and really rub it into the flesh of the chicken.
Allow to marinaded for 30 minutes or up to 48 hours - the longer the better. If you don't have time to marinate the chicken, you can go straight to cooking but the longer marination time will benefit the flavour and texture.
When ready to cook, light a barbecue. Gas barbecues will work but I prefer the flavour of charcoal barbecues.
You are ready to grill when you can hold your hand two inches above the grill without it being unbearably hot.
Skewer the chicken if cooking on a barbecue. You want to weave the chicken onto the skewers and not just stick it through. This will ensure that the chicken tikka turns when you turn the skewers. Rub any excess marinade off the chicken before placing over the fire.
Cook the chicken tikka on the skewers turning occasionally until the chicken is cooked through and the edges are blackened. This should take about 10 minutes. As the chicken is almost cooked through, baste it with the melted ghee, if using. Please do use it as your chiicken tikka will be better. You can substitute butter if you don't have ghee.
Season with salt to taste if needed and serve immediately with a good chutney or add it to our curry house style curries or wraps.

Notes

Using the marinade.

This marinade is not only good on chicken tikka! You can follow the same procedure with beef, lamb, paneer and vegetables. You can even apply it to fish but fish only requires about 20 minutes in the marinade.

Other ways of cooking the chicken tikka

You can also air-fry chicken tikka or cook it in a hot oven. To air-fry, check out this recipe. If you would like to cook your chicken in the oven, try this method..

You can even cook chicken tikka on the stovetop.

Mint, Coriander and Mango Chutney

May 15, 2013 By Dan Toombs 7 Comments

This is coriander and mint chutney with a big difference! Amazingly good!

You are going to love this coriander and mint chutney. It's one of the first recipes that made its way to my blog and I've been making it ever since. The secret ingredient is mango chutney but don't tell anyone.

I promise you that if you serve this coriander and mint chutney at your next curry feast, you will impress your guests big time.

About this coriander and mint chutney.

I'm usually quite good and identifying flavours but when I tried this coriander and mint chutney was a bit stumped.

This is a recipe I learned from my friend Hasan at his restaurant Hasan's in Leeds. Unfortunately, the restaurant is no longer there but with this recipe and a few others on this blog, you can still try some of the most amazing Indian food around.

When Hasan served this coriander and mint chutney to me, he asked me to guess what was in it. I got all the ingredients right except for the mango chutney but it's that mango chutney that makes is so good and unique.

Mint, Coriander and Mango Chutney

In this video you will find new information that will make your chutney absolute perfection!

Recipe Card

Can you use any mango chutney to make this recipe?

Yes. Any mango chutney will do but if you have a brand you like or if you make your own mango chutney, you should use that.

What do you serve with coriander and mint chutney?

Coriander and mint chutney is a big favourite at curry houses and other Indian restaurants.

You will find it served with seekh kebabs and other BBQ dishes, poppadoms, chicken samosas, beef samosas and lots of other popular starters.

Really this is an amazing sweet, sour, savoury and spicy chutney that goes well with just about everything, not just Indian food.

How long can you keep this coriander and mint chutney in the fridge?

you can store it in the fridge for at least a week or even longer. Let your eyes and nose decide. If it smells or looks at all like it is off, throw it away.

As long as you store it in a clean glass jar in the fridge, you should be able to serve it for a good couple of weeks. In fact, if you do, the flavours will actually develop and it will be even better.

What are the key ingredients in this chutney?

Coriander and Mint: Fresh coriander (cilantro) and mint are used to add freshness and natural flavours to the chutney.
Smooth Mango Chutney: This add a sweetness to the chutney.
Green Chillies: These are added to spice it all up. You can add more or less to taste.
Garlic: Personally I prefer more than one clove of garlic. If you like your garlic and a nice garlicky flavour, consider adding more.
Lime juice: This adds a sour flavour to the chutney and should be added to taste.
Salt: Add salt liberally and to taste to give it a savoury flavour.

Step by step photographs.

Ingredients for the chutney. — Get all your ingredients together before starting. Depending on your blender, you might need to add more mango chutney to help it blend.

All of the ingredients in a blender. — Wash and then place all the ingredients in a blender.

Blending the chutney. — Blend until smooth. A little more mango chutney or even a little water can be added to help it blend.

A spoonful of mint and coriander chutney. — Try it and adjust the flavour to taste. You can whisk in more mango chutney to make it sweeter or lemon juice for a tarter flavour. Add more chillies if you like. Season with salt to taste.

Mint and coriander chutney on a poppadom. — Enjoy with poppadoms, samosas, kebabs or whatever sounds good.

If you like this easy coriander and mint chutney, you might like t0 try some of these recipes too.

Beef Biryani
Chicken Biryani
Chickpea Biryani
Chicken Karahi
Lamb Korma
Shami Kebab
Aloo Gobi
Lamb Nihari
Chapli Kebabs
Lamb Seekh Kebabs
Staff Chicken Curry
Butter Chicken
Chicken Haleem
Tarka Dal
Pilau Rice
Chicken Tikka Masala
Grilled Lamb Chops
Lamb Tikka
Spicy Kashmiri Lamb Chops

Have you tried this coriander and mint chutney recipe?

If so, please give it a star rating in the comments below and leave a comment. I love receiving your feedback and I'm sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow me on Instagram and Facebook for all my latest recipes.

Yield: 4

Coriander and Mint Chutney

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

1 large bunch mint leaves
1 small bunch coriander leaves
200ml smooth mango chutney
1 - 4 fresh green chillies - finely chopped
1 clove garlic - finely chopped
Juice of one lime
Salt to taste

Instructions

Finely chop the coriander and mint leaves. Place them in a blender with the rest of the ingredients and blend until smooth.
Season with walt to taste and also adjust the other flavours to taste.
This quick and easy coriander and mint chutney will keep in the fridge for up to two weeks. It is amazing simply served over rice or with poppadoms, samosas, seekh kebabs or anyting really.

Aloo Keema

May 15, 2013 By Dan Toombs 19 Comments

This is aloo keema just like you find at the best restaurants.

Aloo keema is comfort food. It can be prepared with any minced meat such as beef, chicken, turkey or lamb. Today I decided to make it with beef which is my personal favourite. Keema aloo is popular all over Indian and Pakistan and as I'm using beef, this would be an aloo keema you are more likely to find in Pakistan.

What is aloo keema?

In Hindi and Urdu, 'aloo' means potato. Keema is minced meat that has been slowly cooked to perfection in a selection of spices. So what you are getting here is potato and minced meat curry.

About this aloo keema recipe

As you can see from the date of this recipe, it is one of the first restaurant style recipes that was featured on my blog. This is my updated recipe with step by step photographs.

Back in 2013 I was invited to a restaurant called Hasan's in Leeds. Unfortunately, the restaurant stopped trading after the floods there a couple of years later so I feel it is my duty to keep Hasan's delicious aloo keema recipe alive. It is so good.

At the restaurant, Hasan used chicken mince for his aloo keema. Chicken is great in a aloo keema but today I give you beef. Use whatever minced meat you like though.

What are the key ingredients in an aloo keema?

Recipes will of course vary but Punjabi aloo keema usually has most of the ingredients listed below:

To make the base masala: Onions are fried in oil and then garlic, ginger and chillies are added.
The required spices: To the base masala, garam masala, ground coriander, ground cumin and turmeric are added along with Kashmiri chilli powder and/or paprika
Preparing the sauce: Then chopped tomatoes and water or stock are added to bring to a simmer. This is your sauce. You can cook it down for a dry keema or add more for a keema with more sauce.
Minced meat: You can add any minced meat you like to this aloo keema. Beef, lamb, mutton, turkey, chicken and venison are all good.

Which oil and how much?

The authentic Punjabi version of this recipe calls for ghee. If you have some and want to use it, this is a good recipe for it. The ghee adds a richness to the curry that is to die for. You can also use rapeseed (canola) or another neutral vegetable oil.

How much you use is up to you. I usually use a about 70ml (1/4 cup) but if you want your aloo keema to look and taste more authentic, go ahead and use 125ml (1/2 cup). This will give the curry an incredible flavour and glistening shine.

It may not be good for you to eat that much fat but then, how often do you prepare an aloo keema? Go for it if you like.

What do you serve with aloo keema?

This curry can be served on its own. There are enough potatoes in there to give you the carbs you need so it really is a one pot dish.

If you want to make your aloo keema into a feast, why not make my Punjabi chicken samosas or beef samosas and serve them with a chutney or two? You might also like to have a go at making homemade poppadoms. If you do, you'll never go back to shop-bought!

You could also make a good side dish or two for this traditional Punjabi curry such as Basmati rice, jeera rice or pilau rice. Onion bhajis or air-fryer onion bhajis are also a nice addition. Naans and/or chapattis won't go amiss and don't forget the cold lager. The cold beer is what is lacking at many Pakistani restaurants in the UK and in Pakistan so your aloo keema experience could be so much more enjoyable if you just make it at home.

How long does aloo keema keep in the fridge?

You can store your curry in the fridge for up to 3 days. In fact, it gets better as it sits in the fridge as this allows the flavours to develop. Just wrap it tightly in clingfilm.

To reheat it, you could just place it in your microwave for a couple of minutes or heat it back up in a pan.

Can you freeze this?

Yes and it freezes really well. You can freeze it for up to 6 months with little to no loss of flavour. Some people actually say it gets better if frozen for a while.

To reheat it, just let it defrost completely and then heat it up in you microwave or in a pan.

Pro Tips

Meat to Onion ratio: Be sure to use equal amounts of chopped onion and meat. This is how a traditional keema is prepared.
Cooking the meat: Keema should be a smooth curry that can either be dry or have more sauce. The meat needs to be fine with no lump. This is why it is cooked in the liquid.
Cooking the potatoes: No one likes a hard potato! Be sure to cook the potatoes until they are fall apart tender. You don't need to worry about overcooking the meat as you do this. It won't overcook

Step by step photographs

Ingredients for the meat and potato curry — Get all your ingredients measured out and ready before you start cooking.

Infusing the whole spices in the oil in the pan. — Heat the oil or ghee over medium-high heat in a high sided frying pan. When the oil begins to glisten, add the peppercorns and cumin seeds and let them infuse into the oil for about 30 seconds.

Adding chopped onions and chillies to the pan. — Add the chopped onions and fry them for about 7 minutes or until soft, lightly browned and translucent. Then stir in the chillies.

Adding the garlic and ginger along with the ground spices. — Add the garlic and ginger paste along with the chopped green chillies and fry for a further minute, stirring regularly.

Adding the chopped tomatoes and water to the pan. — Then pour in the chopped tomatoes and about 250ml (1 cup) water or stock and bring it all to a simmer.

Adding the cubed potatoes to the pan. — Stir in the diced potatoes and add another 250ml (1 cup) water or stock.

Cooking the potatoes. — Push the potatoes right down into the liquid. Bring to a simmer and then cover to cook over a medium heat until the potatoes are soft.

Simmering the curry with the lid on the pan. — Covering the pan to simmer will speed up the cooking process and help stop the sauce from going dry. Add more water if needed.

Adding chopped coriander to the curry to simmer and flavour the sauce. — Once the potatoes have cooked through, stir in about 3 tablespoons chopped coriander (cilantro) and replace the lid to simmer lightly for another 5 minutes.

If you like this aloo keema recipe, you should give some of these a try too.

Beef Keema with Tandoori Hummus
Beef Chapli Kebabs
Keema Biryani
Turmeric Tomatoes with Saffron
Lamb Keema
Railway Lamb Curry
Grilled Butter Chicken - Delhi Style
Chicken Changezi
Jeera Chicken
Pakistani Chickpea Biryani
Beef Biryani
Chicken Biryani
Beef Nihari Sandwich
Beef Haleem
Chicken Haleem

Have you tried this aloo keema?

If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I'm sure other readers of my blog do too. Thank you.

Yield: 4

Keema Aloo

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

70ml rapeseed (canola) oil
1 tsp black peppercorns
1/2 tsp cumin seeds
3 onions (about 500g/1 ¼ lbs.), finely chopped
2 tbsp garlic and ginger paste
2 green finger chillies, finely chopped
1 tbsp garam masala
1 tbsp ground coriander
2 tsp ground cumin
1 tsp turmeric
225g (1 lb.) chopped tomatoes
500g (1 ¼ lbs.) minced meat such as beef, chicken or lamb
375ml (1 1/2 cups) water or unsalted chicken or meat stock
2 potatoes, skinned and cut into small dice
2 tsp Kashmiri chilli powder or paprika
1 small coriander (cilantro), finely chopped
Salt to taste

Instructions

Heat the oil over medium-high heat in a high sided frying pan. When the oil begins to glisten, add the black peppercorns and cumin seeds and let them infuse into the oil for about 30 seconds.
Add the chopped onions and fry them for about 7 minutes or until soft, lightly browned and translucent.
Add the garlic and ginger paste along with the chopped green chillies and fry for a further minute, stirring regularly.
Stir in the garam masala, ground coriander, ground cumin, turmeric and chilli powder or paprika. Then pour in the chopped tomatoes and bring it all to a simmer.
Add your minced meat of choice, I used beef, and pour in the water or stock. Bring this to a simmer while stirring and breaking the meat down with your spatula. The idea here is to break down any large lumps in the minced meat.
Stir in the diced potatoes and place the lid on your pan. Cook for a further 10 minutes this way or until the potatoes are soft. How quickly they cook will depend on the size of your potato chunks. Check it often and add a drop more water or stock if needed.
Once the potatoes have cooked through, stir in about 3 tablespoons chopped coriander (cilantro) and replace the lid to simmer lightly for another 5 minutes.
Try it and add salt to taste. If you want a spicier curry, you can also add a little more chilli powder at this time. Just be sure to simmer the newly added chilli powder for a minute or so to cook out the raw flavour.
When you are happy with the consistency of the sauce, your aloo keema is ready. Serve hot over rice or with naans and/or chapattis.

