How to cook… Malai Tikka

On February 11, 2021March 11, 2026 By In RecipesLeave a comment

Serves 4 as a starter

Because the red-coloured Chicken Tikka is famous the world over its lesser-known cousin Malai Tikka often gets overlooked. But this paler tikka, marinated in cottage cheese, cream and handful of spices, is perfect for milder tastes while still providing that trademark tandoori taste. It makes a great starter to get the evening underway when you have ordered a hot, spicy main curry.

What you need…
• 400g chicken, cut into bite-sized pieces
• 3 Tablespoons lemon juice

Marinade
• 100g cream cheese
• 200g cream
• 1 teaspoon garlic powder
• 1 teaspoon ginger paste
• 1 green chilli, finely chopped
• 1 Tablespoon coriander, chopped
• 0.25 cardamom powder
• 0.25 clove powder

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How you 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 marinade. Leave for at least 15 minutes but preferably 12 hours.
3. Preheat your oven to 170 ºC. 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 pickles, chutneys and salads.

**CHEF’S TIP**
To achieve the blackened edges you get in the tandoor turn up the grill to a high heat while the chicken is in the over and cook in the grill for the last 2 minutes.

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How to cook… Marchwangan Korma

On February 4, 2021March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

Korma is either loved (it is one of the favourite restaurant curries) or derided by those who prefer hotter curries. But korma is not just a mild, creamy dish but a style of cooking that means “to braise”, with origins in central Asia. Traditionally this oily, hot Kashmiri korma (yes, they can be hot!) is traditionally cooked with on-the-bone lamb or mutton but chicken works well and requires a lot less cooking time. Pandit Kashmiris (Brahmins) don’t eat onion so Marchwangan Korma is sometimes cooked without it.

What you need…
• 4 Tablespoons ghee
• 800g of chicken, cut into large chunks
• 4 green cardamons, cracked but not crushed
• 6 cloves
• 6cm piece of cinnamon stick
• 2 garlic cloves, sliced
• 1 large red onion, finely chopped
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 2 teaspoons chilli powder
• Salt to taste

Red Marinade
• 1 cooked beetroot, chopped, and 4 Tablespoons of the juice
• 8 red chillies, chopped
• 2 Tablespoons tomato purée
• 1 teaspoon paprika

How to make it…
1. Mix the ingredients for the marinade and blend to a fine paste with a little water. Add the chicken and leave to marinade for at least 2 hours but preferably 24 hours.
2. Heat half the ghee in a pan to a high heat and quickly seal the chicken (about 3 minutes). Remove the chicken from the pan and set aside.
3. Add the rest of the ghee to a high heat and fry the cardamons, cloves and cinnamon stick for 15 seconds. They should sizzle immediately.
4. Turn down the heat, add the garlic cloves and fry for 1 minute.
5. Add the onion and fry until it starts to brown (about 6–7 minutes).
6. Add the cumin, coriander and chilli powder and fry for 2 minutes.
7. Add the Red Marinade and cook for 2 minutes.
8. Turn down the heat to very lower, add the chicken and salt, cover and cook until the chicken is all cooked through (about 15–20 minutes).

**CHEF’S TIP**
To cook without onion replace with 100ml red wine when you add the Marinade.

How to cook… Tikka Kofta Masala

On January 9, 2021March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

Punjabis love their spicy meat dishes. These lamb koftas are mixed with ground whole spices and garlic then soaked in marinade and cooked in the moreish masala sauce to create the meaty and creamy favourite Tikka Kofta Masala.

What you need…
• 600g lamb mince
• 2 teaspoons garlic paste
• 1 recipe Tikka Marinade
• 1 Tablespoon oil
• 240ml Base Curry Sauce
• 1 Tablespoon tomato paste (or ketchup)
• 3 Tablespoons yoghurt
• Small handful coriander leaves, chopped
• 0.5 teaspoon turmeric
• 2 Green chillies, chopped
• Salt to taste
• 2 Tablespoons cream

Kofta Mix
• 10 black peppercorns
• 2 green cardamons
• 6cm piece cinnamon
• 1 teaspoon crushed chilli flakes
• 1 teaspoon garam masala
• 1 teaspoon salt

How to make it…
1. Grind the Kofta Mix to a powder. Add the garlic and mix thoroughly with the mince. Form the mixture into 12 even-sized balls.
2. Add the koftas to the Tikka Marinade making sure they are all covered. Leave to rest for 30 minutes.
3. Heat the oven to 160 C. Remove the koftas from the marinade, shake off the excess marinade and cook on a baking tray for 25 minutes.
4. Heat the oil in a pan to a medium heat, add the Base Curry Sauce, leftover Tikka Marinade, tomato paste, yoghurt and cook for 3 minutes.
5. Add the coriander leaves (keep a few aside for the garnish), turmeric, chillies and salt, and cook for 2 minutes.
6. Add the koftas, making sure they are all covered with the sauce and cook for 3 minutes.
7. Turn down the heat, add the cream and mix well, being careful not to break up the koftas and cook until the koftas are all cooked through (about 5 minutes).
8. Garnish with coriander leaves and serve.

