Tag Archives: Curry Recipes

Tandoori Chicken

This tandoori chicken recipe a really simple but yummy chicken dish for when you fancy a curry but can’t really be bothered to make a paste and a sauce and so on and so forth. It’s what you might call a ‘dry curry’ in that it doesn’t have lashings of sauce to go with it, but it’s lighter as a result. Because it is on the drier side, I like to serve it up with some flavourful rice, such as our nutty lemon rice, as well as flatbreads or yoghurt-free wholemeal flatbreads if you’re feeling a bit healthier and maybe even a yoghurt dip just to make it into a tasty meal. It would also be great as part of a barbecue. It’s delicious cold.

If you don’t have very much time to prepare it, you don’t need to bother with the spice toasting and grinding. I think it adds a fresher flavour, ¬†but it’s still tasty if you use pre-ground spices. You can make up the marinade ahead of time and leave the chicken marinating for a day or so if needed. Make your cooking fit around you.

Tandoori isn’t a flavour but rather a style of cooking, and unless you have a tandoor (a type of pot-like, exceedingly hot oven used in Indian cookery) you’re going to have to substitute another source of very hot, intense heat, either by turning your oven as high as it gets, or using a barbecue. There are a number of recipes which suggest using a very hot grill, but I’m not convinced that’s a safe way of cooking chicken with the bone in, so I just used the oven.

If you want this to look more like ‘traditional’ tandoori chicken, with a deep red colour, you’ll need to add some food colouring (or use a ready made tandoori paste) but didn’t do that as it wouldn’t add anything to the flavour and I’d rather eat food that’s the colour it’s supposed to be (unless we’re talking novelty cakes that is!).

Tandoori Chicken

Tandoori Chicken


  • 3-4 garlic gloves
  • Thumb sized piece of fresh ginger
  • 10 cardamom pods (or ground)
  • 2 tsp cumin seeds (or ground)
  • 2 tsp coriander seeds (or ground)
  • 1 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1/2 tsp cloves (or ground)
  • Grating of nutmeg (or 1/4 tsp ground)
  • 2 tsp hot chilli powder
  • 1/4 tsp cayenne pepper
  • Good pinch salt
  • 5 tbsp (or around 150g) or low fat (or full fat) yoghurt
  • 2 tsp lemon juice
  • Chicken thighs, thighs and drumsticks or bone in chicken pieces with the skin on


  1. Toast the whole spices, if you're using them, in a small frying pan over a low heat, tossing frequently. Keep an eye on them so they don't burn.
  2. Bash and then remove the seeds from the cardamom pods. Now tip the toasted spices into a pestle and mortar.
  3. Grind them up as finely as you can manage and tip them into a nice big bowl.
  4. Add the other spices and the salt.
  5. Grate the ginger and garlic and add to the bowl and then mix together. Now add the yoghurt and lemon juice and mix everything together.
  6. Add the chicken to the marinade and cover. Allow to marinate for at least an hour or overnight in the fridge if you would prefer.
  7. Take out of the fridge at least half an hour before you cook it - longer if it's winter and it's cold in your kitchen. Ideally it should be at room temperature when it goes in the oven.
  8. Turn the oven up to its highest temperature with the fan on (for us that's 240c). Just be very careful when going in and out of the oven. Once it's nice and hot, put the chicken on a good nonstick tray and slide it into the oven on the top shelf.
  9. It should take around 25 to 30 minutes to cook through with crispy skin. Don't panic if it's blackened when it comes out of the oven - it just adds to the authenticity.
  10. Enjoy with rice and bread and maybe a nice yoghurt dip and some mango chutney, as well as some fresh lemon slices on the side.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes


Beef Rendang

This Beef Rendang is a deliciously different Malaysian curry. ¬†This recipe is largely based on the Sainsbury’s Curry Recipe Collection Beef Rendang, but I’ve switched out the galangal for ginger (because who can get hold of fresh galangal outside of the city?) and toned down the chilli a little to make it appeal to a wider audience (an audience that includes me, although Charles is trying to encourage me to try increasingly spicy food to help to build up a tolerance.

This curry is much different to the usual curry recipes you can find when you’re looking to whip up something tasty for supper (Thai Green, Thai Red, Chicken Bhuna, Tikka Masala…), firstly because it uses slow cooked beef, and secondly because it is based on a lovely blend of Malaysian flavours – coconut, chilli and tamarind (which you can pick up as a paste in Sainsbury’s).