Lamb Kofta Curry With Chickpeas

May 14, 2013 By Dan Toombs 7 Comments

This is British Indian restaurant (BIR) cooking at its best!

British Indian restaurant style lamb koftas — lamb koftas with chickpeas

I’ve been busy lately visiting some of my favourite Indian restaurants and learning their most popular recipes. Recently I was invited to Hasan’s in Leeds. Hasan, the owner and head chef taught me this lamb kofta recipe. It’s absolutely fantastic!

A couple of days ago, I showed you how Hasan prepared the minced lamb for his seekh kebabs. We used the same recipe for these koftas. I love the way they are steamed on top of the onion tadka giving them a completely different texture to the seekh kebabs.

The recipe was brought together in the end with the addition of chickpeas to the sauce which really made the dish memorable.

Each of the lamb koftas was meticulously prepared as you can see from the pictures below. A little oil was used when making the individual koftas to make rolling them into balls easier and more uniformed.

British Indian restaurant (BIR) style lamb koftas — Lamb koftas ready for cooking

Once the koftas were ready, they were carefully added to the onion tadka and the lid was place over the curry to allow them to cook slowly over a very low heat.

It was important not to move the lamb koftas around much while they cooked or they would have fallen apart. When they were finished cooking, the rest of the sauce ingredients were added and the curry continued to cook for about ten minutes to give the ingredients a chance to get to know each other.

To finish, we checked the curry for seasoning and then stirred in the chickpeas.

I can assure you, this is going to be a regular in my curry pan!

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Yield: 4

Lamb Kofta Curry With Chickpeas

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

700g lamb mince – preferable prepared as per Hasan’s recipe
100ml vegetable oil (rapeseed oil could also be used)
3 onions - finely chopped
1 tablespoon garlic paste
1 tablespoon ginger paste
2 green chillies - finely chopped
4 tomatos - finely chopped
1 tablespoon garam masala
1 tablespoon coriander powder
1 teaspoon red chilli powder
1 teaspoon turmeric powder
400ml tinned chickpeas
1 small bunch chopped coriander
1 teaspoon chopped mint (optional)

Instructions

Heat the oil over medium heat.
When nice and hot but not smoking, add the chopped onions.
Allow the onions to fry for about five minutes until soft and translucent.
Sprinkle a little salt over the onions. This will help release some of the water in the onions.
Now carefully add your koftas and then place a lid over it all. Reduce the heat to low.
After about five minutes, the koftas should be almost cooked through. Check them and move around carefully if required. Place the lid back on the top to continue cooking.
After a couple more minutes, introduce the garlic, ginger and chopped chillies. Stir them into the onions before adding the tomatoes and the spices.
Stir everything to combine and then place the lid back on it all.
After about five minutes, the sauce will be looking and smelling more like a curry. Yes, it does smell as nice as it looks!
Check for seasoning and then add the chickpeas and the chopped coriander.

Lamb Seekh Kebabs

May 13, 2013 By Dan Toombs 87 Comments

This restaurant style lamb seekh kebab recipe is so good!

I like the simplicity of this lamb seekh kebab recipe.

Having tried hundreds of recipes for lamb seekh kebabs over the years, this one is my go-to recipe. Most seem to have twenty or more ingredients and take quite a while to assemble.

There's nothing wrong with that if you have the time. But this lamb seekh kebab recipe relies on the quality of the ingredients not the quantity.

That and the special preparation.

Hasan's lamb sheek kebabs — Try this lamb seekh kebab recipe. You'll be glad you did.

About this recipe.

I met Hasan Chaudhry, owner of Hasan’s in Leeds at the World Curry Festival in Bradford last year.

Hasan had a food stall at the show and handed me one of his grilled lamb seekh kebabs wrapped in a freshly baked naan and topped with salad and a homemade raita. It was one of the best I’d ever tried.

He invited me to his restaurant and the photographs you see are from my visit that day. There was no way I could go without learning his lamb seekh kebab recipe!

I have to say I was very surprised at how simple it was.

Hasan explained how he likes to keep the recipe simple so that the flavours of the chutneys and raitas and other sides that the kebabs are served with don’t have to compete with each other.

So true!

Getting this recipe right.

Try this recipe and serve the lamb seekh kebabs with a few fresh raitas or chutneys and you’ll most certainly be glad you read this post.

Before you start, however I’d like to draw your attention to the picture below of the raw lamb mince.

Can you see where the meat has been smashed against the bottom of the bowl? This is what Hasan calls “lace” and it is very important to do this to achieve the right texture.

Lamb mince for sheek kebabs — Lamb mince being prepared for seekh kebabs

While preparing the meat, Hasan worked the mince as if he were kneading dough.

As he did, he smashed the meat against the bottom of the bowl. This was done for about five minutes.

I now teach Hasan's 'lacing' technique at my curry classes when we make lamb seekh kebabs in the tandoor oven. Hopefully you will be able to give it a good go just from reading this recipe.

Update: Unfortunately, Hasans had to close after the flooding in Leeds a couple of years ago. This lamb seekh kebab recipe lives on through this blog. I hope you have a chance to try it.

curry guy cooking class — Making seekh kebabs in my class. This is a real skill, but one you can master with practice!

Getting the kebabs on the skewer

This is one of the things that people in my classes want to learn most!

There is a real skill to it but it's easily learned. If you don't skewer the minced meat correctly and place your kebabs over the barbecue, there is a good chance the meat will end up in the coals.

Of course you could always cook the meat on a grill (cooking grate) instead and they will be just as good.

If this is new to you, you will want to start with a ball of meat that is no larger than a pool ball.

Slide the meat ball onto the skewer and then start squeezing. This is the most complicated stage and your meat might not want to stay on.

You need to persevere and continue squeezing the meat down the skewer until you have a long sausage shape that is secure on the skewer when lightly shook before placing it over your barbecue or in a tandoor.

Troubleshooting

If your meat is still falling into the fire, check the following...

Is your kebab cylindrical and even all up and down the skewer? If not, ensure that it is. Squeeze tightly. You should be able to see your finger indentations.
Is any of the meat hanging off? If it is, it will most definitely fall off and perhaps even take the rest of your kebab with it. Ensure that the meat is tightly squeezed onto the skewer with no loose bits. If loose, squeeze some more.

Looking for a good side to have with your homemade lamb seekh kebabs? Try these.

Homemade stovetop Naans
Coriander, Mint and Chilli Chutney
Mint coriander and Mango Chutney
Red Onion Chutney
Curry House Style Red Onion Chutney

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Yield: 6 - 8

Lamb Seekh Kebabs

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

1 kilo lean minced lamb
1 egg
2 tablespoons green chilli paste
1 onion finely chopped
1 tablespoon freshly roasted and ground coriander powder
1 tablespoon garam masala
1 large bunch finely chopped fresh coriander
1 teaspoon salt

Instructions

Place the lamb mince in a large bowl
Mix in the other ingredients and begin working the minced lamb with your hands.
When all the ingredients are nicely mixed, begin pressing down on the meat as you knead it. You’ve got to achieve that “lace” texture as mentioned above.
Once it all ready, about five minutes of kneading, form the meat into kebab shapes. If you have large skewers as pictured, be sure to squeeze the meat onto the skewers.
Place the sheek kebabs over hot coals and grill, turning regularly until the meat is cooked through.

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I hope you like this lamb seekh kebab recipe as much as my family and I do. If you do give it a try, please don't be a stranger. Leave a comment. I'd love to hear from you.

Grilled Turbot with Tandoori Masala Butter

May 10, 2013 By Dan Toombs Leave a Comment

This grilled turbot with tandoori masala butter is amazing!

I love grilled turbot and cook it on my barbecue several times every summer and even in the colder months when I'm craving it. Usually I cook it Mediterranean style but today I gave my turbot an Indian touch and I'm so glad I did.

Turbot has a really delicate flavour and texture so I didn't want to overpower what is already a delicious fish. With this grilled turbot recipe you the fish is the star and the spices and just a subtle flavouring that goes so well with it.

About this recipe.

The great thing about grilled turbot is that you really don't need to do much to make it taste incredible! Add too much marinade or try to get too fancy and you'll lose that delicate flavour and texture that turbot will naturally give you.

So when preparing the grilled turbot, I didn't want to marinate it at all. The tandoori flavour comes from the butter and tandoori masala that you baste over the fish just before grilling and during the cook.

How do you grill turbot to perfection?

You really need to be careful when cooking turbot. It's a meaty fish but not in the same category of meatiness as something like cod or halibut. It is also quite flaky in texture.

When grilling turbot over fire, you need to use a fish basket as it makes cooking easier. Then you literally place the turbot over the flames and turn it often. You don't simply leave it to cook as you would sea bass or sea bream but rather slowly cook both sides of the fish slowly by exposing it to the flame for short periods of time.

Doing this, you will get a much better flavour and will not overcook the turbot which isn't good.

How do you build the fire for cooking the grilled turbot?

I recommend using good quality lump wood charcoal. I use Big K. The most important thing is that you use charcoal that has not been treated with lighter fluid as you will taste this in your fish. This is especially so with a fish like turbot!

When using lump wood charcoal, you don't need to wait for it to turn white as you would with briquettes. The fire is ready when it is uncomfortably hot to hold your hand two inches above cooking height for longer than two seconds.

How do you know you are purchasing fresh turbot?

Turbot isn't a fish you find at most supermarkets. At least not where I live. It's a wild fish and usually only available at fishmonger or larger supermarkets that have a fish counter. So you are likely to purchase good quality, fresh turbot but here are a few things to look for:

1.Eyes: Fresh turbot will have clear, bright, and slightly bulging eyes. Avoid fish with cloudy or sunken eyes, as this is a sign of aging.

2. Gills: The gills should be a vibrant red or pinkish colour. Dull or brown gills suggest the fish is past its prime.

3. Skin: Fresh turbot has shiny, moist skin with a natural sheen. Dull, dry, or discoloured skin can indicate it’s no longer fresh.

4. Flesh: When pressing lightly on the fish, the flesh should bounce back and feel firm, not soft or mushy.

5. Smell: Fresh turbot has a clean, briny smell that’s reminiscent of the sea. A strong or “fishy” odor is usually a sign it’s no longer fresh.

6. Clear Slime: A slight, clear mucus layer on the surface is normal and indicates freshness. However, if it’s sticky, cloudy, or has an unpleasant odor, it may not be fresh.

Step by step photographs.

The ingredients prepared on a countertop and ready for cooking. — Prepare the fish by trimming the tail and cutting off the side fins. Clean and gill it or ask your fishmonger to do this for you.

Preparing the butter and spices for basting the fish. — Whisk the melted butter (or ghee), salt, tandoori masala and lime juice together. Taste it and adjust the flavours if needed.

Basting the turbot before placing it in the fish basket to cook over fire. — Build a lump wood or wood fire for direct heat cooking. Just before placing the fish in the fish basket, baste it liberally with the basting butter.

Placing the turbot over the fire in a fish basket. — Place the turbot in a fish basket and secure it. Then place it dark skin side down over the fire to begin cooking. Baste the other side.

Turing the fish over and basting it. — After about 3 minutes, turn the fish and baste it while cooking the other side.

The fish turned over to the underside, showing the charred skin. — Continue cooking over the hot coals and flipping and basting the fish every couple of minutes until cooked through. This will take about 10 minutes but it depends on the size of your fish.

Showing the cooked meat of the turbot for reference of what the meat should look like. — You fish is cooked when the meat is white and flaky. Raw turbot can look a bit translucent so if not completely white, keep cooking.

The grilled turbot basted with tandoori masala butter on a countertop. — Baste the grilled turbot just before serving with the tandoori masala butter. Enjoy!

Yield: 2 - 4

Grilled Turbot with Tandoori Butter

This method of grilling turbot gets perfect results every time! The tandoori butter complements the natural flavour of the fish.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

2 lbs. whole turbot
3 tbsp melted butter or ghee
1 tbsp tandoori masala
Salt to taste
2 limed, quartered

Instructions

Clean and remove the gills and fins from the turbot or ask your fishmonger to do this for you.
Build a direct heat lump wood or wood fire in your barbecue. The coals are ready when it is uncomfortably hot to hold your hand two inches above cooking level for longer than two seconds.
Whisk the butter, tandoori masala and the juice of one lime together and then add salt to taste.
Baste the top of the turbot with this basting butter and then place it in a fish basket.
Place the turbot, top side down over the fire and cook to char the surface for about 3 minutes. Baste the underside with the butter as it cooks.
Flip the fish over and cook the other side for about 3 minutes. Then continue flipping and grilling until the fish is cooked through. It is important flip the fish every couple of minutes to ensure even cooking and also to ensure you don't overcook the fish.
The turbot is ready when the meat turns a beautiful white in colour and is a bit flaky. If you see that the meat close to the bones is still translucent, keep cooking. Be sure to baste liberally and often.
As you baste, the butter will drip into the coals, giving the turbot a delicious smoky flavour.
To serve, baste once more at the table with the tandoori butter and serve with lime wedges that can be squeezed over the top to taste.

Sri Lankan Chicken Curry

May 3, 2013 By Dan Toombs 6 Comments

This Sri Lankan curry is packed with the delicious flavours of Sri Lanka.

When I travel to Sri Lanka, I love trying the different curries like this Sri Lankan chicken curry or Chicken Ceylon curry. There are so many amazing curries there and they all have their own distinct flavours.

This is an easy chicken curry and a good place to start if Sri Lankan cooking is of interest to you. I have a lot of amazing Sri Lankan curries and other Sri Lankan dishes on the blog for you to try!

What is special about Sri Lankan chicken curry?

