How to cook… Chicken Tikka


Serves 4 as a starter

So popular is Chicken Tikka that you can now find it in everything from sandwiches to pastas and wraps to pizzas. But still nothing beats a beautifully cooked chicken, served with crunchy salads and your favourite chutneys and pickles.

What you need…
• 400g chicken breasts, cut into bite-sized chunks
• juice of 1 lemon
• 0.5 recipe of Tikka Marinade

How to make it
1. Squeeze the lemon over the chicken, rub it in well and leave for 15 minutes. This will degrease the chicken and also helps the chicken absorb the marinade.
2. Shake off the excess lemon and coat the pieces in the Tikka Marinade. Leave for at least 15 minutes but preferably 24–48 hours.
3. Preheat your oven to 170 C. Place the pieces on a baking tray, ensuring all the pieces are kept well apart and cook for 15 minutes, turning once. Check one of the largest pieces to ensure it’s cooked. If not return to the oven.
4. Serve with salads, chutneys and pickles.

Chicken Tikka is the perfect for the barbeque, including getting those blackened edges achieved by the tandoor oven.
Chicken Tikka, just add salads and pickles.

If you like this you should try our
Medium Chicken CurryChicken MadrasChicken VindalooChicken BhoonaButter Chicken

What’s a curry lover’s favourite Abba song? … Tikka a Chance on Me.

Chicken Ghee Roast


Delicious food from a great chef blogger…

Recipe… Okra with coconut and chilli




Makes enough for a side dish for 2 people to share

• 1 tbsp desiccated coconut
• 2-3 small red dried chillies
• 10 lady’s fingers (okra)
• 1 red onion
• 2 tbsp oil
• 1 tsp salt

1. Mix the coconut and chillies and mix together with a small bit of water. This is best done with a pestle. Do not blend as you want a rough mixture. Set aside.
2. Wash okra well and slice into small chunks.
3. Finely chop onion.
4. Heat oil in a non-stick pan until medium hot and add onion. Fry until they start to brown.
5. Add the okra and stir through. Cook until the okra softens.
6. Add salt and some water if the dish is sticking. Cook for a further 2 minutes.
7. Add coconut and chilli mix. Mix well and heat through.

Melanie’s Taj Maholla Chicken in Butter Sauce & Bollywood Basmati Rice — The Recipe Hunter


Guy’s Big Bite had a one-on-one with a chef at an Indian restaurant and featured this recipe on his show.

via Melanie’s Taj Maholla Chicken in Butter Sauce & Bollywood Basmati Rice — The Recipe Hunter

Crispy Coriander Pakora —


These tasty fritters made with coriander leaves (cilantro) are incredibly crispy and flavorful. These golden bite size savory snack is a wonderful rainy day comfort food. It is an awesome thing to snack on with your tea or can be a wonderful starter at your cocktail party. Coriander is a quintessential ingredient in Indian cuisine. […]

via Crispy Coriander Pakora —

How to make idli/ dosa batter


Delicious South Indian staple.

Mutton Liver Fry — Taste Buds


Mutton liver is an organ meat that is very high in nutritional value. It can be fried, boiled, baked or broiled into various savory dishes. The liver is considered to be the most nutritious part of the lamb. It is very rich in proteins, iron and Vitamin. It is very important not to overcook mutton liver as […]

via Mutton Liver Fry — Taste Buds

Goan Sausage Meat Recipe


Where Portugal meets India…

Roasted corn with lemon and spice


Roasted corn

This is a simple street snack you’ll find all over the sub-continent. For that delicious roasted taste the vendors finish cooking the corn in the coals, leaving on the leaves so the corn is protected. You can try the same on the barbecue at home or try to replicate under the grill. On the street it’s eaten with your hands, of course.

For 2 people

4 corn on its cob (with leaves on if you can get them)
A lemon cut into halves or quarters
A large spoonful of mixed tandoori spice (or any mixed spice you choose)
A small spoonful of salt, preferably sea sea salt with large grains

1. Cook cobs over barbeque until corn is soft (finish off for a few seconds in the coals if you have leaves to protect the corn). Use the grill if it’s cold and raining.
2. Mix the spice and salt together and add to a plate with the lemon pieces.
3. Once corn is ready rub the lemon into the spice and salt mix and then rub generously over the corn.
4. Eat immediately.


Recipe… Prawn Salad with Chilli Jam


chill jam

Prawn Salad with Chilli Jam
Serves 2

What you need
• 1 medium-sized cucumber, skinned and chopped into cubes

• 1 green pepper chopped into cubes
• 1 onion chopped
• 6 small plum tomatoes halved
• 1/2 tsp rock salt
• 1/4 lemon
• 3 tbls vegetable oil
• 15 medium-sized prawns
pinch of ground turmeric
• pinch of chilli powder
• 1/2 tsp black mustard seeds
• 1/2 tsp cumin seeds
• 1/2 tsp chopped garlic
• small bunch fresh coriander roughly chopped

How to make it
1. Mix all salad ingredients with salt then squeeze lemon over the top. Set aside.
2. Heat 2 tbls of vegetable oil to medium heat. Add turmeric and chilli powder for 30 seconds, making sure it is fully absorbed into the oil.
3. Add prawns and fry until they turn pink (about 4 minutes). Remove prawns with a slotted spoon and add to the top of the salad.
4. Add the other tbls of vegetable oil and bring to a high heat (almost smoking).
5. Cook the seeds and garlic until the seeds pop (this will only take a few seconds).
6. Pour the oil mixture over the prawns. You can keep back the seeds if you prefer as it’s the taste from the oil you want. Top with coriander leaves.
7. Serve with a chilli jam as a dipping sauce.