You can also buy Rendang curry paste from all sorts of places, but we at Blunty’s prefer to make our own – the recipe for which was our very last post.

Beef Rendang

Beef Rendang


  • 1 tbsp groundnut oil
  • 450g or so of lean casserole steak
  • 2 cinnamon sticks
  • 4-5 tbsp rendang curry paste
  • 1 red chilli, sliced and deseeded (including the white membrane)
  • 400ml tin coconut milk
  • 3/4 tbsp dark soft brown sugar
  • 2 tsp tamarind paste
  • one onion, sliced
  • 1 red and one orange pepper, sliced
  • juice of one lime


  1. Firstly, add the oil to a large pan and get it screaming hot - the first step is to brown off the beef without letting it start to cook through. It's usually easiest to do half at a time. Remove from the pan and set aside.
  2. Next, toast off the cinnamon sticks and set them aside.
  3. Turn down the heat to medium and add the onion and pepper to the pan and allow them to start to cook through and turn soft, before adding the curry paste and mixing it together, allowing the paste to warm through and start to release its flavour.
  4. Add the coconut milk, chilli, sugar and tamarind paste and mix together, before turning the heat right down adding the beef and cinnamon back in.
  5. Cover and cook on a low heat, stirring occasionally, for around 2 hours.
  6. Serve up with rice and vegetables, garnish with desiccated coconut and enjoy.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes

Why not serve it up with our homemade Parathas?

We’d love to see your versions of our recipes, so please remember to follow us on Twittter, Instagram and Facebook!

Chicken Tikka Masala

It’s time to turn your beautiful, beautiful homemade Tikka Masala paste into a lovely curry which feels pretty proper and like a bit of an accomplishment. You could, of course, make this with prawns or something instead, you’d just need to add them to the sauce pretty well near the end and skip the oven stage. And you could use curry paste from a jar if you really wanted to.

This is a perfect recipe for a day at home when you have some time in the afternoon to get supper cooking for later on, and when you’re around to check on it every now and again.

You will need: 

1 tsp groundnut oil

1 onion

1 clove of garlic 

5 tbsp Tikka Masala paste, make your own or buy it in a jar, but you’ll enjoy it much better if you make it yourself

Greek yoghurt, I used about 2 tbsp for the marinade and 2 tbsp in the sauce, but use more if you’d like it milder or creamier 

1 can chopped tomatoes 

3/4 bottle passata 

1 stock cube dissolved in half can of boiled water

8 boneless and skinless chicken thighs. You could use breast if you like, but marinate for longer and cook for only around 10 minutes in the oven then serve as soon as the sauce is good and hot

Dash lemon juice 

1. Chop the onion, and cook on a medium heat in a little groundnut oil in a large saucepan. You’re aiming for the onions to take on a bit of colour as this will really add flavour to the sauce base. 

2. Turn the heat down a little. Grate in the garlic and then spoon in the curry paste. I used about 4 tsp of the paste as I don’t like things too spicy, but you can use as much or as little as you’d like. Obviously you could double this up if you wanted to make more sauce with double the tomatoes and stock. Allow this to gently cook out to let the flavours mature. 

 3. Add in the tomatoes, the passata and a little of the stock (prepare in the tin if using a stock cube), stir well, put a lid on the saucepan and allow to simmer. Check on this every 20 minutes or so, giving it a stir, turning the heat down a little, or adding more stock or water if necessary. 


4. Add another 3 or 4 tsp of the paste to a bowl, then add in 2 tbsp of yoghurt and mix well. 


5. Prepare the chicken. I find it easiest to do with a clean pair of kitchen scissors to remove as much fat and sinew as possible. One clean, cut eat thigh in half.


6. Add the chicken to the marinade and make sure each piece is well coated and then cover with cling film. You can prepare this ahead of time and keep it in the fridge if you like, and it’s best to allow the sauce to simmer for a couple of hours to really develop flavour.


7. When you’re ready to get cooking, preheat the oven to 180C fan, and spread the chicken out on a baking tray lined with tin foil. Bake for 30-40 minutes. 


8. Don’t worry if some of the marinade runs off and catches; just keep an eye on the chicken. When it’s ready, add to your sauce and allow to simmer for another 5 to 10 minutes, or until your accompaniments are ready. 

9. Add a couple of tablespoons of yoghurt, a couple of drops of lemon juice, and serve.

If you’d like some bread with that, check out my recipe for parathas