You will find that Sri Lankan chicken curry is absolutely delicious. Sri Lankan curries have a flavour all their own because of the ingredients used.

Popular ingredients that are used in many Sri Lankan curries are leeks, cinnamon, lemongrass, pandan leaves, coconut milk and kokum.

Chicken Ceylon

Watch how I make my Sri Lankan Chicken Curry (Chicken Ceylon) on YouTube! You can also find the recipe card in the link below.

Recipe Card

What is kokum?

Kokum is a purple berry that is dried and used as a souring agent in a lot of Sri Lankan cooking. It is very popular in fish curries but also works really well in this Sri Lankan chicken curry.

You can purchase them at specialty shops and also online. The berry is also used a lot in south Indian cooking.

In Sri Lanka, they not only dry the berries before use but also smoke them which adds a delicious smoky flavour to the curry. So try to find Sri Lankan kokum if you can.

Is there a substitute for the kokum?

Yes. Kokum is a souring agent. It has its own unique flavour but you can add a nice sourness to you Sri Lankan chicken curry by adding tamarind concentrate or lemon/lime juice to taste.

Can you work ahead to prepare this Sri Lankan chicken curry?

Yes. In fact, like most curries, it actually gets better if you prepare it a day or two ahead of serving. The flavours develop and it tastes even better than the day you made it.

If working that far ahead isn't what you want to do, you could also prepare all the ingredients and place them in the fridge until you are ready to get cooking.

How long does Sri Lankan chicken curry keep in the fridge?

You can store this curry, covered in the fridge for at least three day. Then just take it out and heat it up in your microwave or better, in a saucepan.

Knowing that you can prepare this Sri Lankan chicken curry a couple of days in advance of cooking is great! If you are having people over and don't want to be doing a lot of cooking on the day, you only have to take the curry out, heat it up and serve.

Can you freeze this curry?

If you have leftovers and want to freeze them, you can. That said, coconut milk does not freeze well. It will be good enough for a quick dinner from the freezer though.

If you are preparing your Sri Lankan chicken curry to freeze, make it but don't add the coconut milk. Then let it defrost completely and heat it up in a saucepan, adding the coconut milk as you do.

What do you serve with Sri Lankan chicken curry?

For me, it's got to be rice. Any rice will do and I have a lot of rice recipes for you here. In Sri Lanka, this Sri Lankan chicken curry would most probably be served with red rice, also known as matta rice.

You might like to try this curry with another Sri Lankan curry or side dish. You can check out my other Sri Lankan recipes here.

Step by step photographs

Ingredients for the Sri Lankan chicken curry recipe. — Get all your ingredients together before starting. It's a lot easier that way.

Infusing mustard seeds into hot oil in a pan. — Heat the oil over a medium-high heat and add the mustard seeds.

Infusing herbs and spices into hot oil. — When the mustard seeds begin to crackle, add the curry leaves, lemongrass, pandan leaves and cinnamon. Fry for a further minute or so.

Adding chopped onions, garlic and ginger paste and chillies to the pan. — Stir in the chopped onion and fry for about 5 minutes or until soft and translucent. Then add the chillies and garlic and ginger paste.

Adding ground spices to the pan. — Stir everything well and fry for about a minute. Then add the ground spices.

Stirring the chicken pieces into the pan. — Stir in the chicken. Continue stirring and browning the chicken and ensure it is coated with the other ingredients in the pan.

Chicken Ceylon — So good! Give this a try!

Pro Tips

Fresh Ingredients: One of the reasons Sri Lankan curries taste so good in Sri Lanka is that they use the freshest, local ingredients available. Try to source the freshest ingredients you can find.
Taste as you cook: Recipes are suggestions! Prepare this Sri Lankan chicken curry using the suggested ingredients but feel free to adjust those flavours to taste.
Prepare in advance: This curry tastes even better the next day. You can prepare it up to two days before serving with even better results.

Yield: 4

Sri Lankan Chicken Curry

Coconut fans will want to use coconut oil if you can find it.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

2 tbsp coconut oil
1 tsp black mustard seeds
1 x 2.5cm (1 inch) cinnamon stick
12 fresh or frozen curry leaves
1 x 5cm (2 inch) piece of leeks, green ends fine
2 small pieces of pandan leaf
1 lemongrass, cut into 3 pieces and lightly bruised
1 medium red onion - finely chopped
4 green chilies (or to taste) - finely chopped
2 tbsp garlic and ginger paste
1 tbsp red chilli powder
1 tbsp garam masala
1/2 tsp ground turmeric
800g skinned chicken thighs, cut into bite sized pieces
400ml (16floz) thick coconut milk
2 kokum berries or 1 tsp tamarind paste or lemon/lime juice, to taste
Salt and pepper to taste
3 tablespoons finely chopped coriander (optional)

Instructions

Heat the oil in a large pan or wok over a medium-high heat. When hot and bubbly, add the mustard seeds. When the mustard seeds begin to crackle, stir in the cinnamon stick, leeks, curry leaves, pandan leaves and lemongrass.
Stir these ingredients around in the oil for about 30 seconds
Now stir in the chopped onions and fry for about 5 minutes or until turning soft and translucent. Then stir in the garlic and ginger paste along with the chopped chillies.
Continue frying and stirring for another 30 seconds and then stir in the ground spices.
Add the diced chicken and fry to brown for a couple of minutes and then add the coconut milk. You want the chicken to be just covered with liquid, so add a little water or chicken stock if needed. Add the kokum berries if using.
Bring this to a simmer and cover the pan to continue simmering for about 10 minutes or until the chicken is cooked through and tender.
Remove the lid and cook the sauce down to your preferred consistency.
If you haven't added kokum, add the tamarind concentrate and stir it into the sauce. Season with salt and pepper to taste. Try it and adjust the spicing to taste. You can also add a little more tamarind or lemon juice if you prefer a more sour flavour.
Serve topped with the fresh coriander (cilantro) on a bed of plain white rice or matta rice.

Shatkora Curry - Sylheti Beef

May 1, 2013 By Dan Toombs 22 Comments

If you’ve ever dined at a good Bangladeshi run Indian restaurant, chances are you’ve heard you’ve come across Shatkora Curry. Known for its vibrant, citrusy kick, this curry from the Sylhet region of Bangladesh is also often called Sylheti Beef Curry.

It may not be the most famous of curries in the West but it’s one of my favourites! I like it so much, I featured it in my first cookbook ‘The Curry Guy’ though I have unintentionally amended it some since then.

Shatkora curry with beef in a serving bowl with rice.

What is Sylheti Curry?

This Shatkora curry is an example of a Sylheti curry. In fact this curry is often referred to as Sylheti curry as it was in my cookbook.

So any curry from the Sylhet region of Bangladesh is a Sylheti curry but Shatkora curry is often what people have in mind when they think of a Sylheti curry. Got it?

Ingredients

There aren't a lot of ingredients in a shatkora curry but they all work so well together to make this curry out of this world delicious! Get your ingredients together before you start as that will make cooking easier.

See recipe card for quantities.

Beef stewing steak
Shatkora rind
Onions
Mustard oil
Garlic and ginger paste
Ground coriander
Ground cumin
Ground turmeric
Kashmiri chilli powder
Garam masala
Green finger chillies
Salt to taste
Fresh coriander, chopped

Step by step photos

Check out my step by step photos of making this shatkora curry with beef to see just how easy it is. The ingredient measurements and printable cooking method are in the recipe card at the bottom of this page.

The shatkora washed and then the rind sliced into small pieces.

Step 1: Wash the shatkora and cut the rind into small pieces. If using frozen shatkora, soak it in warm water for 15–20 minutes to soften.

Frying the onion with the cinnamon stick until browned.

Step 2: Heat mustard oil in a heavy-bottomed pan over a medium-high heat. Fry the onions with 1 tsp salt for about 10 minutes or until golden brown.

Adding the garlic and ginger paste and the ground spices to the pan.

Step 3: Stir in the garlic and ginger paste, ground coriander, cumin, turmeric, and chilli powder and let it all sizzle for about a minute.

Adding the beef to the spice coated onions.

Step 4: Add the beef pieces and sear, stirring regularly for about 5 minutes or until browned on all sides.

Adding the shatkora and tomato puree to the pan before stirring them in.

Step 5: Stir in the shatkora wedges and tomato paste. Stir well to combine.

Step 6: Add just enough water to cover and bring to a simmer.

Covering the curry to simmer for 2 hours.

Step 7: Cook covered on low heat for 1.5 to 2 hours or until the beef is tender and the gravy has thickened. Add green chilies near the end for extra heat.

Step 8: Cook until the sauce is thick and the meat is tender. Sprinkle in garam masala and garnish with fresh coriander. Serve hot with steamed rice, boiled rice, chapatis, naans or parathas.Then season with salt to taste before serving.

What is shatkora fruit?

Shatkora is a type of citrus fruit native to Sylhet. Imagine something between a lime and a grapefruit with a thick green skin and a distinctly sharp aroma.

Only the skin is used in cooking. When cooked, it adds a tangy depth that elevates meat curries, particularly beef, as in this recipe as well as lamb, or mutton, into something unforgettable.

The History of Shatkora in Bangladeshi Cooking

The Sylhet region has long been associated with unique culinary traditions, many of which are shaped by the local produce. Shatkora is a prized ingredient in Sylheti kitchens. Its thick rind is sliced and used in curries, where it infuses the dish with a sour, slightly bitter tang.

Shatkora became especially popular in meat curries, not just for its flavour, but also for its preservative qualities. Before refrigeration was common, Sylheti cooks relied on ingredients like citrus, chilli and spice to extend the shelf life of dishes.

Over time, Shatkora Curry became a celebratory dish, often cooked during family gatherings, weddings, or special holidays like Eid.

What makes Shatkora Curry special?

Unlike other South Asian curries that rely heavily on tomatoes, onions, or yogurt for tang and body, Shatkora Curry gets its character almost entirely from the fruit. The citrus rind lends a distinctive sharpness that cuts through the richness of slow-cooked beef or lamb.

The result is a curry that feels hearty yet refreshing. The meat is tender, the gravy is spiced but not overpowering, and every mouthful carries a subtle sour edge that keeps you coming back for more.

Believe me here... this is a curry you need to try!

Popular Variations of Shatkora Curry

Shatkora Curry is versatile. Depending on the region, family traditions, or what’s available, you’ll find several delicious variations. Beef Shatkora Curry is the most popular but you might like to try some of these too, adjusting the cooking times as required.

1. Lamb Shatkora Curry

Lamb offers a slightly sweeter meatiness than beef, which balances beautifully with the sharp citrus flavours. Cooking times are shorter (about 1–1.5 hours).

2. Chicken Shatkora Curry

A lighter option. Chicken cooks quickly, so the shatkora flavor shines more prominently. Ideal if you want a less rich version. The cooking time is an hour or less.

3. Fish Shatkora Curry

In river-rich Sylhet, freshwater fish is often paired with shatkora. Hilsa or rohu are popular choices and you can usually find these fish in the freezer section of Indian grocers. The tanginess of the fruit cuts through the oiliness of the fish. You only need to add the fish at the end of cooking to let it cook through for about 15 minutes.

4. Vegetarian Shatkora Curry

Shatkora can also be cooked with lentils or mixed vegetables. Red lentils (masoor dal) with shatkora is a simple, comforting dish enjoyed in many Sylheti homes.

Useful Equipment for Cooking Shatkora Curry

Heavy-bottomed pot: Essential for slow cooking beef or lamb without burning the sauce.
Sharp knife: For chopping through meat and onions and slicing shatkora rind.
Wooden spoon: Gentle on pans, ideal for stirring gravies.
Ladle: Makes serving curries easier and cleaner.

Storage and Reheating

Like most curries, Shatkora Curry tastes even better the next day. The citrus rind continues to release oils and flavour into the gravy.

Fridge: Store in an airtight container for up to 3–4 days.
Freezer: Portion into freezer-safe tubs and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating Tips

Microwave reheating works but stir halfway through to prevent uneven heating.

Reheat gently on the stovetop, adding a splash of water if the sauce has thickened too much.

Use low to medium heat. Vigorous boiling can make the tart citrus flavours turn bitter.

What do you serve with Shatkora Curry?

Other Curries: If you are serving a group, why not make a few other popular rich Indian curries such as Butter Chicken, Chicken Lababdar , Laal Maas and Lamb Dhansak

Rice Dishes: All of these side dishes will go great with dahi chicken curry - Steamed Basmati Rice, Boiled Basmati Rice, Pilau Rice, Mushroom Fried Rice

Breads: Tandoori Naans, Tandoori Roti, Chapatis, Spiced Chapatis, Stovetop Naans

Dals: Chana Dal Tarka Dal , Spinach Dal , Dal Makhani

Top Tip

Cook low and slow: The longer you simmer, the better the citrus integrates with the meat. You could simmer the curry longer than suggested in the recipe card over a very low heat.

FAQ

Where can you purchase shatkora

You will find it at Indian grocers, usually in the frozen section. Fresh shakora is difficult to come by in the West.

Is shatkori curry very sour?

Not overwhelmingly. The tang is balanced by spices and the richness of the meat. The longer it cooks, the mellower the sourness becomes.

Can you make this curry in advance?

Yes! Like most curries, shatkora curry is even better the next day as the flavours develop. Go ahead and make this one or two days in advance of serving.

Is shatkora curry spicy?

Traditionally it is medium spicy but as you are making this yourself, you can make it as mild or spicy as you like by adjusting the amount of chilli powder and chillies you add.

Is there a substitute for shatkora?

Not really. It has a flavour all its own. I have tried adding lime wedges and the curry was very good. It wasn't quite the same though.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with [this recipe]:

Have you tried this shatkora curry recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow The Curry Guy on Instagram and Facebook for all our latest recipes.