**CHEF’S TIP**
If you are looking to stretch this dish a little bit further on the money front you can add a little bit of finely choped onion to the koftas and you’ll be able to make a couple more. Just be careful not to add to much or thet’ll lose their flavour.

How to cook… Rajma Curry

On December 28, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

Rajma (red kidney bean) Curry is a hearty North Indian dish and makes a delicious, filling main meal or excellent side dish. The kidney beans require a bit of preparation but you can skip this by using canned beans if you don’t have time. Take a good serving of your Base Curry Sauce, add the kidney beans, add a bit of garlic and a sprinkle of spice for a great medium-strength curry. Garnish with cream and fresh coriander.

What you need…
• 750g red kidney beans
• 2 Tablespoons ghee
• 1 teaspoon cumin seeds
• 1 teaspoon garlic paste
• 600g Base Curry Sauce
• 2 Tablespoons tomato ketchup
• Small handful fresh coriander (chop up the stems to add to the curry and set aside the leaves for garnish)
• 1 teaspoon garam masala
• Salt to taste
• 2 Tablespoons cream

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

How to make it…
1. Soak the kidney beans in water overnight. Drain the water and rinse the beans. Cover with fresh water and boil for until the bean are well cooked and completely soft (about 45–60 minutes). Drain and set aside. Alternatively you can use canned beans. Drain them and rinse them well.2.Heat 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.
3. 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.
4. 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.)
5. Add the Spice Mix paste and cook for 2 minutes. It should now be thick and gloopy.
6. Add the Base Curry Sauce and the tomato and cook for 2 minutes.
Add the kidney beans, mix well and cook for 5 minutes.
7. Add the garam masala, salt and coriander stems and continue cooking until the beans are fully cooked.
8. Serve, garnished with the cream and the coriander leaves.

**CHEF’S TIP**
Spice up the curry with a couple of chopped red chillies. Add them just before stage 5.

How to cook… Murgh Malaiwala

On December 21, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

Murgh Malaiwala, also called Malai Murgh, is a creamy chicken dish similar to Butter Chicken, but it is hotter, richer and uses no tomato. A Mughal-era dish, it uses whole spices for depth of flavours and plenty of chilli and pepper for heat.

What you need…
• 800g chicken, cut into bite-sized pieces
• 2 Tablespoons butter
• 3 cloves
• 2 cardamons, cracked but not crushed
• 1 teaspoon fenugreek seeds
• 8 peppercorns
• 1.5 onions, finely chopped
• 2 chillies, sliced lengthways
• 1 teaspoon chilli powder
• 1 teaspoon garam masala
• 0.5 teaspoon black pepper
• 250ml cream

Marinade
• 4 Tablespoons yoghurt
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 teaspoon garam masala
• 0.5 teaspoon salt
• Pinch turmeric
• Pinch chill powder

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How to make it…
1. Rub the chicken pieces with the lemon. This will degrease the chicken and help to absorb the Marinade.
2. Mix all the Marinade ingredients together and add the chicken to it, ensuring all the pieces re well covered. Set aside for 4 hours.
3. Heat the butter to medium heat and cook the cloves, cardamons, fenugreek seeds and peppercorns for 20 seconds, being careful not to burn them.
4. Turn down the heat, add the onion and fry until soft (about 5-7 minutes).
5. Add the chillies and fry for 20 minutes.
6. Add the chicken with the Marinade and fry until all the pieces are sealed (about 3 minutes).
7. Add the chilli powder, garam masala and pepper, mix well and fry for 3 minutes. Add a small amount of water if needed.
8. Add the cream and salt, and continue cooking until all the chicken pieces are cooked.

**CHEF’S TIP**
This dish is nice if garnished with some pre-fried onions.

How to cook… Chicken Livers Curry

On September 21, 2020March 11, 2026 By In Uncategorized

Serves 4 as a main dish

Often overlooked as an ingredient, chicken livers are excellent when curried. In this Chicken Liver Curry you need to marinate the livers first then cook them in a classic spicy tomato and onion sauce.

