How to cook… Chicken Rogan

On May 17, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

It’s safe to say you need to like tomatoes to enjoy Chicken Rogan. A medium-strength dish, it’s based on a classic curry with the addition of the extra tomatoes and red pepper mimicking the redness of the authentic lamb version.

What you need…
• 2 Tablespoons ghee
• 1 teaspoon cumin seeds
• 1 teaspoon garlic paste
• 600ml Base Curry Sauce
• 2 Tablespoons tomato ketchup
• 800g chicken, cut into bite-sized pieces
• 0.5 red pepper, cut into small chunks
• small handful fresh coriander, finely chopped
• 1.5 teaspoons garam masala
• salt to taste
• 2 tomatoes, cut into segments

Spice Mix 1
• 1 Tablespoon mild curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon chilli powder
• 1 teaspoon vinegar

How to make it…
1. Heat the rest of the ghee to a high heat. While it is heating up mix the Spice Mix with the vinegar and enough water to form a sloppy paste.
2. Add the cumin seeds and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one seed.
3. Add the garlic paste and cook for 1 minute on a lower heat. You may have to remove the pan from the heat initially to stop the paste burning. (If it burns then throw it away and start again.)
4. Add the Spice Mix paste and cook for 2 minutes. It should now be thick and gloopy.
5. Add the Base Curry Sauce and the tomato and cook for 2 minutes.
6. Add the chicken and red pepper, mix well and cook for five minutes.
7. Add the coriander stems, garam masala and salt, and cook for 2 minutes.
8. Add the tomatoes and continue cooking until the chicken is fully cooked. The tomatoes should be soft but not broken down

**CHEF’S TIP**
Avoid overripe tomatoes for this dish or they will break up too easily.

**Chicken Rogan**. Extra tomatoes anyone?

If you like this you should try our…
Prawn Rogan • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Dopiaza • Chicken Dhansak
What’s red and square? … an uncool tomato.

How to cook… Butter Chicken

On May 17, 2020March 11, 2026 By In Recipes12 Comments

Serves 4 as a main dish

Butter Chicken is probably the most moreish Indian dish. Marinated in Tikka Marinade, cooked in the oven or grill, then added to a sauce with lots of butter and cream, this is a rich and delicious dish that will have you mopping up the last drips with your nan bread.

What you need…
• juice of 1 lemon
• 800g chicken breast or deboned thigh, cut into bite-sized pieces
• 1 recipe Tikka Marinade
• 150g unsalted butter
• 2 onions, finely chopped
• 1 teaspoon garlic paste (or finely chopped)
• 1 teaspoon ginger paste (or finely chopped)
• salt to taste
• 6 fresh tomatoes, chopped
• 1 teaspoon sugar (optional, if you like it sweet)
• small handful fresh coriander (chop up the stems to add to the curry and set aside the leaves for garnish)
• 1–3 fresh green chillies (depending on the heat you prefer)
• 100ml cream

Spice Mix
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon cumin powder

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 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. Place the chicken pieces on a grill tray (you can use skewers if you choose) making sure you do not cram the pieces too closely together. Grill until the chicken is half-cooked and still pink inside (you can check this by cutting through a large piece). This will take approximately 6–10 minutes on a high heat, turning the chicken once during this time. Set aside and cover to keep warm.
4. Heat 100g of the butter on a low-medium heat until melted, add the onion and cook until it starts to brown (about 4–5 minutes).
5. Add the garlic and ginger, and cook for 1 minute.
6. Add the Spice Mix, salt and chillies, stir well and cook for 1 minute.
7. Add the tomatoes and coriander stems cook for 3-4 minutes, then add 250ml water and cook for a further 2–3 minutes.
8. Transfer the ingredients to a blender (or use a hand blender) until smooth.
9. Return the mixture to the pan and reheat for a couple of minutes before adding the chicken (use the juices that will have drained from the chicken for a better taste) and cook gently for 3–4 minutes. You can now add in the optional sugar.
10. Add the cream, the other 50g of butter and and cook on a low-medium heat until the chicken is cooked (about 5 minutes). To check the chicken is cooked, remove and cut through one of the larger pieces.
11. Serve, garnished with the coriander leaves.

**CHEF’S TIP**
You might come across some versions of this dish with less butter and cream. Seriously, what’s the point? This is Butter Chicken, just enjoy it.

**Butter Chicken**, rich in butter, cream and tomatoes.

If you like this you should try our…
Butter Paneer • Chicken Tikka Masala • Mughlai Malai Kofta • Prawn Korma • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Tikka Masala
Get rid of margerine and the world will be a butter place.

How to cook… Chicken Tikka

On May 16, 2020March 11, 2026 By In Recipes1 Comment

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.

**CHEF’S TIP**
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 Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Butter Chicken
What’s a curry lover’s favourite Abba song? … Tikka a Chance on Me.