I used Bhut Jaloka Chilli Jam from the Chilli Jam Factory.

• A full range of chilli jams from the Chilli Jam Factory are available from Lockie’s Shellfish.

Recipe… Sindhi Biryani


Sindhi_Biryani (Wiki).JPG

Sindhi Biryani
Serves 5
Cooking time 40–45 minutes

What you need
• Chicken ½ kg
• Rice 300 gm
• Plum 100 gm
• Whole mix spice as required
• Big green chillies 5–6
• Mint leaves ¼ bunch
• Coriander leaves ¼ bunch
• Potatoes 3–4
• Yellow colour as required
• Tomatoes 4
• Lemon sliced 2
• Onion 2
• Turmeric 1 tbsp
• Chilli powder 1 tbsp
• Rose water 3 tbsp
• Ghee 1 cup
• Ginger garlic paste 2 tbsp
• Yogurt 250 gm
• Nutmeg powder ½ tsp
• Salt to taste

How you cook it
Peel potatoes, cut into cubes and boil with a little yellow colour and water as required.
2. Now remove the slightly boiled potatoes and shallow fry with a little oil. Then remove potatoes and keep aside.
3. In a pan heat ½ cup ghee, add 2 chopped onion and fry till golden brown. Then add 2 tbsp ginger garlic paste and ½ kg chicken.
4. Fry well on high flame till chicken is a little tender.
5. Simmer the flame, add 1 tbsp chilli powder, 1 tbsp turmeric, salt to taste and whole spices as required. Cook for 2–3 minutes.
6. Now add 250 gm yogurt and mix well.
7. Also add fried potatoes, cover and simmer on low flame for 10 – 15 minutes.
8. Now add 4 tomatoes cut into halves, 100 gm plum, ¼ bunch coriander leaves, ¼ bunch mint leaves and 5 – 6 green chillies. Turn the flame off.
9. Boil water in a pan, add a little salt and 300 gm rice, boil rice till tender.
10. Spread boiled rice on top of chicken mixture.
11. Now spread ¼ cup melted ghee on top of rice, dissolve a pinch of yellow colour in rose water, spread on top of rice.
12. Sprinkle ½ tsp nutmeg powder on top and simmer on low flame for 8–10 minutes.
Recipe courtesy of Zaynub Mahmood
Photo: Miansari66 Wikipedia

Prawn or Fish Curry (quick and easy)


Prawn or Fish Curry (quick and easy)

Prawns are delicious in curry, giving a firm bite and a gorgeous taste. Raw prawns need between eight and 15 minutes to cook depending on size. Cooked prawn merely need to be heated through and will take just a few minutes.

Ingredients (serves four)
• 675g peeled prawns or fish cut into chunks
• 485g Madhuban sauce*
• 2 tbls finely chopped coriander (optional)
• A few toasted almond flakes to garnish (optional)
• A few curls of fresh coconut to garnish (optional)
• A few coriander leaves to garnish (optional)

Method (cooking time five to eight minutes)
1. Thoroughly mix the prawns with the sauce in a large wok, karahi or saucepan.

2. Put the pan on a stove ring at medium and stir occasionally until the contents are simmering.

3. Stir in the coriander and add a little water if the sauce needs loosening. Cook through for a couple more minutes.

4. Serve with rice and chutneys.

Courtesy of Madhuban Curry Sauces

Dhal Makhani (Buttery lentils)


Dhal Makhani (Buttery lentils)

Ingredients (serves four)
• 150g whole urad dhal (black lentils)
• 50g rajma (red kidney beans)
• 50g chana dhal
• 10g ginger, peeled
• 2-3 garlic cloves
• 1 tspn chilli powder
• Salt to taste
• 50g ghee (butter)
• 1 tspn cumin
• 0.5 tspn fenugreek seed
• 100g tomato puree
• 100g ghee (butter)
• 30g cream
• 0.5 tpsn garam masala


1. Soak all the lentils (urad, rajma and chana dhal) in water for six hours or preferably overnight.

2. Boil the soaked lentils with ginger, garlic, chilli and salt, and simmer on low heat for three to four hours until lentils are well cooked. Drain off excess water and mesh the lentils lightly.

3.  To make tadka, heat the ghee (butter) in a pan until hot and add the cumin seeds and fenugreek seeds and stir until they crackle. Add garlic and fry until beginning to colour. Add garam masala, tomato puree and stir for a minute. Add to the cooked dal, mixing well. Bring the dhal to the boil again adding the chilli powder, ghee (butter) and cream.

Recipe courtesy of Gurkha’s Inn, Greenwich (Greenwich Curry Club Restaurant of the Year 2011).