Yield: 6

Shatkora Curry

This might just become your favourite curry! Shatkora curry with beef sure is one of mine. The tart flavour from the shatkora is like no other. This is definitely a curry you need to try soon.

Prep Time 15 minutes

Cook Time 2 hours

Total Time 2 hours 15 minutes

Ingredients

1 kg beef stewing steak
250 g shatkora rind (fresh if possible, or frozen from Asian shops)
3 tbsp mustard oil (or neutral oil)
3 medium onions, finely sliced
2 tbsp garlic and ginger paste
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp turmeric powder
1 – 2 tbsp Kashmiri chilli powder (adjust to taste)
2 tsp tomato puree/paste (optional)
1 tsp garam masala
2–3 green chillies, slit lengthwise through the centre
Salt to taste
Fresh coriander, chopped (for garnish)

Instructions

Wash and cut the shatkora rinds into wedges. If using frozen shatkora, soak it in warm water for 15–20 minutes to soften. Set aside
Heat the mustard oil in a heavy-bottomed pan over a medium-high heat. Fry the onions for about 10 minutes or until golden brown.
Stir in the garlic and ginger paste, ground coriander, cumin, turmeric, and chilli powder and let it all sizzle for about a minute.
Add the beef pieces and sear, stirring regularly for about 5 minutes or until browned on all sides. Season with salt.
Stir in the shatkora wedges and then add just enough water to cover.
Cook covered on low heat for 1.5–2 hours or until the beef is tender and the gravy has thickened. Add green chilies near the end for extra heat.
Check for seasoning and add more salt to taste if needed. Sprinkle in garam masala and garnish with fresh coriander. Serve hot with steamed rice, boiled rice, chapatis, naans or parathas.

Mulligatawny Soup

April 23, 2013 By Dan Toombs 2 Comments

This hearty and rather famous Mulligatawny soup, often made with lentils, vegetables, and chicken, perfectly bridges British and Indian culinary traditions. Whether you’re after a warming starter or a full meal in a bowl, Mulligatawny soup delivers both comfort and complexity. This is a recipe I learned from my friend Palash Mitra, when he was Head Chef at The Rosewood London. The recipe first featured in my book The Curry Guy Easy and then later The Curry Guy Bible. You need to try this!

Mulligatawny Soup in a serving bowl with lemons on the side.

What is Mulligatawny Soup?

The name Mulligatawny comes from the Tamil words milagu (pepper) and tanni (water), literally meaning “pepper water.” Originally, it was a thin, spicy broth served in southern India, often eaten with rice, similar if not exactly like this rasam.

When British colonials in India developed a taste for it in the 18th century, the recipe evolved, becoming richer, thicker, and more in line with Western style soups.

The History of Mulligatawny Soup

Mulligatawny emerged during the British Raj in the late 18th century. British officials stationed in southern India loved local curries and broths but longed for the Western custom of starting meals with soup. Local cooks adapted, transforming the peppery rasam-style broth into something more substantial, often adding meat and thickening it with rice, lentils, or cream.

By the early 19th century, recipes for Mulligatawny began appearing in British cookbooks. It became a Victorian favourite — found on restaurant menus, in tinned soup form, and in home kitchens alike.

Its appeal lies in its adaptability. Over the centuries, cooks have made Mulligatawny with lamb, chicken, or vegetables, adjusting spice levels to taste. It remains one of the most iconic Anglo-Indian dishes.

Ingredients

Get all your ingredients together before you start cooking. It's easier that way. The exact ingredient measures are listed in the recipe card at the bottom of this page.

See recipe card for quantities.

Butter or Ghee
Indian bay leaves
Cinnamon stick
Cloves
Red onion
Celery
Carrot
Tomatoes
Leek
Plain (all-purpose) flour
Chicken or vegetable stock
Coconut milk
Salt
Lemon wedges, to serve
FOR THE SPICE PASTE
Ground cumin
Ground coriander
Ground black pepper
Turmeric
Garlic
Ginger,
Coriander (cilantro) and Mint leaves

Step by step photos

Check out my step by step photos to see just how easy it is to make delicious Mulligatawny soup at home. You will fine a printable recipe for this Mulligatawny soup in the recipe card at the bottom of this page.

Step 1: Put all the spice paste ingredients into a food processor or blender. Add a splash of water and blitz to a paste. Leave to one side.

Infusing the cinnamon, cloves, bay leaves in hot butter.

Step 2: Melt the butter in a large heavy bottomed saucepan. Add the bay leaves, cinnamon and cloves and fry for a minute or so to flavour the butter.

Frying the onions until soft in the butter and spices.

Step 3: Add the chopped onion and cook for 5 minutes until soft and translucent.

Adding the tomatoes, celery, leeks and carrots to the onion mixture.

Step 4: Now add the celery, carrot, tomatoes and leek and cook for a further 5 minutes.

Adding the prepared spice paste to the soup.

Step 5: Stir in the spice paste and fry for a few minutes, adding a bit of water if the mixture becomes too dry.

Adding the flour to the vegetables in the pot.

Step 6: Stir in the flour and ensure the vegetables are completely coated.

Step 7: Then add the chicken stock. Cover and simmer for 15 minutes until the soup has thickened.

Step 8: Pour in the coconut milk and mix through.

Step 9: Season with salt to taste and it’s ready to serve.

Popular Variations

There are many variations to this soup. Here are a few you might enjoy:

1. Lamb or Chicken Mulligatawny

Use cooked diced lamb or lamb mince or chicken. The meat gives the soup more depth of flavour.

2. Spicy South Indian Style

Add curry leaves, mustard seeds, and a little tamarind paste for a tangier, authentic Tamil touch.

3. Light and Fresh Version

Skip coconut milk and blend the soup until silky smooth. Finish with lemon juice and a handful of fresh spinach for a lighter option.

4. Anglo-Indian Classic

For a Victorian-style version, use a touch of flour to thicken the soup and add cream instead of coconut milk. My recipe is a bit of a mix as I do add the flour but make my Mulligatawny with coconut milk rather than cream. Using cream will get you a version that was popular in British households during the 19th century.

Useful Equipment

You don’t need fancy tools to make Mulligatawny soup but having the right equipment makes it easier:

Large heavy-bottomed saucepan or stockpot

Wooden spoon or silicone spatula for stirring

Blender (for blending the spice paste)

Measuring jug and spoons

Sharp knife and chopping board

Ladle for serving

What do you serve with Mulligatawny Soup?

Mulligatawny soup is amazing on its own but it also makes a great starter course for any curry night. Following are some of my favourite dishes to dig into after finishing my bowl of Mulligatawny.

The soup is from Southern India so I suggest teaming it with a South Indian curry such as Chicken Chettindad, Goan Chicken Curry, Kuzhambu Chicken Curry, Goan Chicken Vindaloo, Chicken 65, Kerala Lamb Curry and/or Kerala Fish Curry,

Rice Dishes: Rice goes really well with Mulligatawny soup. Try Steamed Basmati Rice, Boiled Basmati Rice, Pilau Rice or Matta rice. If you are serving your soup with rice, the traditional way to do this is to add a mound of rice to a hot soup bowl and pour the soup over it.

Breads: Tandoori Naans, Tandoori Roti, Tandoori Roti with Chillies, Chapatis, Spiced Chapatis and Stovetop Naans are delicious served with this soup.

Storage and Reheating

Mulligatawny soup keeps well, making it perfect for meal prep.

Refrigerator:

Allow the soup to cool completely before transferring it to an airtight container. Store in the fridge for up to 4 days.

Freezer:

This soup freezes very well. Divide into portions and freeze for up to 3 months. Leave some space in containers to allow for expansion.

Reheating:

Reheat gently on the stovetop over medium heat, stirring occasionally. If it’s too thick, add a splash of water or stock. Avoid boiling once the coconut milk or cream is added, as that can cause it to split.

Top Tip

Let it rest. Like most curries and soups, Mulligatawny tastes even better the next day after the flavours have mingled.

FAQ

Is Mulligatawny soup spicy?

Traditionally, it’s lightly spiced rather than hot. It's more about the warming spices but you can make it spicy by adding chilli powder and/or fresh chillies to taste.

Can you can meat to this recipe?

Yes. Go ahead and add your meat of choice. Chicken and lamb are popular. Just be sure to let them simmer until tender.

Can you prepare in advance?

Yes. In fact, Mulligatawny tastes even better after resting overnight. Just store it in the fridge and reheat gently before serving.

Looking for other soup recipes to try? They are packed with flavour and easy to make too!

Pairing

Rice always goes well with Mulligatawny soup. Here are a few recipes to try:

Have you tried this Mulligatawny recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow The Curry Guy on Instagram and Facebook for all our latest recipes.

Yield: 4

Mulligatawny Soup

Straight from the pages of 'The Curry Guy Easy'. You are going to love this EASY Mulligatawny Soup!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

25g (2 tbsp) butter
3 bay leaves
5cm (2in) cinnamon stick
6 cloves
1 large red onion, finely diced 1 stick celery, diced
1 carrot, diced
50g (4 tbsp) tinned tomatoes, roughly chopped
1/2 leek, diced
1 tbsp plain (all-purpose) flour
1 litre salt-free chicken or vegetable stock
400ml tin of thick coconut milk Salt
4 tbsp boiled basmati rice per
bowl, to serve (optional) 4 lemon wedges, to serve
FOR THE SPICE PASTE
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp freshly ground black
pepper
1 tsp ground turmeric
6 garlic cloves, peeled
4cm (11/2in) piece of ginger,
roughly chopped
Handful each of fresh coriander (cilantro) and mint leaves

Instructions

Put all the spice paste ingredients into a food processor or blender. Add a splash of water
and blitz to a paste. Leave to one side.
Melt the butter in a large heavy bottomed saucepan. Add the bay leaves, cinnamon and cloves and fry for a minute or so to flavour the butter.
Add the chopped onion and cook for 5 minutes until soft and translucent.
Now add the celery, carrot, tomatoes and leek and cook for a further 5 minutes.
Stir in the spice paste and fry for a few minutes, adding a bit of water if the mixture becomes too dry.
Stir in the flour followed by the chicken stock. Cover and simmer for 15 minutes until the soup has thickened.
Pour in the coconut milk and mix through. Season with salt to taste and it’s ready to serve.
If you prefer a creamier texture as I do, blend the soup and run it through a sieve. This is by no means necessary but I like it that way. Adjust the seasoning and add more chicken stock if the soup is too thick.
If serving with rice, spoon the rice into four warmed bowls and pour the hot soup over it. Or just divide the soup into bowls and serve with lemon wedges for squeezing.

Spicy Seafood Curry with Coconut

April 13, 2013 By Dan Toombs Leave a Comment

This Keralan style seafood curry is one you've got to try!

Lately I have been revisiting old recipes on my blog and making them again. I've learned a lot over the years and this seafood curry definitely needed updating!

Here you are going to get what is pretty much the original seafood curry recipe but modified for improved flavour.

I can honestly say that I will be making this seafood curry much more often! It was a real hit.

How was this seafood curry improved?

Back when the recipe was originally published, I didn't understand the importance of when different ingredients should be added.

That's just something I picked up through experimentation and of course my travels to India.

I have learned so much from amazing chefs there and here in the UK.

Working ahead...

Go ahead and prepare your chopped vegetables a few hours before cooking.

You can even make the sauce up to the stage when the clams are added. I prefer to add them to cook just before serving but the base masala can be cooked ahead of time.

You can also flash fry the prawns and scallops. Store the par-cooked prawns and scallops in the fridge and then just add them to heat through at the end of cooking.

Alternative Ingredients...

I love this seafood curry just as it is. That said, you could use whatever seafood you prefer.

You could substitute mussels for the clams for example. Try adding chunks of halibut... If it sounds good it probably will be.

Just be careful when cooking fish. If you cook it too long, it has a tendency to fall apart. I add it at the end and serve immediately when cooked through.

Kokum is a popular souring agent used a lot in south Indian seafood curries. You can find it at Asian shops and also online. If you are unable to get kokum, you could add tamarind concentrate to taste or even some lemon juice.

Do try to get the kokum though. I think it really makes this dish!

A few words about spice...

I love a good spicy curry! That said, I know spicy curries aren't to everyone's liking.

In this seafood curry I used both fresh green chillies and chilli powder.

Feel free to reduce the amount called for or even omit them completely.

If you like cooking with step by step photos, no worries! I have you covered.

infusing whole spices — Heat the oil and infuse the mustard seeds, cumin seeds and fenugreek seeds for about 30 seconds.

adding onions and curry leaves — Stir in the chopped onion, chillies and curry leaves.

stirring in garlic and ginger paste — Stir in the garlic and ginger paste and sizzle for about 30 seconds.

add the chopped tomatoes and kokum with soaking water — Add the chopped tomatoes and kokum with soaking water and bring to a simmer.

Adding the clams — Add the clams to the simmering stock and cover. The clams should open in a few minutes.

Here I would like to mention that I prefer to cook the prawns and scallops separately.

Many chefs just throw them into the bubbling stock which works. Prawns and scallops can get a bit tough if overcooked though so cooking the separately ensures that doesn't happen.

You do want your seafood curry to be the best it can be after all.

frying prawns — Fry the prawns until about 90% cooked through and transfer to a plate.

frying scallops — Do the same with the scallops.

Just before serving, stir the prawns and scallops into the sauce and then add the coconut milk.

simmering the finished seafood curry — Bring the sauce to a simmer and serve.

This seafood curry is perfect paired with an India Pale Ale by The Fourpure Brewing Company!

If you would like to try some, you can order here. Use the discount code thecurryguy20 to receive a 20% discount through the end of March 2021.

If you like this seafood curry recipe, you might like to try some of these recipes too...

