How to cook… Tikka Kofta Masala


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.

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.

If you like this you should try our
Sag PaneerChilli PaneerButter ChickenButter PaneerPrawn KormaMedium Chicken CurryChicken MadrasChicken VindalooChicken BhoonaChicken DopiazaAmbot Tik

What’s the best social media site to show off this dish? Tikka Tok.

How to cook… Sindhi Biryani

Curry News, Recipes

Serves 4 as a main dish

Biryani is a rice-based dish, where all the spices, meat and vegetables are slowly cooked together over a long period of time. Although Biryani is a popular dish all over the world there are many variations – this is the version from the Province of Sindhi in Pakistani Punjab.

What you need…
• 400g potatoes, cut into 4cm chunks
• 2 drops yellow colouring
• 10 Tablespoons ghee• 2 onions, roughly chopped• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 500g chicken thighs and legs, on the bone
• 1 teaspoon salt
• 250g yoghurt
• 4 tomatoes, cut into halves
• 100g plums
• small handful coriander leaves, roughly chopped
• 5 mint leaves, roughly chopped
• 5 green chillies, with a small slit in each
• 300g rice
• 3 Tablespoons rose water
• 0.5 teaspoon nutmeg powder

Spice Mix
• 2 cloves
• 2 cardamoms (cracked but not crushed)
• 10cm piece cinnamon stick
• 1 teaspoon cumin seeds
• 1 Tablespoon chilli powder
• 1 Tablespoon turmeric powder

How to make it…
1. Boil the potatoes in water with a drop of yellow colouring until they are nearly cooked. Drain the potatoes and pat dry with a paper towel.
2. Heat 1 Tablepoon ghee to a medium heat and fry the potatoes until they are crisp and starting to brown. Remove the potatoes and set aside.
3. Add 2 Tablespoons ghee and the onions, and fry until golden brown.
4. Add the ginger paste, garlic paste and the chicken, and stir fry for 5 minutes.
5. Add the Spice Mix and salt and cook for 3 minutes.
6. Add the yoghurt and fried potatoes, mix well, cover and simmer for 10 minutes.
8. Add the tomatoes, the plums, coriander leaves, mint leaves and chillies, and mix well. Remove the pan from the heat.
9. Wash the rice until the water is clear. This will take 6–7 washes, maybe more. Boil the rice in fresh water, with a little salt, until cooked.
10. Drain the rice andspread it evenly on top of the chicken mixture.
11. Dissolve a drop of yellow colour in rose water and spread it, with the rest of the ghee, on top of rice. Allow this to dissolve for 30 seconds. Sprinkle the nutmeg powder on top of the mixture.
12. Return the pan to a medium heat and simmer, covered, for 8 minutes.
13. Remove the cover, allow the steam to escape for a couple of minutes and serve.
Recipe courtesy of Zaynub Mahmood. Photo below: Miansari66 CCA.

CHEF’S TIP There are quite a few ingredients in this dish so get everything ready before you start cooking.

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

Never rush a biryani… it’s not a rice.

How to cook… Handi Chicken

Curry News

Serves 4 as a main dish

Handi Chicken is a popular Punjabi dish named after the wide Indian cooking pot used particularly in north India and Pakistan. The famous Balti has origins in dishes such as these.

What you need…
• 2 Tablespoons ghee
• 3 onions sliced
• 2 teaspoons ginger paste
• 5 garlic cloves, finely chopped
• salt to taste
• 800g chicken, cut into bite-sized chunks
• 5-6 tomatoes, chopped
• 1 Tablespoons plain yoghurt
• 1 Tablespoon double cream
• small handful of fresh coriander, chopped

Spice Mix 1
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds crushed
• 3 whole chillies

Spice Mix 2
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon chilli powder

How to make it…
1. Heat the ghee in a pan. Add Spice Mix 1 and fry for 15 seconds. to test if ghee is hot enough put in one cumin seed. It should sizzle immediately).
2. Add the onions and fry until they are golden brown.
3. Add the ginger, garlic, Spice Mix 2 and salt, stir well and cook for 2 minutes.
4. Add in the chicken and cook until all the pieces are white. This should take about 3–4 minutes.
5. Add in the tomatoes and cook for 8 minutes.
6. Add in the yoghurt, cream and most of the fresh coriander (keep a small bit for the garnish), stir well and cook for 2-3 minutes. Ensure that the chicken is cooked through.
7. Serve, garnished with the remainder of the fresh coriander.
Recipe by Kedar Chandra, chef at Pakbo restaurant in Flic en Flac, Mauritius.

The stalks of the coriander have the most flavour, so mix them in with the curry and keep the leaves for the garnish.

If you like this you should try our
Sindhi BiryaniMedium Chicken CurryChicken MadrasChicken VindalooChicken Bhoona

Why did the chicken cross the leather? … To get to the other suede.

Yabba Dhabba Do!

2. Reviews (Other UK)

Dhabba, Glasgow
(Review by Plummy Mummy

Fifth wedding anniversary and Mr Plummy Mummy organises for his mother to look after sprog so we can swan off to Glasgow on Saturday for a spot of shopping, lunch at The Dhabba an award-winning restaurant dontchaknow, followed by a bit of culture via the Italian Art exhibition at the Kelvingrove Museum.

