Recreating your favorite Indian meal at home

We love cooking together, food is a big part of who we are and what we enjoy as a family. Wether its a barbecue with friends in the sun, a Tapas evening with loved ones, having family over for a meal or simply enjoying our free time together, food is always involved. We love making it and experimenting just as much as we love to eat it.

We love cooking all kinds of food especially Indian, so this week we thought we would share our take on the homemade Indian feast

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Grilled Chicken Tikka

  • 1 kg chicken (breast or thigh) skinless and cut into 2″ chunks
  • 1 cup fresh yoghurt
  • 1 cup finely chopped fresh coriander leaves
  • 2 tbsps ginger paste
  • 3 cloves of garlic finely chopped or minced
  • 2 tbsps garam masala
  •  ½ tbsp chilli powder
  • 4 tbsps lemon juice
  • 1/2 tbsp turmeric
  • 2 tbsps tandoori powder (or until you have the desired colour)
  • 1 tsp ground cumin
  • Lemon wedges to garnish (if you fancy)
  • Salt and pepper to taste


In a large bowl add the ginger paste, garlic, chilli powder, turmeric, ground cumin, ½ of the tandoori powder and garam masala, mix well and then put to one side

In a separate bowl add the chicken lemon juice and the rest of the tandoori powder and mix until the chicken is coated. To this add the spice mixture you created earlier, the yoghurt and coriander. Give it all a good mix and then leave in the fridge for a minimum of 30 minutes but the longer you leave it the better it will be (we leave it overnight for maximum flavour)

When you are ready to use place onto skewers (metal or bamboo, it does not matter) and grill or barbecue for 20 mins (remember to turn it occasionally to ensure it cooks evenly)

Yoghurt Sauce – to compliment those kebabs?

  • 1 cup plain yogurt
  • 1/2 cup fresh mint leaves finely chopped
  • 1 clove small garlic, minced
  • 1 tablespoon fresh lemon juice


 It’s as simple as mixing all of the ingredients together (blend if you wish) and leave in the fridge until it’s ready for use.

Red Onion Chutney – My favourite part of the meal

  • 1 cup onions (finely chopped)
  • ½ cup tomato paste
  • 1 teaspoon paprika
  • ½ teaspoon cumin powder
  • ½ teaspoon oil (we used rapeseed oil)
  • ¼ teaspoon sugar
  • salt to taste


 Heat the oil and add all ingredients except the onions and simmer for 5 minutes. Remove from the heat and add the onions.

Allow mixture to cool before putting in the fridge.

And finally a homemade Chicken Curry

  • 4 tbsp oil (again we used rapeseed oil)
  • 2 cloves
  • 2 green cardamom pods
  • 1 tsp cumin seeds or ground cumin
  • 1 medium onion, chopped
  • 1½ tbsp  or 1” cube chopped ginger
  • 6 cloves garlic, finely chopped
  • ½ tsp ground turmeric
  • 1 tbsp ground coriander
  • ½ tsp chilli powder
  • 2 tomatoes, puréed
  • 500g diced chicken
  • ½ tsp garam masala
  • ½ cup fresh chopped coriander leaves
  • You can always add a little yoghurt


 Heat the oil in a pan

Add the onions, garlic and ginger and simmer until the onions start to soften and become translucent

To the onions add the cumin, turmeric, ground coriander, chilli powder, garam masala and tomatoes and simmer for 5 minutes

Blend the mixture until smooth or until desired texture has been achieved.

In a separate pan add 1tsbp oil and heat

Add the chicken on a medium heat until the chicken has sealed on all sides.

Transfer the chicken to the sauce mixture and simmer for 20 minutes

Add your chopped coriander to the curry a few minutes before serving.

Serve with Naan breads, rice or whatever tickles your fancy!


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