Malabar fish curry
Prawn curry
Tandoori prawns
Prawn puri
Thai grilled fish

Yield: 4

Seafood Curry - Keralan Style

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

2 tablespoons rapeseed (canola) or coconut oil
20 fresh curry leaves
1 tsp black mustard seeds
1/2 tsp fenugreek seeds
1 tsp cumin seeds
1 red onion - finely chopped
3 - 4 green bird's eye chillies - finely chopped
225g (1/2 lb.) chopped tinned tomatoes
3 dried kokum berries - soaked in 500ml (2 cups) hot water for 15 minutes
40 small clams or mussels
1 tsp chilli powder
1 tsp ground turmeric
8 large scallops - cut horizontally through the center
12 prawns - peeled in deveined
200ml coconut milk
3 tablespoons chopped fresh coriander
Salt and pepper to taste

Instructions

Heat the oil in a large pan.
When hot, throw in the the mustard seeds and fenugreek seeds. When the mustard seeds begin to pop, stir in the curry leaves.
Fry the curry leaves for about 30 seconds and then add the chopped onion and chillies. Fry for about 5 minutes until the onion is soft and translucent.
Add the chopped tomatoes and the kokum with the soaking water and bring to a simmer.
Stir in the clams and simmer until they have all opened. Covering the pan will speed this process up. Be sure to discard any clams that don't open before serving.
While the clams are simmering, you can flash fry the scallops and prawns. This can also be done ahead of time as mentioned above. Fry the prawns until they are pink and just cooked through. Then fry the scallops for about 40 seconds per side. Do not overcook or your prawns and scallops will become tough.
Stir in the chilli powder and turmeric and then add the par-cooked prawns and scallops.
Add the coconut milk and bring to a rolling simmer.
To finish, garnish with the chopped coriander and season with salt and pepper to taste. Serve immediately.

I hope you enjoy this seafood curry recipes. I love it! If you do try it, please leave a comment. I would love to hear from you.

Disclaimer: Fourpure Brewing Company is a sponsor of my blog. I love their real beer!!

Chicken Handi

April 13, 2013 By Dan Toombs 7 Comments

The chicken handi recipe just goes to show, you've got to try Hasan's when in Leeds!

I met Hasan Chaudhry at last year's World Curry Festival in Bradford. It was the first time for both of us to be on stage doing cooking demonstrations. Hasan also did a pop up restaurant which I decided I had to try.

He handed me a freshly made naan with a lamb kebab and also a fish pakora. I absolutely loved it. In fact I remember texting my wife to tell her how nice it was.

Someday I hope to talk him into giving me those recipes.

So I was pleasantly surprised when out of the blue I received an email from Hasan with the following recipe for chicken handi. I made the recipe tonight and just had to sit down and tell you all about it.

This recipe shows that all those recommendations I've received by loyal Hasan's Restaurant fans over the years were well justified. This recipe is easy to make and the ingredients work so nicely together. Chicken handi is one of the most popular curries at Hasan's. Now you can make it yourself at home.

Next time I'm in Leeds I will be going to Hasan's Restaurant. Maybe I'll see you there.

International & UK Orders

Yield: 4

Hasan's Chicken Handi Recipe

This recipe has been altered slightly to serve four people.

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

800g chicken thighs – skinned and on the bone
2 onions – thinly sliced
1 tablespoon garlic paste
1 tablespoon ginger paste
2 tomatoes – chopped
4 green chilies – sliced
A bunch of chopped fresh coriander
Salt to taste
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon garam masala
25g butter
150ml vegetable oil

Instructions

Heat the oil in a handi or large saucepan.
Add the onions and the ginger and garlic paste and fry until lightly browned.
Throw in the chicken pieces and stir for 3 to 4 minutes.
Now add the tomatoes and green chilies and fry for a further few minutes.
Add the red chili powder, turmeric powder, coriander powder, garam masala, the butter and salt to taste.
Add a little water as required to just cover the chicken.
Cover and cook slowly until the chicken is cooked through.
Garnish with fresh coriander and chopped fresh chilies and stir to combine.

Thank you so much Hasan! This chicken handi was absolutely amazing!

Staff Basa Fish Curry

April 9, 2013 By Dan Toombs 4 Comments

This is a fantastic Bangladeshi, spicy staff basa fish curry.

Whenever I go out for a curry, I always ask to try the staff curry if they have one cooking. Curries cooked like this basa fish curry are usually better than anything else on the menu. These are the homestyle curries the staff like to eat and are often much spicier than their customers will want to eat.

About a month ago I went to Table Talk - a local Indian restaurant and the served me a basa fish curry that blew me away! It was so good.

My family was with me and they were happy with their regular butter chickens and chicken jalfrezis but my basa fish curry was the best on the table. At least I think so.

Bangladeshi Staff Fish Curry — You will want to make this one again and again!

What is basa fish?

Basa, often called by its scientific name Pangasius. At Asian shops it is often labeled pangasius but in supermarkets it's called basa.

The fish is a type of catfish farmed in the Far East and it is loved for its firm yet buttery texture.

It's also quite inexpensive as it is cheap to farm. I have heard it compared to cod and haddock but personally, I feel it is its own fish! If you like fish, you will most likely love basa.

Is basa safe to eat?

You'll be just fine cooking it as I do in this recipe. Basa has had some bad press because it is farmed and the water it is reared in is often contaminated with metals.

You could of course substitute sole or even cod for this basa fish curry but I hope you don't.

The fish has been given the go ahead to be sold at western supermarkets and the fact that it is high in protein and low in calories far outweighs the negative.

Just be sure to cook it through, as you would any farmed fish. Never eat it raw.

What does this base fish curry taste like?

I know you are going to love this basa fish curry from the first bite. Basa is a kind of a mix between sole and cod.

It is somewhat buttery and has a melt-in-the-mouth texture so not as flaky as sole but also not as meaty as cod.

It doesn't have a strong flavour. This is why it takes up the flavours of the sauce so well. There is a good reason why basa fish curry makes such a popular staff meal.

About this basa fish curry...

The basa itself is only marinated with a little ground turmeric and salt. The spinach, however could be a bit on the spicy side for some. I love it!

You could tone down the spices if you wish.

Indian five spice or panch phoran is a key ingredient as is naga pickle and shatkora pickle. Both of these are easily found at Asian shops and online.

They are both quite spicy but, again you could always reduce the amount you add to your basa fish curry.

Shatkora is similar to limes but a lot stronger. It has a nice and unique flavour but if you really can't find it, make a lime pickle or purchase a good quality lime pickle in a jar and use it instead.

Here are a few photos I took of the cooking process...

Infusing spices into the oil — Heat the oil and then add the whole spices to infuse for about 30 seconds. Then add the curry leaves and onion.

adding garlic and ginger paste to pan — Fry the onions for about 3 minutes and then stir in the garlic and ginger paste paste.

Adding what to pan — Add the water to the pan and let it simmer for about 5 minutes to reduce down and flavour the stock.

Reduced stock for basa fish curry — Once the stock has reduced down by about half, add the shatkora pickle and naga pickle.

Adding spinach to the pan — Stir in the spinach. This will probably fill your pan but it cooks down quickly.

Basa curry sauce ready. — With the spinach cooked into the sauce, it's time to fry the basa fish.

Frying basa fish — Fry the marinated basa fish for about 2 minutes per side.

If you like this staff basa fish curry, you might like to try some of these too...

Chicken staff curry
Lamb staff curry
Seafood curry
Keralan fish curry
Restaurant style monkfish curry
Easy monkfish curry (no base required)
Beef Biryani
Chicken Biryani
Chickpea Biryani
Chicken Karahi
Lamb Korma
Shami Kebab
Aloo Gobi
Lamb Nihari
Chapli Kebabs
Lamb Seekh Kebabs
Staff Chicken Curry
Butter Chicken
Chicken Haleem
Tarka Dal
Pilau Rice
Chicken Tikka Masala
Grilled Lamb Chops
Lamb Tikka
Spicy Kashmiri Lamb Chops

Have you tried this basa fish curry recipe?

If so, please give it a star rating in the comments below and leave a comment. I love receiving your feedback and I'm sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow me on Instagram and Facebook for all my latest recipes.

Yield: 4

Shatkora Palak Nagamaas - Spicy Fish And Naga Chili Dish

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

4 basa fillets
1 teaspoon paanch phoron*
1 tbsp garlic paste or finely chopped garlic
1 Indian bay leaf
1 small cinnamon stick
1 small onion finely diced
200g (7oz) fresh baby spinach leaves
2 teaspoons shatkora pickle**
3 teaspoon Mr. Naga Pickle**
10 fresh curry leaves
1 teaspoon fenugreek powder (methi)
Fresh green chillies
A pinch of turmeri powder
Curry powder
Chilli powder

Instructions

Heat four tablespoons of oil to a saucepan over medium high heat.
Add one teaspoon of paanch phoron* to the hot oil.
When the seeds begin to pop, add the crushed garlic and fry until light brown and translucent.
Add the chopped onion and fry until nice soft and translucent.
Sprinkle in a pinch of salt and then throw in the cinnamon stick, bayleaf and about 1⁄2 pint of water.
As the onion is reduced add a pinch of turmeric powder, 2 teaspoons of curry powder and 1⁄2 teaspoon of chili powder.
Cook for a further 5 minutes.
Add the fresh shredded spinach and another 1⁄2 pint of water and cook until the spinach is reduced to a paste.
Add 1 teaspoon of fenugreek, the chopped fresh green chilies, 2 teaspoons of shatkora pickle and 3 teaspoons of Mr. Naga pickle, mix everything through and let it simmer to one side as you prepare your fish.
In a small bowl add 4 tablespoons of oil.
Dust the fish fillets with the turmeric powder and a little salt and place them into the hot oil.
Fry until cooked through on both sides
Place the fish fillets on a heated plate and cover with the spinach mixture.

I hope you enjoy this staff basa fish curry. I sure do! If you do try it, please leave a comment. I would love to hear from you.

Bhaja Mackerel

March 12, 2013 By Dan Toombs Leave a Comment

This Bangladeshi bhaja mackerel is a lovely, quick and easy lunch dish

Indian food - Bangladeshi Bhaja — Bangladeshi Bhaja Mackerel - The perfect snack

Here is another amazing recipe from my friend Mo - the head chef of Table Talk in Middleton St George. The recipe he sent me calls for sardines instead of mackerel but I had some nice smoked mackerel on hand and decided to use it. I'm sure he won't mind.

This recipe is so good. I served it to my family this evening as a small snack and it was gobbled up.

Mackerel - like sardines - is really good for you. In fact, it is recommended that we all eat at least one helping of oily fish such as mackerel, salmon and tuna every week. You might like to read more about the goodness in seafood by following the Fish Is The Dish Happy Healthy Hearts campaign.

Bhaja mackerel is a great way of getting your helping of oily fish in. It's a tasty and a fun way to serve the fish for dinner parties or just family nights in.

I served this bhaja mackerel piping hot with bora which went really well together. You can see Mo's recipe for bora here. Alternatively, you could just serve bhaja mackerel on it's own or as a nice filling for samosas.

Yield: 2

Bangladeshi Bhaja Mackerel

Ingredients

250g smoked mackerel
2 tablespoons rapeseed oil
1/2 onion - finely chopped
3 fresh green chillies - finely chopped
200ml chopped tomatoes
1 egg
3 tablespoons finely chopped coriander
1/2 teaspoon cumin
1/2 teaspoon coriander powder
1/2 teaspoon paprika
Salt and pepper to taste

Instructions

Heat a frying pan over medium heat and add the rapeseed oil.
Throw in your chopped onion and green chilli peppers.
Fry, stirring from time to time until the onion is soft and light brown in colour.
Pour in the chopped tomatoes and stir to combine.
Not add the egg and smoked mackerel and stir into the other ingredients.
When everything looks good and scrambled, add the cumin, paprika, coriander powder and the fresh chopped coriander.
Season with salt and pepper to taste and serve immediately.

Butter Chicken - Murgh Makhani

March 4, 2013 By Dan Toombs 16 Comments

This butter chicken (murgh makhani) recipe is one you will want to make again and again!

If there’s one dish that almost everyone associates with Indian cuisine, it’s butter chicken. Creamy, luscious, and packed with flavour, this dish has become a global favourite. But what makes butter chicken truly special is not just the taste. It’s the story, the technique and the joy of cooking something, truly authentic and so good in your own home kitchen.

Butter chicken in a serving bowl with rice and a side of cucumber and red onion.

A Brief History of Butter Chicken

Butter chicken, or murgh makhani as it’s known in India, has a relatively recent history, unlike some traditional Indian dishes that go back centuries.

It was created in the 1950s in Delhi by the chefs at the Moti Mahal restaurant. The restaurant was famous for their tandoori chicken and lamb. I have personally tried both at the Moti Mahal and understand completely why it was so popular.

As good as it was, there was a lot of delicious marinade being thrown away after marinating the meat in it so they decided to use that marinade in a sauce and butter chicken was born.

If you’re reading this, you probably already know the result: tender, smoky chicken enveloped in a rich, creamy sauce that was slightly sweet and perfectly balanced with spices. This invention quickly became a favourite, not just in India, but across the world, especially in the UK, Canada, and Australia.

Today, butter chicken is as likely to appear on a Sunday night takeout menu as it is on the menu of a fine-dining Indian restaurant.

What Makes Butter Chicken So Special?

What sets butter chicken apart from other curries is its balance. It’s rich and indulgent, but not overpowering. The tomato base adds acidity, the butter adds creaminess, and the mix of spices gives it warmth without heat that overwhelms. It’s a dish that pleases both spice lovers and those who prefer milder flavours.