I was a tad amazed as my other half is not the first to jump at the chance to shop and even less keen on art.  I looked forward to the day and even promised we would first go to Forbidden Planet to stock up on comics (normally this is the last stop in a shopping day out when no one is in the mood). But, argh ghastly, lucky I got tonsillitis the week before and things looked dodgy. But I’m a stoic old gal who wants her curry and wants it now so sickness aside, even the  7.30am wake up with no anniversary cuddle didn’t put me off.  

We got to Glasgow so early that hardly any shops were open but eventually made our way to the comic store where hubby went a bit mad (so much so that we spent precious shopping time trying to buy a rucksack to carry his haul of comic goods). Then, yippee, it was time for lunch.

The Dhabba is in Glasgow’s Merchant City, close to Glasgow Central station.  It was Saturday lunch, and though it was in the business end of Glasgow, I had expected at least a few other diners. The place was deserted. It was hilarious that we had a table booked but you just never know. Eating in an empty restaurant is awkward as you are missing the atmosphere that makes eating out fun – the hustle bustle of waiters, the eavesdropping of conversations, the fun of watching people enjoying themselves. You also don’t really get an idea of what portion sizes are like or have a nosey glance at what other diners are eating. I almost walked out. But I was intrigued. 

Where’s the flock wallpaper gone?

Do you remember in the ’70s and ’80s when curry houses had flock paper and Formica tables? Those days are long gone and here we found neutrally painted walls with some large North Indian  images, sculptures and musical instruments, a discrete bar, laminated floors and lighting that you didn’t hit your head on as you sat down…yes, like our homes, restaurants have had that Ikea-type touch. It’s all so modern now.

Another trend is the little story in the menu which tells you about the restaurant name  (Dhabbas are roadside restaurants in India), the type of food (Northern, Punjabi, ie not your bog standard curry house – Bengali) etc. I skipped over that as I was really only interested in eating. When nervous I make jokes. In this case it was with the waiter about how empty it was and that each time a waiter came to our table, it was a different guy.

We did eventually get our original server back – a nice Punjabi boy (I’m just guessing here as he had a turban on) who had just finished a Business degree. He explained that the owners had another restaurant in the area specialising in South Indian food (Dakhin). We were told Punjabi people prefer to eat Punjabi food. Well this little Gujarati gal and her Scottish man also like Punjabi food. I was pleased to see a separate section for vegetarian meals plus plenty of options in other parts of the menu (eg starters and tandoor sections). Most of them were paneer which didn’t bother me as I love the stuff.

Helpfully, the menu had icons for hot and very hot meals. As it was lunch we decided to forgo the starters. I had a hot Kadai Paneer (£9.95) with roti and rice. Hubby had a main from the tandoor menu, Boti Kebab Badami (£11.45), which is lamb fillet cubed and marinated in an almond paste with a naan. He opted to have a kadai sauce with his meal.

The waiter was helpful in telling us that one rice would be more than enough with the naan and rotis. While we waited we had drinks – a delicious Mango Lassi for me, Kingfisher for hubby, and  we ate some papads with a selection of chutneys. Surprisingly this was the only slight negative in the experience as there was a green dip that was very bitter tasting although the papads were very crisp and fresh and the two remaining options (a mixed pickle, and a tomato chutney) were tasty.


Hubby’s kadai sauce was a slightly different colour to the one in my meal but I soon forgot all about it as we tucked in. The spicing was just right for lunch – hot enough to enjoy but not to sit heavy in the tummy. The paneer was fresh and firm. I would have liked a few more peppers in the dish but in the end I gobbled up what I was given with glee. The rotis were quite thick but tasty. Hubby didn’t managed to finish his very large naan but happily ate up all his lamb (without making much of a dent in the accompanying salad stuff!) and we finished the rice between us.  We decided not to have a dessert as we were full so just got the bill. Although it’s a modern place and the prices are high compared to your local takeaway they do deals. We were given a Weekend Shopper/pre-theatre discount of half-price main meals. A bit of a bonus really.  

When we asked about the empty restaurant the waiter told us that the previous weekend the restaurant had covered 150 tables. I think the weather and the Celtic v Hearts footy game may have kept people away the day we visited. It is just the way it goes. I’m going to convince hubby we should visit again for an evening meal and I’ve got a feeling he’ll jump at the chance. 

PS. Alas the tonsillitis got the better of me and after the meal, we gave the art gallery a miss and we went home. P.P.S. I mentioned to the waiter that my most fave restaurant ever  is the Punjab in Neal Street, London. He asked how they were different. I can’t put my finger on it but it think it’s the old wallpaper, the old photos, the laid-back Punjabi owners, the carpet on the floor but most importantly the gorgeous food. It’s a close call so for now, lets say The Dhabba is now my fave Punjabi restaurant North of the Border. 

The Dhabba , 44 Candleriggs, Glasgow, G1 1LE. Tel: 0141 553 1249

Dhabba snapshot

Food ① ② ③ ④

Decor ① ② ③ ④

Value ① ② ③ 

Atmosphere (Saturday lunch) ① ② 

Service and friendliness ① ② ③ ④

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