What you need…
• 600g chicken livers, washed and drained and cut into bite-sized pieces
• 3 Tablespoons oil
• 1.5 onions, finely chopped
• 4 garlic cloves, sliced
• 4cm piece of ginger, peeled and cut into slivers
• 1 teaspoon chilli powder
• 1 teaspoon coriander powder
• 0.5 teaspoon turmeric powder
• 1 tomato, chopped
• 1 Tablespoon tomato paste

Marinade
• 1 teaspoon chilli powder
• 0.5 teaspoon salt
• 0.25 teaspoon ground black powder
• 1 teaspoon garlic paste
• 3 Tablespoons chopped coriander
• 1 teaspoon garam masala
• Salt to taste

**CHEF’S TIP**
Soaking the livers in milk before marinating for 30 minutes will remove the bitterness.

How you make it…
1. Mix all the marinade ingredients together and coat the chicken livers with it. Set aside for 15 minutes.
2. Heat 2 Tablespoons oil to a medium heat and fry the chicken livers until they all brown (about 4-5 minutes). Remove with a slotted spoon and set aside.
3. Add the rest of the oil to the pan and fry the onion until it softens (about 5 minutes).
4. Add the garlic and ginger and fry for 1 minute.
5. Add the chilli powder, turmeric powder, tomato, tomato paste and a little water, mix well, cover and cook for 10 minutes. Stir occasionally and add more water if needed.
6. Add half the coriander, garam masala and salt and mix well.
7. Add the livers with any juices and stir fry until the are soft and buttery (about 2-3 minutes).
8. Check a piece of liver to ensure it is cooked and once you are happy add the rest of the coriander and serve.

How to cook… Chilli Chicken

On September 19, 2020November 13, 2020 By In Recipes4 Comments

Serves 4 as a main dish

Heat lovers will love this chicken curry with its extra dose of chillies at every turn. Popular all over the sub-continent but especially in the north, you can adjust the heat levels to your delight by adding more chillies for your perfect Chilli Chicken.

What you need…
• 2 Tablespoons ghee
• 1 teaspoon cumin seeds
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 8 green chillies, chopped (and 2 sliced lengthways for garnish)
• 600ml Base Curry Sauce
• 2 Tablespoons tomato ketchup
• Small handful fresh coriander, chopped
• 800g chicken, cut into bite-sized pieces
• 1 teaspoon garam masala
• Salt to taste

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

How you make it…
1. Heat 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, ginger paste, chopped chillies 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, mix well and cook for 5 minutes.
7. Add the garam masala, salt and coriander, and continue cooking until the chicken is fully cooked.
8. Serve, garnished with the sliced chillies.

**CHEF’S TIP**
For an extra splash of colour you can mix red and green chillies if you prefer.

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How to cook… Balti Tandoori Keema

On September 19, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

Balti dishes were elevated to cult status thanks to Birmingham of all places, where inexpensive Balti restaurants can be found everywhere, after first emerging in the 1970s. It’s a style of cooking from Kashmiri, coming from a small area in Pakistan called Baltistan. Cooked in a Balti (sometimes called a karahi) and produces fresh, aromatic and mostly dryish dishes. This Balti Tandoori Keema combines Balti Masala and Tandoori Masala and is added to any mince of your choice.

What you need…
• 3 Tablespoon tandoori powder
• 2 Tablespoons oil
• 1 teaspoon fenugreek seeds
• 600g mince
• 3 garlic cloves, sliced
• 3 Tablespoons tomato paste
• 0.3 red pepper, chopped
• 0.3 yellow pepper, chopped
• 1 onion, roughly chopped
• 2 teaspoon garam masala
• Small handful fresh coriander (chop up the stems to add to the curry and set aside the leaves for garnish)
• 2 tablespoons yoghurt
• Salt to taste

Balti Masala
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 3 cardamon
• 2 cloves
• 8 curry leaves
• 3 dried red chillies
• 0.5 teaspoon sea salt

How to make it…
1. Dry fry the ingredients of the Balti Masala in a pan until they release their aromas (about 2 minutes). Grind them to a powder. Add the tandoori masala, mix together and add some water to form a paste. Set aside.
2. Add the fenugreek 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 mince and fry for 10 minutes, making sure all lumps are beaten out and the meat is fully sealed.
4. Add the Balti and Tandoori paste your made in step 1, mix well and cook for 5 minutes.
5. Add the garlic and tomato paste and cook for 15 minutes.
6. Add the peppers and onion and cook for 5 minutes.
7. Add the garam masala, the coriander, the yoghurt and salt and cook for another 5 minutes, making sure everything is cooked through with the peppers and onions soft but not mushy.
8. Add the coriander leaves to garnish and serve.