Ingredients

Fresh ingredients are key to getting the best flavour from this butter chicken recipe. You’ll find the ingredients listed below, while the precise amounts are provided in the recipe card at the end of the page. For ease, it’s a good idea to have everything measured and prepared before you begin cooking.

See recipe card for quantities.

Rapeseed (canola) oil or ghee
Cinnamon stick
Star anise
Green cardamom pods
Indian bay leaves
Onions
carrot
Salt
Garlic and ginger paste
Chopped tomatoes
Paprika
Ground cumin
Ground coriander
Ground turmeric
Tandoori chicken
Double (heavy) cream
Butter
Ground black pepper
Garam masala

Add the chilled butter, 1 tablespoon at a time, and check for seasoning, adding more salt if needed.Sprinkle with the garam masala and serve.

Step by step photos

Adding the whole spices to ghee in the pan.

Step 1: Heat the oil or ghee in a large saucepan over a medium–high heat. When hot, toss in the cinnamon stick, star anise, cardamom pods and bay leaves, and stir them in the oil for about 30 seconds.

Adding the chopped onions and carrot to fry with the spices in the ghee.

Step 2: Add the onions and carrot, and fry for about 5 minutes, stirring occasionally, so that the onions turn soft and translucent but not browned. You can add about 1 teaspoon of salt to the onions which will help release some moisture and give the curry a better flavour.

Step 3: Now add the garlic and ginger paste and fry for 30 seconds, followed by the chopped tomatoes.

Adding the ground spices and stirring the curry together in the pan.

Step 4: Now add the garlic and ginger paste and fry for 30 seconds, followed by the tomatoes.

Blending the sauce until smooth in a blender.

Step 5: At this stage you have a choice. You can either leave the sauce as it is or take the whole spices out and blend it to a smooth sauce. For a really smooth sauce like you find in Delhi, run it all through a fine sieve.

The blended butter chicken sauce in a karahi.

Step 6: If you blended the sauce, pour it back into the pan and bring to a simmer.

Step 7: Reduce the heat to medium and place the grilled chicken pieces in the sauce to heat through.

Adding cream to the butter chicken sauce.

Step 8: Reduce the heat to medium and place the grilled chicken pieces in the sauce to heat through.

Butter melting into butter chicken curry.

Step 10: Just before serving, bring it all to a simmer.Add the cold butter and garam masala, Stir well to combine.

Popular Variations

Like any classic dish, butter chicken has evolved. Here are some of the most popular variations you might encounter:

Grilled Butter Chicken – This version of butter chicken is one of my favourites! It's a special recipe from Old Delhi and definitely one you need to try. This Grilled Butter Chicken is from my cookbook The Curry Guy One Pot.
Karahi Style Butter Chicken – I featured this butter chicken karahi in my cookbook The Curry Guy Chicken along with many other popular karahi curries. This butter chicken is cooked quickly over a high heat and it is so good.
Slow Cooker Butter Chicken – When you just want a delicious butter chicken with little fuss when you get home from work, give this slow cooker butter chicken version a go.
Spicy Butter Chicken – Some chefs like to kick it up with extra chilli, garam masala, or even smoked paprika for a deeper heat. Add more of the spices you like. You really can't go wrong.
Paneer Tikka Masala – Not butter chicken but a good substitute. You could simply add cubed paneer to the sauce in this recipe or give this paneer tikka masala a try.

No matter the variation, the essence of butter chicken is the marriage of tender, flavourful chicken or veggie substitute and a luscious, buttery tomato-based sauce.

Cooking the Chicken

1. Using a Tandoor Oven

Traditionally, butter chicken uses tandoori chicken, so if you have a tandoor or a tandoor-style oven, here’s what to do:

Marinate: Combine chicken pieces with yogurt, ginger, garlic, lemon juice, chili powder, turmeric, and garam masala.
Rest: Marinate for 4–12 hours.
Cook: Skewer the chicken and cook in the tandoor at around 480°C (900°F) until slightly charred on the outside but tender inside, usually 8–10 minutes depending on size.
Finish: Cut into bite-sized pieces and add to your prepared butter sauce.

You will find a good recipe for chicken cooked in a tandoor here .

2. Oven Method

No tandoor? No problem. You can mimic the tandoor in a conventional oven:

Preheat the oven to 220°C (425°F).
Place marinated chicken on a wire rack over a baking tray.
Roast for 20–25 minutes until slightly charred but cooked through.
For extra smokiness, brush lightly with butter or ghee and broil for 2–3 minutes at the end.

You'll find my sheet pan chicken tikka recipe here.

3. Stovetop Method

For those without an oven:

Heat a heavy-based pan over medium-high heat with a little oil.
Cook the chicken pieces until lightly browned but not fully cooked.
Add them to the simmering butter sauce and cook gently until tender.

The stovetop method is really easy. Here's how to do it.

4. Grill/BBQ

If you’re firing up the barbecue:

Skewer marinated chicken and grill over medium-high heat for 8–10 minutes.
Turn occasionally to get an even char.
Add to the sauce just before serving.

Cooking chicken tikka over hot coals is a great way to do it. Here's how.

Useful Equipment

To make butter chicken like a pro, here’s what I recommend:

Sharp Knife: For cleanly chopping onions, tomatoes, and chicken.

Heavy-Based Pan: For even heat distribution when making the sauce.

Blender or Stick Blender: To achieve that smooth, creamy sauce.

Tandoor or Grill: Optional but gives authentic smoky flavour.

Mixing Bowls: For marinating the chicken.

What do you serve with butter chicken?

That kind of depends on the occasion. This can be a simple dinner for four or part of a larger feast. Here are a few options.

Other Curries: (North Indian) If you are serving a group, why not make a few other popular rich Indian curries such as Butter Chicken the BBQ, Chicken Lababdar, Laal Maas and Lamb Dhansak

Rice Dishes: All of these side dishes will go great with dahi chicken curry - Steamed Basmati Rice, Boiled Basmati Rice, Pilau Rice, Mushroom Fried Rice

Breads: Tandoori Naans, Tandoori Roti Chapatis Spiced Chapatis, Stovetop Naans

Dals: Chana Dal, Tarka Dal, Spinach Dal, Dal Makhani

Storage and Reheating

Butter chicken keeps really well:

Fridge: Store in an airtight container for up to 3 days.

Freezer: Up to 3 months; thaw in the fridge before reheating.

Reheating: Gently reheat on the stovetop over low heat, adding a splash of water or cream if the sauce has thickened too much. Avoid microwaving at high power, as it can separate the cream.

Final Thoughts

Butter chicken isn’t just a curry… it’s a celebration of flavour, texture, and history. It’s perfect for a weeknight dinner that impresses or for a lazy Sunday where you want something comforting and indulgent. Whether you make it the traditional way using tandoori chicken cooked in a tandoor or adapt it for your oven or stovetop, the key is to success is patience. Marinate the chicken, build your sauce slowly, and finish with cream and butter for that luxurious finish.

I can’t stress enough that cooking butter chicken at home is a game-changer. Once you’ve made it yourself, you’ll find yourself craving it again and again. And remember, it’s not just about the recipe, it’s about enjoying the process, sharing the meal, and maybe even adding your own twist along the way.

So grab your ingredients, fire up your pan or tandoor and dive into the ultimate butter chicken experience. Trust me… you won’t regret it.

Top Tip

Be sure to marinate the chicken: Yoghurt in the marinade tenderises the meat and helps the spices penetrate. Ideally, marinate for at least 4 hours, or overnight if you can.

FAQ

Is butter chicken very spicy?

Not usually. Classic butter chicken is mild, but you can adjust the spice level to your preference.

Can you make butter chicken ahead of time?

Absolutely! In fact, the flavours deepen if you make it a day ahead.

Can you freeze butter chicken?

Yes, it freezes beautifully. Portion it into airtight containers, freeze for up to 3 months, and reheat gently. If you are cooking it to freeze, I recommend not adding the cream until you defrost and reheat it.

What should you serve with butter chicken?

Classic pairings include naan, roti, steamed rice, or even jeera (cumin) rice. A side of fresh coriander, red onion and/or a squeeze of lemon lifts the flavours beautifully.

What’s the difference between butter chicken and chicken tikka masala?

Butter chicken tends to be creamier and with a with more butter, while chicken tikka masala has a tangier tomato base and more pronounced spice. Chicken tikka masala is a British curry house invention made with a prepared base sauce.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with [this recipe]:

Have you tried this recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow The Curry Guy on Instagram and Facebook for all our latest recipes.

Yield: 4 to 6

Butter Chicken Recipe

I have been making this butter chicken for years. The recipe featured in my first cookbook The Curry Guy and then also in The Curry Guy Bible. This is the real deal here! It's just like the butter chicken you find in Old Delhi!

Ingredients

4 tbsp rapeseed (canola) oil or ghee
2.5cm (1in) piece of cinnamon stick or cassia bark
2 star anise
6 green cardamom pods, lightly bruised
2 Indian bay leaves (cassia leaves)
2 onions, finely chopped
1 carrot, grated
1 tsp salt, plus extra, to taste
2 tbsp garlic and ginger paste
2 x 400g (14oz) tins (cans) chopped tomatoes
1 tsp paprika
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp ground turmeric
1.5kg (3lb 5oz) grilled tandoori chicken and the reserved marinade
300ml (1 1/4 cups) double (heavy) cream
3 tbsp butter, chilled
Freshly ground black pepper, to taste
1 tbsp garam masala

Instructions

Heat the oil or ghee in a large saucepan over a medium–high heat. When hot, toss in the cinnamon stick, star anise, cardamom pods and bay leaves, and stir them in the oil for about 30 seconds.
Add the onions and carrot, and fry for about 5 minutes, stirring occasionally, so that the onions turn soft and translucent but not browned. You can add about 1 teaspoon of salt to the onions which will help release some moisture and give the curry a better flavour.
Now add the garlic and ginger paste and fry for 30 seconds, followed by the tomatoes.
Add the paprika and ground cumin, coriander and turmeric, and simmer for about 3 minutes.
At this stage you have a choice. You can either leave the sauce as it is or take the whole spices out and blend it to a smooth sauce.
For a really smooth sauce like you find in Delhi, run it all through a fine sieve.
Reduce the heat to medium and place the grilled chicken pieces in the sauce to heat through.
To finish, whisk in the cream and reserved marinade from preparing the chicken, and turn the heat back up to medium–high.
Add the chilled butter, 1 tablespoon at a time, and check for seasoning, adding more salt if needed.
Sprinkle with the garam masala and serve.

Chickpea Pickle

March 3, 2013 By Dan Toombs 6 Comments

I always have some of this Bangladeshi pickle on hand

This sharp pickle is so nice served with papadams. To be honest, I like to eat it on its own. It’s absolutely delicious and different.

What I like most about this recipe is that people don’t have any idea what all the flavours are. This makes it quite fun to serve.

Bangladeshi in origin, it would have originally been prepared with amchoor (mango powder). Nowadays it is made, at least here in the UK with citric acid powder which has a much stronger, citric flavour than mango powder.

Mustard oil is available at Asian grocers. On the side of all bottle here in the UK, it states that it is not suitable for human consumption. I've been told by reliable sources that it is. Mustard oil is used daily in curry houses around the country. You could substitute vegetable oil but the flavour will be a lot different and not as good.

You've got to try this one!

Making chickpea pickle — Mix up the veggies and spices.

International & UK Orders

An Bangladeshi Pickle With Chickpeas, Garlic And Carrots

Prep Time 20 minutes

Cook Time 5 minutes

Total Time 25 minutes

Ingredients

1 1⁄2 teaspoons citric acid powder
1 tablespoon paanch phoron*
1⁄2 teaspoon turmeric powder
1⁄2 teaspoon chilli powder
A pinch of Salt
30 Peeled garlic cloves
2 Finely diced carrots
6 Whole green chillies  (Which every you prefer)
400ml chickpeas
2 bayleaf
1⁄4 pint mustard oil

Instructions

Mix the citric acid powder with the chickpeas, paanch phoran, turmeric, chilli powder, salt, garlic, carrots and chillies and leave in the fridge for 24 hours.
After 24 hours, heat the mustard oil in a sauce pan.
When the oil is hot, add 2 bay leaves and the marinated vegetables.
Cook for three to five minutes. Not longer.
Leave to cool.
Once cooled the pickle is ready to eat.

*Paanch Phoron translated ‘5 spices’ is a whole spice blend in equal parts consisting of fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds and fennel seeds. It is readily available in Asian grocery stores or you could just make your own.

Indian Pan Fried Halibut

February 26, 2013 By Dan Toombs Leave a Comment

This simple pan fried halibut is one you have to try!

This is a pan fried halibut recipe that usually calls for pomfret or tilapia. As halibut is a lot easier to come by where I live, I decided to use it instead.

I wasn't disappointed.

The succulent halibut fillets cooked in this way were actually much better than any version I had tried before.

OK... So halibut is expensive, I know.

So if you would rather use one of the other fish mentions, go ahead to do that. I do think you should try pan fried halibut in this way though.

I could eat it every week.

Working ahead...

The fish should not marinate for longer than one hour. That said, you could prepare the marinade a couple of days ahead of serving. Then just add the fish and your in for a pan fried halibut meal that could compete with the best.

Of course, the dried spices and flours could also be combined ahead of time too.

I think of this pan fried halibut recipe as an easy, yet somewhat posh dish that you can serve for special occasions or a simple dinner after work.

Getting the recipe right...

My pan fried halibut recipe is no different to any other seafood recipe in that you need to use the freshest fish you can get your hands on.

Halibut and other meaty fish should not smell fishy!

They should smell of the sea.

It is also important to use the freshest spices you can get your hands on.

I prefer to roast and grind my spices as I do in this garam masala recipe. You really will notice the difference. If you don't have the time or will to do that, use ready ground spices.

Pay attention when cooking the fish!