How to cook… Keema Muttar

On May 15, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

This is a dry, dark, aromatic Punjabi dish, with lovely splashes of colour thanks to the addition of the peas. This is a hearty dish, excellent with rice or mopped up with chapati. Although it’s traditionally a dry, meaty dish, you can add more Base Curry Sauce if you like your curries with more sauce or more yoghurt if you like them a bit creamier.

What you need…
• 4 Tablespoons ghee
• 5 garlic cloves, roughly chopped
• 1–5 chillies, roughly chopped, depending how hot you like your curry (optional)
• 1 teaspoon ginger paste
• 800g lamb mince
• 400ml Base Curry Sauce
• 2 Tablespoons tomato ketchup
• 0.5 onion, roughly chopped
• 1 small handful fresh coriander, finely chopped
• 1 teaspoon garam masala
• 200g peas (frozen are good)
• 1 Tablespoon yoghurt
• salt, to taste

Spice Mix 1
• 2 cloves
• 1 cardamom
• 1 cinnamon stick (about 10cm long)

Spice Mix 2
• 1 teaspoon turmeric powder
• 1 teaspoon paprika powder
• 1 teaspoon chilli powder
• 0.5 teaspoon cumin powder
• 0.5 teaspoon coriander powder

How to make it…
1. Heat the ghee to a high heat. Add the Spice Mix 1 to the pan and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding the cardamom.
2. Add the garlic and the (optional) chillies, turn down the heat and cook for 2 minutes. You may have to remove the pan from the heat initially to stop it burning. If it burns then throw it away and start again.
3. Add the ginger paste and fry for 1 minute.
4. Add the mince, coat it well with the mixture and fry until all the dark red colour of the mince has turned brown. Make sure you break down all the chunks of mince. This will take about 3–4 minutes.
5. Add the Base Curry Sauce and Spice Mix 2, stir well and cover the pan. Cook (covered) for 20 minutes on a medium heat, stirring occasionally.
6. Add the tomato ketchup, coriander stems and garam masala and onion, mix well and simmer gently (uncovered) for 3 minutes, stirring occasionally.
7. Add the peas and cook for 2 minutes.
8. Add the yoghurt and salt, mix well and cook until everything is heated through. This should take about 2 minutes.
8. Serve, garnished with the coriander leaves.

**CHEF’S TIP**
One of the great things about peas in a curry dish, like a great Keema Muttar, are their bright colour. Ensure you add them at just the right time and they are not over-cooked or they will lose that vibrant colour (think mushy peas at the fish ‘n’ chip shop).

**Keema Muttar**, a Punjabi classic you’ll find in many Indian restaurants.

If you like this you should try our…
Mughlai Malai Kofta • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona
Last time I ordered a Keema Muttar the police burst in the restaurant to speak me. Luckily it was a case of mince-taken identity.

How to cook… Keema Aloo

On May 15, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

This is a dry, dark, aromatic Punjabi dish, made extra hearty with the potato. Although it’s traditionally a dry, meaty dish, you can add more Base Curry Sauce if you like your curries with more sauce or more yoghurt if you like them a bit creamier.

What you need…
• 2 potatoes, peeled and cut into 5cm chunks (you need about 12 pieces)
• 4 Tablespoons ghee
• 5 garlic cloves, roughly chopped
• 5 chillies, roughly chopped, depending how hot you’d like your curry (optional)
• 1 teaspoon ginger paste
• 800g lamb mince
• 200ml Base Curry Sauce
• 2 Tablespoons tomato ketchup
• 0.5 onion roughly chopped
• small handful fresh coriander (chop up the stems to add to the curry and set aside the leaves for garnish)
• 1 teaspoon garam masala
• 1 Tablespoon yoghurt
• salt, to taste

Spice Mix 1
• 2 cloves
• 1 cardamom, cracked but not crushed
• 1 cinnamon stick (about 10cm long)

Spice Mix 2
• 1 teaspoon turmeric powder
• 1 teaspoon paprika powder
• 1 teaspoon chilli powder
• 0.5 teaspoon cumin powder
• 0.5 teaspoon coriander powder

How to make it…
1. Boil the potatoes and, when cooked, cover in cold water and set aside.
2. Heat the ghee to a high heat. Add the Spice Mix 1 to the pan and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one cardamom.
3. Add the garlic and the (optional) chillies, turn down the heat and cook for 2 minutes. You may have to remove the pan from the heat initially to stop it burning. (If it burns then throw it away and start again.)
4. Add the ginger paste and fry for 1 minute.
5. Add the mince, coat it well with the mixture and fry until all the dark red colour of the mince has turned brown. Make sure you break down all the chunks of mince. This will take about 3–4 minutes.
6. Add the Base Curry Sauce and Spice Mix 2, stir well and cover the pan. Cook (covered) for 20 minutes on a medium heat, stirring occasionally.
7. Add the tomato ketchup, coriander stems and garam masala and onion, mix well and simmer gently (uncovered) for 5 minutes, stirring occasionally.
8. Add the potato, yoghurt and salt, mix well and cook until everything is heated through. This should take about 2 minutes.
9. Serve, garnished with the coriander leaves.

