Chicken Makhani or Butter Chicken is a delicious curry in it’s own right, but you will find it an excellent way to use up leftover cooked chicken. I often find this in my local Indian Restaurant’s lunchtime buffet selection, but it is definitely worth ordering a la carte, and even better made at home.

This is a basic chicken curry that you could also use to make a beef or lamb curry. The sauce is made using the onion puree recipe. I have used peas in this recipe, you can use whatever vegatables you want to, cauliflower, potatoes and peppers work well. I have also added red bell peppers to the onion puree, for a bit of extra flavor, but you can leave this step out. If you don’t want to make your own curry paste, then bottled paste such as Pataks can be used. It’s often an ideal choice when you’re in a hurry.

This is a version of chicken vindaloo that does not need overnight marination. It is more like a very spicy hot curry than a true vindaloo but it’s useful when you’re in a hurry and you have a craving for a hot spicy curry.

You can make this tandoori recipe in your oven, but when you’re having friends over for a barbecue, you can change up from the usual burgers and hot dogs and offer your guests something a little different. Barbecuing the tandoori chicken gives it a fantastic taste and colour. This recipe can either be used on [...]

Chicken Korma is a restaurant favorite and is meant to be a spicy curry, but not hot. Korma is a mughlai dish originating with the Mughal emperors and usually refers to a dish where the meat or vegetables are braised with water, yoghurt, stock or cream, but in the UK it usually refers to a [...]

Another idea for using up left over chicken or even turkey – perfect for the day after thanksgiving. You can buy ready roasted chickens in most supermarkets these days. Simply remove the skin from the chicken, chop it into small chunks, and make this delicious sauce to serve with it. You may add other vegetables [...]

I’ve adapted this recipe from the book “Savoring The Spice Coast of India” by Maya Kaimal, a wonderful collection of Keralan recipes presented with some beautiful photography of the food and the local sights. The book really succeeds in presenting the cultural diversity of Kerala and the cuisine of the local hindu, muslim, jewish and [...]

Another chicken recipe (I do like my chicken curries), this one supplied by F Aziz, with a creamy coconut and cashew sauce. This is another recipe that seems to share Indian and Thai flavours.

At a tandoori restaurant, chicken is by far the most popular ingredient and Chicken Tikka Masala, is by far the most popular restaurant dish. This dish has replaced Fish and Chips as the favourite national dish in the UK. To make this recipe you will need some pre-cooked chicken tikka pieces, and some ready made [...]

Chicken Tikka is a classic Indian cooking dish, and can be eaten on its own as kebabs, or with a sauce as in Chicken Tikka Masala. This dish involves a long marination period, a minimum of 6 hours, and is best marinated overnight. This is good served with a light salad.