I cook this pan fried halibut in a hot pan. It is essential that you get a nice crispy brown crust while not overcooking the fish.

So watch it! The fish will cook through quite quickly. Overcook it and it will fall apart.

It's all about checking it as it cooks. You really can't go wrong as long as you get the fish off the heat just as soon as it is cooked through.

Dry ingredients — Get your dry ingredients together and mix well.

Prepared halibut fillets — Get thick cuts of halibut and remove the skin.

First marinade for pan seared halibut — Place the fish fillets in a bowl and marinate with the garlic and ginger, salt and lemon juice.

Coating the halibuy — Coat the halibut with the flour/spice mixture and brush off any excess.

Frying fillets — Fry on one side for about three minutes and then flip.

Finishing the frying — Cook on the other side until the fish is just cooked through. Three to five minutes should do.

If you like this pan fried halibut recipe, you might like to try some of these too...

Tandoori sea bass
Perfect fried calamari
Thai grilled fish
Salt crust grilled fish
Easy prawn curry

Yield: 2

Indian Pan Fried Halibut

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Ingredients

2 x 225g (1 lb.) halibut fillets
2 tbsp garlic and ginger paste
Juice of 1/2 lime
1 tsp salt
2 tsp Kashmiri chilli powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp ground black pepper
2 tbsp gram flour
2 tbsp rice flour
10 fresh or frozen curry leaves (optional)
70ml (1/4 cup) rapeseed (canola) oil

Instructions

Place the halibut fillets in a mixing bowl and add garlic and ginger paste, salt and lemon juice. Allow to marinate for 20 minutes or up to an hour.
While the fish is marinating, mix the dry ingredient together on a plate. When ready to fry, dust the fish fillets liberally with the dried ingredient mixture.
Heat the oil in a large frying pan over medium-high heat. When visibly hot, place the halibut fillets in the oil and fry for about 3 minutes or until lightly browned on the underside. You should be able to easily turn the fillets without them sticking. If you can't, keep cooking.
Fry on the opposite side for another three minute or until cooked through.
Just before finishing, add a few curry leaves to the oil in the pan. This is optional but adds delicious flavour.
Serve immediately with lime wedges.

;

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I hope you enjoy this pan fried halibut recipe. If you do give it a try, please let me know in the comments. I would love to hear from you.&nbsp

Singapore Noodles

February 25, 2013 By Dan Toombs Leave a Comment

Singapore Noodles as they should be!

I think I might just love Singapore noodles a bit too much. I make them almost weekly as a quick lunch or snack. Rarely do I follow this recipe from my cookbook 'The Curry Guy Thai' as this really is a simple dish you can just throw together.

Once you've made it once, you can make it again and again and each time you do, you will love it. Singapore noodles can be whipped up in 30 minutes or less. Usually a lot less!

Singapore Noodles on a serving plate at the table. — Photo by Kris Kirkham for my book 'The Curry Guy Thai'.

About Singapore Noodles?

You are very likely to find Singapore noodles on the menu at most good Thai restaurants even thought the recipe has nothing to do with Thai food.

Singapore noodles are a popular dish often found in Chinese-American or Chinese-Canadian cuisine, though they’re not actually from Singapore. The dish typically features stir-fried rice noodles, vegetables, and sometimes protein like shrimp, chicken, or pork. It’s seasoned with curry powder, giving it a distinct yellow color and a slightly spicy, savoury flavor.

Despite the name, Singapore noodles are not a traditional Singaporean dish. They’re more of a Westernized version that dishes from various Asian cuisines. The key components usually include bell peppers, onions, and bean sprouts, and it's often garnished with fresh herbs or lime for extra zing.

What is the history of Singapore noodles?

The history of Singapore noodles is a bit of a culinary mystery, as the dish doesn’t have origins in Singapore itself. Its name is more of a marketing choice rather than an indicator of its true roots. Here’s a bit of background I found on the topic that may or may not be true:

1. Westernized Cuisine: Singapore noodles are a creation of Chinese restaurants outside of Asia, particularly in Western countries like the U.S., Canada, and the U.K. They were developed to cater to local tastes and preferences rather than reflecting authentic Singaporean cuisine.

2. Curry Powder Influence: The dish is notable for its use of curry powder, which is not a traditional component in most authentic Chinese dishes. This inclusion is likely a nod to the flavors popular in Western countries, and it gives the dish its distinctive yellow color and slightly spicy flavor.

3. Name and Presentation: The name “Singapore noodles” might have been chosen because it sounded exotic and appealing to Western diners. It’s similar to other dishes with misleading names, like “chop suey,” which also has no direct connection to traditional Chinese cuisine.

Personally, I don't really care about the history too much. Singapore noodles are just plain awesome!

Can you store leftovers in the fridge?

Yes! You can wrap your leftover Singapore noodles tightly and store them in the fridge for about 3 days. You can reheat them in your microwave of in a wok. Be sure your Singapore noodles are really hot before serving.

Can you freeze Singapore noodles?

If you need to keep your Singapore noodles longer than three days, I recommend freezing them. They will freeze nicely for up to 3 months.

Be sure to freeze them in an air-tight freezer bag or container and label and date before you freeze.

Pro Tips.

To make the best Singapore noodles, here are three tips that can help elevate the dish. You'll find many more tips in my book 'The Curry Guy Thai'. FYI... clicke that link to my book and I do make a commission if you place an order. 🙂

1. Use Fresh Ingredients: Fresh vegetables and high-quality protein (like shrimp, chicken, or tofu) make a significant difference in flavor and texture. Opt for crisp bell peppers, fresh bean sprouts, and tender protein to enhance the overall quality of the dish.

2. Properly Cook the Noodles: Cook the rice noodles just until they are al dente, as they will continue to cook slightly during stir-frying. Avoid overcooking them initially, as this can lead to mushy noodles. Drain and rinse the noodles under cold water to stop the cooking process and prevent them from sticking together.

3. Balance the Seasonings: The key to delicious Singapore noodles is balancing the flavors. Use curry powder to give the dish its signature yellow color and warm spice. Adjust the amount of curry powder, soy sauce, and other seasonings to taste. Don’t forget to add a touch of sugar or a splash of lime juice to balance the flavors and enhance the overall taste. Adding a bit of garlic or ginger can also boost the flavor profile.

By focusing on fresh ingredients, properly cooking the noodles, and balancing the seasonings, you can create a flavorful and satisfying plate of Singapore noodles.

If you like this recipe, you might like to try some of these Thai favourites!

THAI SOUPS

CURRIES

THAI NOODLE RECIPES

FRIED THAI

STIR FRIES

THAI BBQ

Have you tried Singapore Noodles recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow The Curry Guy on Instagram and Facebook for all our latest recipes.

Yield: 4

Singapore Noodles

Ingredients

200g (7oz) dried rice vermicelli noodles
1 tbsp Shaoxing rice wine or dry sherry
1 tbsp light soy sauce*
11⁄2 tsp cornflour (cornstarch)
150g (51⁄2oz) prawns (shrimp), peeled and deveined
4 tbsp vegetable oil
2 eggs, beaten
200g (7oz) thinly sliced grilled char siu pork or cooked pork
4 garlic cloves, finely chopped
1 tbsp finely chopped galangal
2 spring onions (scallions), finely chopped
1 onion, halved and thinly sliced
1⁄2 red (bell) pepper, sliced to the same size as the onion
1⁄2 green (bell) pepper, sliced to the same size as the onion
50g (2oz) sugar snap peas, trimmed and sliced diagonally into 3 pieces
100g (31⁄2oz) bean sprouts
11⁄2 tbsp curry powder
FOR THE SAUCE
250ml (1 cup) chicken stock
2 tbsp Thai fish sauce
1 tbsp oyster sauce
1 tsp palm sugar
TO GARNISH
2 spring onions (scallions), sliced into 2.5cm (1in) pieces
2 red spur chillies, thinly sliced
Roasted red chilli flakes to taste (optional)

Instructions

Whisk all of the sauce ingredients together, then taste and adjust the seasoning if needed. Set aside.
Cover the rice vermicelli with boiling water in a large bowl. Move the noodles around in the bowl so that they don’t stick together. Leave for 2 minutes, then drain and cover with cold water until needed.
In another bowl, whisk together the Shaoxing rice wine or sherry, soy sauce and cornflour (cornstarch). Add the prawns (shrimp) and stir to combine, then set aside to marinate.
Now heat a wok over a medium heat and stir in 1 tablespoon of the oil. When hot, add the eggs and cook, without moving them, for about 15 seconds, then use a spatula to move them around and break up the egg into small pieces. Transfer the cooked egg to a bowl.
Wipe your wok clean with paper towel and add another tablespoon of oil. Add the prawns and cook for a couple of minutes until almost cooked through and then add the sliced char sui pork.
Now add the garlic, galangal and finely chopped spring onions (scallions) and fry for another 30 seconds, moving everything around in the wok. Stir in the sliced onion and (bell) peppers and fry for another minute. Add the sugar snap peas and bean sprouts and stir it all well to combine. Pour this mixture into a bowl and wipe your wok clean with paper towel.
Add the remaining oil to the wok and stir in the soaked noodles and curry powder. Fry for about a minute while stirring continuously to ensure the curry powder coats the noodles. Pour everything back into the wok, including the sauce, and again stir well to combine.
To serve, garnish with the sliced spring onions and spur chillies and a sprinkle of roasted chilli flakes, if liked.

Indian Chaat

February 21, 2013 By Dan Toombs 10 Comments

I love chaat as a snack and side dish

chaat curry — Chaat is a nice and healthy curry

All over India, Pakistan and Bangladesh, chaat - chickpea curry - is eaten and enjoyed. Often it is eaten by hand or rolled into hot fresh flatbreads. Double this recipe and it could actually be a nutritious main course.

Chaat can be eaten hot or cold. Served cold, it makes perfect picnic grub.

I like my Chaat to be served quite spicy. In fact I add a lot more green chillies than I suggest in the recipe. Naga chillies taste fantastic with this dish.

This is a nice on for all you out there who, like me, are trying to eat less meat during the week without compromising on taste. No... I will never be a vegetarian but it's nice to know that I can eat curries like this and not miss meat on my meat-free days.

Love Indian Vegetarian Recipes? Why not try one of these too...

All Indian Vegetarian recipes

Rice

See more Indian Rice Recipes →

Naan

See more Indian bread recipes →

Dahls

See more Dal Recipes →

Yield: 4

How To Make Chaat

Ingredients

2 x 400ml tins chickpeas
2 teaspoons rapeseed oil
1 tablespoon garam masala - my recipe is here
1 cinnamon stick
3 bay leaves
1 small onion - finely chopped and blended to a paste with a little water
1 x 400ml tin of chopped tomatoes - blended
3 x green chilli peppers - chopped
1 tablespoon garlic paste
1 tablespoon ginger paste
1/2 teaspoon sugar
A pinch of turmeric
1 teaspoon chilli powder
Salt and pepper to taste
2 tablespoons chopped coriander

Instructions

Heat the rapeseed oil in a large pan.
When hot, throw in the cinnamon stick and the bay leaves and allow the oil to take on their flavour for about 30 seconds.
Pour the blended onion into the hot spiced oil and fry for about eight minutes. It should become lightly browned.
Add the tomatoes and the chopped chillies along with the garlic and ginger pastes.
Now add the sugar, turmeric and a pinch of chilli powder and stir to combine.
Dump in the chickpeas and simmer for a further five minutes.
Season with salt and pepper to taste, add a bit more chilli powder if needed and sprinkle the chopped coriander over the top.
Mix well and serve hot with rice and/or fresh naans.

Sho-Coo-Tee Chicken

February 20, 2013 By Dan Toombs 9 Comments

This is a truly unique and delicious chicken curry

Sho-Coo-Tee chicken curry — A Bangladeshi curry that is oh so good!

Those of you who have tried my Goan Xacutti recipe will no doubt know how much I love Goan food. Chicken Xacutti is one of my favourite Goan dishes of all. This dish is a Goan-Bangladeshi mix called Sho-Coo-Tee the Bengali pronunciation of Xacutti. Xacutti is actually the name of a cooking style.

Here I offer you another of the amazing recipes by my friend Mo - head chef at Table Talk in Middleton St George.

This is a recipe for Sho-Coo-Tee, a Bangladeshi interpretation of the famous Goan curry.

Sho-Coo-Tee is in fact the Bangladeshi pronunciation of Xacutti. Mo's recipe is slightly different. He uses a spinach filling which is equally as nice. I didn't have any spinach on hand so I will show you his recipe for the chicken roulades at a later date.

Chicken wraps boiling away — Veal wrapped in chicken boiling away.

The main Goan ingredients are the coconut cream and curry leaves and the Bangladeshi input is the paanch poran.* You will love the flavour this five spice Indian blend offers to this dish.

I hope you try this chicken curry... it is amazing!