**CHEF’S TIP**
If you really like creamy keema curry simply add more yoghurt.

How to cook… Naga Chicken

On September 12, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

Nagaland is one of the smallest states in India with a population of fewer than two million people. Located in the far north-east of the country, bordering Myanmar (formerly Burma) it is famed for the super hot Naga Chilli and this Naga Chicken dish. Used in curries it gives a slightly sweet and tart flavour as well as fierce heat, producing a dish that is on par with a Vindaloo in the hot stakes.

What you need…
• 800g chicken, cut into bite-sized pieces
• 2 tablespoons Naga chilli pickle
• Salt to taste
• 2 Tablespoons ghee
• 1 teaspoon cumin seeds
• 0.5 teaspoon fenugreek seeds
• 1 teaspoon garlic paste
• 600g Base Curry Sauce
• 2 Tablespoons tomato ketchup
• Small handful fresh coriander (chop up the stems to add to the curry and set aside the leaves for garnish)
• 1 teaspoon garam masala

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

How to make it…
1. Rub the chicken with 1 Tablespoon of Naga chilli pickle and a pinch of salt and set aside for 15 minutes.
2. Heat 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.
3. Add the cumin seeds and fenugreek seeds and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one seed.
4. 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.)
5. Add the Spice Mix paste and cook for 2 minutes. It should now be thick and gloopy.
6. Add the Base Curry Sauce, tomato and cook for 2 minutes.
7. Add the chicken and the rest of the Naga chilli pickle, mix well and cook for 5 minutes.
8. Add the garam masala, salt and coriander stems and continue cooking until the chicken is fully cooked.
9. Serve, garnished with the coriander leaves.

**CHEF’S TIP**
If you are worried this will be a bit hot taste the sauce once the add the chicken has been added and start adding the rest of the Naga chilli pickle bit by bit until you get the heat you prefer.

How to cook… Karahi Paneer

On August 30, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

Named after the pot in which it is cooked Karahi Paneer is also known as Kadhai Paneer. The wide, deep circular pot is popular for cooking all over the sub-continent but especially North India and Pakistan. A karahi masala is made by dry roasting and grinding whole, aromatic spices then adding it to a tomato and onion gravy with red peppers and cream.

What you need…
• 500g paneer, cut into chunks
• 3 Tablespoons oil
• 1 teaspoon garlic paste
• 0.5 teaspoon ginger paste
• 500g Base Curry Sauce
• 0.5 red pepper, cut into chunks
• 0.5 teaspoon garam masala
• 3 Tablespoons cream
• 2 Tablespoons chopped coriander (to be added and mixed into the curry, but keep a couple for the garnish)
• salt to taste

Masala
• 1 teaspoon coriander seeds
• 0.5 teaspoon cumin seeds
• 0.5 fenugreek seeds
• 4 red, dried chillies
• 2 cardomons
• 2 cloves

How to make it…
1. Heat a pan and dry roast the ingredients for the masala until they release an aroma (about 2 minutes). Grind the ingredients and set aside.
2. Heat 1 Tablespoon ghee in pan to a low-medium heat. Add the paneer cubes and fry until they brown. This should take about 3–4 minute. Remove from the pan and set aside.
3. Heat the rest of the oil in the pan to a medium heat, add the garlic and ginger and cook for 1 minute.
4. Add the Base Curry Sauce and cook for 2 minutes.
5. Add the masala, mix well and cook for 3 minutes.
6. Add the pepper and cook for 3 minutes.
7. Add the garam masala, mix well, then add the cream, coriander and salt and cook for 3 minutes.
8. Garnish with a few coriander leaves and serve.

**CHEF’S TIP**
For the authentic experience cook and serve your curry in the same karahi.

The Royal Curry Club

Tag: North Indian Food

How to cook… Malai Tikka

How to cook… Marchwangan Korma

How to cook… Tikka Kofta Masala

How to cook… Rajma Curry

How to cook… Murgh Malaiwala

How to cook… Chicken Livers Curry

How to cook… Chilli Chicken

How to cook… Balti Tandoori Keema

How to cook… Naga Chicken

How to cook… Karahi Paneer

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