**CHEF’S TIP**
If you don’t want whole spices in your curry you can skip stage 2 and add an extra teaspoon of garam masala in stage 7 instead. This recipe will create a dryish dish but if you like more sauce with your potatoes simply add more Base Curry Sauce.

**Keema Aloo** might be underrated but it’s the dish you’ll see the restaurant owner eating at the end of the night.

If you like this you should try our…
Mughlai Malai Kofta • Lamb Madras • Lamb Vindaloo • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona
Why couldn’t the mince go out to play with his friends? … because he was grounded.

How to cook… Tandoori Chicken

On May 14, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a starter

It’s hard to resist this classic Indian dish. Marinated in the delicious spices of the Tandoori Marinade and then cooked in a tandoor, Tandoori Chicken makes a great starter with salads and pickles. You can create this classic dish at home using your oven – even down to the iconic charred edges.

What you need…
• 4 chicken thighs, skinned and trimmed of excess fat
• juice of 1 lemon
• 1 recipe of Tandoori Marinade

How to make it…
1. Make 2–3 small cuts about 3mm deep into the flesh of each thigh. This helps the chicken absorb the the marinade and gives the cooked thighs a nice look too.
2. Squeeze the lemon over the thighs, rub it in well and leave for 15 minutes. This will degrease the chicken and also helps the chicken absorb the marinade.
3. Shake off the excess lemon and coat the thighs in the Tandoori Marinade. Leave for at least 15 minutes but preferably 24–48 hours.
4. Preheat your oven to 170 C. Place the thighs on a baking tray, ensuring all the pieces are kept well apart and cook for 25 minutes.
5. Turn the thighs over and turn the heat up to 240 C. This will blacken the edges of the thighs, creating the same effect achieved by the tandoor.
6. Serve with salad and pickles.

**CHEF’S TIP**
You can mimic the smokey taste of the tandoor by using a small amount of smoked paprika in the Tandoori Marinade.

**Tandoori** **Chicken**, just add salad and pickles.

If you like this you should try our…
Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Tikka • Butter Chicken • Chicken Rogan
Why did the duck cross the road? … The chicken was on holiday.

How to cook… Bombay Aloo

On May 14, 2020March 11, 2026 By In Recipes1 Comment

Serves 4 as a side dish

Bombay Aloo is the classic side dish of all Indian restaurants. Few meals pass without someone on the table ordering a portion of this potato dish. It’s very simple to make with cooked potato pieces added to some Base Curry Sauce and spices and finished off with some tomato segments.

What you need…
• 400g potato, cut into 5cm chunks
• 2 Tablespoons ghee
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 160g Base Curry Sauce
• 2 tomatoes, cut into segments
• salt, to taste

Spice Mix
• 1 teaspoon garam masala
• 0.5 teaspoon turmeric
• 0.5 teaspoon chilli powder

How to make it…
1. Peel the potatoes, cut into 5cm chunks and boil until cooked. While they are cooking mix the Spice Mix with enough water to form a sloppy paste.
2. Heat the ghee to a medium heat. Add the garlic paste and ginger paste and cook for 1 minute.
3. Add the Spice Mix paste and cook for 2 minutes. It should now be thick and gloopy.
4. Add the Base Curry Sauce and cook for 2 minutes.
5. Add the tomatoes and cook for 2 minutes. They should be soft but not breaking up.
6. Add the salt and potatoes, mix carefully so as not to break the potatoes or tomatoes, and cook until heated through.

**CHEF’S TIP**
This recipe will create a dryish dish but if you like more sauce with your potatoes simply add more Base Curry Sauce.

Few curries pass without an order of **Bombay Aloo**.

If you like this you should try our…
Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Prawn Korma
You’ll know if you get served a fake Bombay Aloo… Your dish will be full of imataters.

How to make… Tandoori/Tikka Marinade

On May 13, 2020March 11, 2026 By In Recipes4 Comments

Makes enough for 800g–1kg of meat

Tandoori/Tikka Marinade is what you will need for all those delicious tandoori and tikka recipes, including everyone’s favourite, Chicken Tikka Masala, starter Tandoori Lamb and other popular dishes such as Butter Paneer and Tikka Shaslick.