International & UK Orders

Yield: 4

How To Make Sho-Coo-Tee - A Spicy Coconut And Chicken Curry

Ingredients

Sho-Coo-Tee paste - recipe follows
8 large boned and skinless chicken thighs
My lamb keema, minus the peas and substituting lamb with veal
Oil for deep frying
1 tablespoon of Paanch Phoron*
2 large onions - thinly sliced
4 tablespoons of pure ghee (clarified ghee)
2 tablespoon of date molasses**
2 green chillies - finely chopped
4 cloves of garlic
3 tomatoes quartered
4 tablespoons chopped coriander
3 bay leaves
1 1/2 cups (400ml) coconut milk
6-10 Fresh curry leaves
Vegetable oil (for deep frying)
Salt & Pepper to taste
A pinch of turmeric
1 teaspoon paprika

Instructions

Heat the oil in a large wok or frying a pan and fry the sliced onions until golden brown and crispy. Place on paper towels to soak up the excess oil.
Quarter the tomatoes, sprinkle salt & pepper and bake in a low oven until crisp - similar to store bought sun dried tomatoes but better. This will take about 40 minutes though the flavour will intensify if you bake for longer.
In a saucepan add four tablespoons of ghee and when hot add one tablespoon of paanch phoron*, 3 bay leaves and stir-fry for a further couple of minutes.
Toss in the crisp onion slices, the tomatoes, two finely chopped green chillies and two tablespoons of the date molasses.
Simmer for five minutes on low heat, stirring constantly until nice and mixed. Be careful not to burn the molasses as it catches easily to the bottom of the saucepan. Set aside.
Chicken Roulade Preperation
Make my lamb keema recipe substituting the the lamb mince with veal mince and omitting the peas. You will have some left over to enjoy the next day.
Pound the chicken thighs with a mallet to tenderise. Sprinkle both sides of the thighs with a pinch of turmeric and paprika powder.
On the inside of the butterflied thighs add a thin layer of the cooked veal keema and roll the thighs tightly in plastic wrap. Roll very tightly to ensure the meat doesn't open while boiling.
Boil in water for 10 minutes until cooked then leave aside to cool before unwrapping the cling film.
For the Sho-Coo-Tee sauce
In a sauce pan add a cup of coconut milk, four tablespoons of natural plain yogurt and 10 fresh curry leaves and bring to boil and then stir in the Sho-Coo-Tee paste (the fried onion and tomato paste) you made earlier.
You can serve the sauce as is or blend to a smooth sauce.
Slice the chicken thigh roulades diagonally and brown in oil or ghee for a further further five minutes.
Serve with the Sho-Coo-Tee sauce with rice or fresh naans.

*Paanch Phoron translated ‘5 spices’ is a whole spice blend of equal parts of spice including fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds and fennel seeds. You can blend your own though the whole spice mix is readily available at Asian shops.
**Thick dark brown syrup extracted from refining dates – readily available in Asian grocery stores. This is to add sweetness. If you can't find it where you live, use the same amount of normal molasses though the flavour will be different.

The chicken and lamb used in this recipe were supplied by my friends at Farmer's Choice.

Prawn and Pineapple Curry - Ana Chingri

February 17, 2013 By Dan Toombs 2 Comments

I think you're going to love this prawn and pineapple curry!

This prawn and pineapple curry was a real eye-opener for me. You see, I'm not all that crazy about pineapple so I usually don't order or make curries that include pineapple. This recipe, however was sent to me by Mo - the chef at Table Talk - my favourite local Indian restaurant. I decided I had to give it a go.

I liked it so much, it was featured in my first cookbook 'The Curry Guy'.

What is this prawn and pineapple curry like?

You are going to get some delicious flavours with this curry. It's sweet, savoury, tangy and spicy: everything you could ask for in a good curry.

The pineapple is blended and used in the curry and also as a pineapple chutney side.

The roasted garlic tastes so nice with the blended pineapple. If you don't have a gas flame to roast the garlic, you could just place a head of garlic in a low oven, topped with butter for about an hour.

What do you serve with this prawn and pineapple curry?

If you'd like to make your curry into a feast, you've come to the right place. You could just go for a side of Basmati rice or mushroom fried rice.

If you'd like to make naans, why not try one of these? Instant naans, Peshwari naans, stove top naans, keema naans, garlic naans, tandoor naans (if you have a tandoor oven), or if you're cooking outdoors, karahi naans. Oh, and really easy but just as delicious are homemade chapatis.

You might also like to serve this with a good and easy tarka dal or slowly simmered dal makhani.

Want to start your prawn and pineapple curry meal off right? How about fried shop bought poppadoms or if you're feeling ambitious, make your own poppadoms from scratch and serve them with coriander chutney, red onion chutney, and/or tamarind chutney.

Yield: 2 - 4

Ana – Chingri (Prawn & Pineapple)

Ingredients

6 garlic cloves, unpeeled
1 pineapple
1⁄2 tsp roasted cumin seeds
4 fresh green chillies,
very finely chopped
4 tbsp chopped coriander (cilantro), plus extra to serve
2 tbsp rapeseed oil
1 tsp mustard seeds
1⁄2 onion, finely chopped
1 tbsp garlic paste
2 Indian bay leaves (cassia leaves)
1 tsp ground cumin
1 tsp chilli powder
1⁄2 tsp ground turmeric
1 tomato, chopped
2 tbsp tomato purée (see p19) 500g (1 lb) raw prawns (shrimp),
shelled and deveined Juice of 1 lime
Salt

Instructions

Roast the garlic cloves directly over a gas hob flame on a skewer or in a dry frying pan, turning them as they roast, until blackened all over. Set aside to cool.
Using a large, sharp knife, cut the pineapple in half lengthways and scoop out most of the flesh from the centre. Place the scooped- out pineapple in a blender, add the cumin seeds and 1⁄2 tsp salt, and squeeze the roasted garlic out of their skins into the blender. Blend to a paste then transfer to a bowl.
Add the fresh chillies and chopped coriander (cilantro) to the pineapple paste and mix well. Reserve 2 tbsp for the curry and store the rest in the fridge until ready to serve.
Heat the oil in a large saucepan over a high heat and add the mustard seeds. They will begin to pop. When they do, reduce the heat to medium-high and add the onion along with a pinch of salt. Fry until translucent and soft, then stir in the garlic paste and fry for a further 30 seconds.
Add 4 tbsp water, the bay leaves, cumin, chilli powder, turmeric and the reserved 2 tbsp pineapple paste. Cook for a further 2 minutes then add the chopped tomato and tomato purée.
Throw in the prawns (shrimp) and stir into the sauce until cooked through. Check for seasoning and spoon into the hollowed-out pineapples. Top with chopped coriander and a squeeze of lime juice, and serve with the spicy pineapple paste, and some homemade naans or chapatis.

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I hope you enjoy this prawn and pineapple curry. If you do try it, please leave a comment. I'd love to hear from you.

Indian Mint Sauce (Mint Raita)

February 12, 2013 By Dan Toombs 1 Comment

Indian mint sauce just like you find at the best curry houses.

You know that Indian mint sauce you get served whenever you order poppadoms or samosas? Well, it's really easy to make. This is a recipe I get asked for regularly so I decided it was time to show you the recipe.

About this Indian mint sauce recipe

This must have been one of the first recipes I learned to prepare when I was researching for my cookbook 'The Curry Guy'. In fact, you may have seen an earlier version on my blog which was quite similar but this Indian mint sauce is now my 'go to' recipe.

If you like poppadoms (who doesn't) then you will know the flavour of Indian mint sauce. It does come both thick and runny and you will see how to do both in this recipe.

Indian mint sauce is probably the most popular dip at curry houses and you can make it quickly and easily at home.

Mint raita — The above mint sauce was thinned with a little milk.

What do you serve Indian mint sauce with?

Just in case you don't already know, in addition to poppadoms and samosas, this sauce goes with pretty much everything you order at your local curry house.

So if you would like a few other ideas for serving your Indian mint sauce, you should definitely try it on lamb seekh kebabs, chicken pakoras and onion bhajis. I have three onion bhaji recipes for you to try: curry house style fried onion bhajis, baked onion bhajis and also air fryer bhajis. Take you pick.

On the topic of naans, why not try my instant naans, Peshwari naans, stove top naans, keema naans, garlic naans, tandoor naans (if you have a tandoor oven), or if you're cooking outdoors, karahi naans?

All of these will go very well with Indian mint chutney! You might also like to try it with homemade chapatis.

Why is this mint sauce not green?

You will find this delicious sauce served at many restaurant in a bright green colour. The recipe for that is the same. You just need to add green food colouring to get the green colour.

If you do decide to do that, you should know that there is absolutely no difference in flavour so I normally don't add the colouring.

Make this Indian mint sauce recipe your own

Feel free to play with the recipe. You can't go wrong by adding coriander, your hot sauce of choice, grated cucumber, roasted cumin... more garlic! Indian mint sauce is usually just like what you see in the recipe card below but you can adjust and play with the recipe if you like.

Tailor to your own taste so feel free to experiment.

Why do you use shop bought mint sauce instead of fresh mint?

This is very much a British Indian Restaurant (BIR) style raita. Shop bought mint sauce is used instead of fresh mint which gives the raita its recognisable flavour. I use Coleman's though you can use any good quality mint sauce.

How do you adjust the thickness of the sauce?

If you've been to as many curry houses as I have, you will probably know that Indian mint sauce is often thick and it can also be thin.

The recipe is the same. If you prefer a thinner sauce, just stir in a little milk until you are happy with the consistency.

Step by step photos

Ingredient for Indian mint sauce — Get your ingredients together before starting. If you prefer a thinner sauce, use a little milk or try blending it which will make the sauce really runny.

The Indian mint sauce ingredients in a bowl — Place all of your ingredients in a bowl and whisk them together. That's it. Done.

If you enjoy this raita try my other chutneys and dips:

Coriander & Coconut Chutney

Tomato Chutney

Coriander & Mint Chutney

Coconut, Tomato & Chilli Chutney

Tomato, Onion & Chilli Chutney

Spicy Coriander Chutney

Garlic Chutney

Making mint raita — Adding milk in small amounts with thin the sauce.

Yield: 4

Indian Mint Sauce

Prep Time 5 minutes

Cook Time 2 minutes

Total Time 7 minutes

Ingredients

300ml plain yogurt
1 tablespoon garlic and ginger paste
1 - 3 fresh green chillies - finely minced
Juice of 1 lime
1 – 2 tablespoons commercial mint sauce of your choice
Salt to taste

Instructions

Place all of the ingredients in a mixing bowl.
Stir it all up until combined. If you like a thinner sauce, use a whisk.
Cover and place in the fridge for at least one half hour before serving.

Indian Roast Leg of Goat

February 11, 2013 By Dan Toombs 19 Comments

More people need to try roast leg of goat raan. It's fantastic!

We don't cook enough with goat in this country. If you're thinking of trying it, this goat raan is a great place to start.

This goat raan is slowly cooked until fall apart tender and the marinade just makes it!

Goats mainly bred in the UK for their milk, unlike other parts of the world where it is hugely popular and even a delicacy.

The thing about goat meat is that it tastes great. The meat of young kid goats, like I used here is very similar to Spring lamb.

Older cuts can be cooked into curries as you would beef or lamb and mutton with outstanding results. Or they can be used for a more authentic slowly roasted goat raans.

Roast leg of goat, rare on the inside and charred on the outside!

Health benefits of eating goat raan...

Want to hear the good news? Goat meat is also lower in cholesterol and fat than pork, beef and lamb and it's high in iron and protein.

I hope that the recent bad press about certain processed ready made meals will encourage some of you to get out there and try something new. If you have a hard time finding goat meat, any good butcher should be able to source it for you.

Where is goat meat eaten most?

In India goat is often referred to as mutton. So when you order a mutton raan there, it is likely to be goat.

Goat meat is eaten all over Asia and it is also very popular in other parts of Europe and Central America. It is becoming more popular here in the UK now though.

This quick roast goat raan is cooked until charred on the exterior but still medium rare in the centre. There really isn't anything not to like.

If using an older goat, try placing it covered in the oven for 3 hours at 150c/300f or until the meat is cooked through and really tender. You can then place it under the grill to char the exterior for a few minutes.

Working ahead...

This goat raan recipe takes a couple of days due to the long marinating time.

The yogurt and spice marinade not only gives the meat a great flavour, it also helps tenderise the meat.

If you like this goat raan recipe, you might like to try some of these too...

Goat Paya
Goat curry from Trinidad
Rajasthani Goat Curry

Yield: 2

Marinated Roast Leg Of Goat

Ingredients

1/2 leg of goat
200ml Greek yogurt
1 tablespoon garlic paste
5 cloves garlic - cut into 2mm slivers
1 tablespoon ginger paste
2 green chilli peppers - finely chopped
1 teaspoon cumin
1 tablespoon garam masala
Juice of 3 limes
Salt and pepper to taste

Instructions

In a blender, blend the yogurt, garlic paste, ginger paste, green chillies, cumin, garam masala and lime juice to a smooth paste.
Using a sharp knife, stab holes in the meat and fill each with a garlic sliver. The insertions can be quite large so the the marinade soaks into the meat.
Using your hands, rub the spice marinade into the meat.
Cover the leg of goat and store in the fridge for 24 to 48 hours. The longer the better.
When ready to cook bring the goat leg to room temperature and pre-heat your oven to its highest temperature.
Place the goat leg on a rack in the centre of the oven and roast for 40 minutes.
Reduce the temperature to 200c (400f) after 40 minutes and cook for approximately 20 more minutes.
I say approximately because ovens do vary. One hour in my oven will produce a leg roast that is nicely charred on the outside and medium rare in the centre.
To serve, cut the meat off the bone and then cut into thin slices. Goat meat can be a bit tougher than lamb so cutting it nice and thin will ensure it's easy to eat.

I hope you enjoy this goat raan recipe. If you do try it, please leave a comment. I'd love to hear from you.

This lamb biryani recipe from Sheba is now a family favourite.

About this lamb biryani recipe

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Can you work ahead?

Step by step photos

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This lamb karahi recipe is from my book 'The Curry Guy Bible'

This lamb karahi isn't for most dieters.

You will find this recipe really easy to make!

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If you have a tandoor and want to make tandoori naans, this is how it's done.

How do you prepare the dough for these tandoori naans?

Will you get better results with one of those naan doughs?

Working ahead

Heating your tandoor oven

Do you need any special equipment for cooking tandoori naans in a tandoor oven?

Tandoori naans in step by step photographs

How do you put the naan in the tandoor?

Tandoor safety

Are heat proof gloves necessary?

Special instructions for slapping the naan into the oven.

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