What you need…
• juice of 1 lemon
• 200g plain plain yoghurt
• 3 Tablespoons oil
• 2 teaspoon fresh garlic paste or very finely chopped fresh garlic
• 1 teaspoon fresh ginger paste or very finely chopped fresh ginger
• 2 Tablespoons coriander leaves, finely chopped
• 1 Tablespoon mint, finely chopped
• 1.5 teaspoon paprika

•1 teaspoon chilli powder
• 0.5 tsp turmeric
• 1 teaspoon garam masala
• 1 Tablespoon mild curry powder
• 1 teaspoon salt
• 30ml water

How to make it…
1. Simply mix all the ingredients together thoroughly.

**CHEF’S TIP**
If you are looking for that bright red colour for your tandoori dishes, as favoured the old-school curry houses, you can add a add in a drop of red food colouring..

**Tandoori/Tikka Marinade**, the key to all those delicious tandoori and tikka dishes.

If you like this you should try our…
Chicken Tikka • Tandoori Chicken • Chicken Tikka Masala
This is a great marinade … according to a mysterious sauce.

How to cook… Chicken Chilli Dry Fry

On May 12, 2020March 11, 2026 By In Recipes1 Comment

Serves 2 as a starter

Chicken Chilli Dry Fry is an Indo-Chinese stir-fry dish, combining flavours from both cuisines. It is a very hot, dry dish and should be always be served fresh.

What you need…
• 2 Tablespoons cornflour
• 6 teaspoons soy sauce
• 150g chicken breast, cut into bite-size chunks
• 3 Tablespoons oil
• 1 small onion, roughly chopped
• 0.5 green pepper, sliced into strips
• 1–3 green chillies (to your taste), chopped
• 1 teaspoon ground black pepper
• 0.5 teaspoon red chilli flakes
• 1 tomato, roughly chopped
• 2 spring onions, chopped
• a few coriander leaves, for garnish

How to make it…
1. Mix the cornflour with 4 teaspoons of soy sauce and coat the chicken in the mixture. Marinate for 15 minutes.
2. Heat oil to a medium-hot heat. Fry the chicken until all the pieces are sealed (about 2–3 minutes), then set aside.
3. Add the green peppers to the pan and stir-fry until they start to soften (about 3–4 minutes).
4. Add the onions, chillies, pepper and chilli flakes and stir fry for another 2–3 minutes. Add a tiny bit of water if needed but not too much as this is a dry dish.
5. Add the rest of soya sauce and mix in well.
6. Add in the tomatoes and chicken and stir-fry until the chicken is cooked.
7. Garnish with spring onion and coriander and serve fresh.

**CHEF’S TIP**
If you enjoy this dish then start looking out for other Hakka Chinese dishes, a distinct Indo-Chinese cuisine that developed from a small group of people who settled in Kolkota from China.

If you like this you should try our…
Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Butter Chicken
Two chillis walk into a bar and ask for a menu. Sorry guys we don’t serve food.

How to cook… Jeera Chicken

On May 10, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a starter

Jeera Chicken (chicken cooked with cumin) is a simple and quick dish to cook so it makes an ideal starter or snack. It’s a dry dish, cooked in only its own juices and a small amount of oil and water and has a lovely golden colour from the turmeric. It’s delicious when served with chutneys and a bit of salad.

What you need…
• 1 Tablespoon ghee
• 1 Tablespoon cumin seeds
• 300g chicken, cut into small bite-size chunks (the chunks should be a bit smaller than the ones you use for main dishes)
• 0.5 onion sliced
• 1 Tablespoon water
• salt to taste

Spice Mix
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon chilli powder

How to make it…
1. Heat the ghee to a high heat. While it is heating up mix the Spice Mix with enough water to form a sloppy paste.
2. Add the cumin seeds to the pan and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one seed.
3. Add the Spice Mix and cook for 2 minutes. It should now be thick and gloopy.
4. Add the chicken and stir fry for five minutes, ensuring all the pieces are nicely coated in the spices. Keep stirring as it will be very dry. Add the water if needed but keep it as dry as you can.
5. Add the onion and salt and continue stir frying until the chicken is fully cooked.
6. Serve with chutneys and salad.

**CHEF’S TIP**
Jeera Chicken also makes an excellent main dish for people who like dry dishes. Simply double the quantities shown above..

Lighly spiced, **Jeera Chicken** is a quick and simple dish to make.

If you like this you should try our…
Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona
This guy who comes into our local restaurant is always being rude. One day the waiter had had enough and tipped a bowl of curry over his head. He never saw that cumin.

The Royal Curry Club

Tag: Indian Restaurant Sauce

How to cook… Chicken Rogan

How to cook… Butter Chicken

How to cook… Chicken Tikka

How to cook… Keema Muttar

How to cook… Keema Aloo

How to cook… Tandoori Chicken

How to cook… Bombay Aloo

How to make… Tandoori/Tikka Marinade

How to cook… Chicken Chilli Dry Fry

How to cook… Jeera Chicken

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