Spicy Indian Chicken

This recipe came out of a massive cooking session I had on Sunday. I was feeling inspired and as a result made a plethora of dishes including paneer/mushroom masala, spicy potato patties and sweet, sticky Indian desserts like Gulab Jamun! The boys (my bro and pops) were particularly looking forward to the chicken dish and chowed down accordingly. Thus, I deemed it appropriate to share this recipe with you all :). As this is a dry chicken dish as opposed to a “curry”, it is best served with hot chappatis with some butter smeared on top-believe! Also, I cooked the chicken on the bone as I think that the chicken becomes more flavourful and is more tender cooked on the bone but that is personal preference so feel free to use boneless if that is what you like. Check out the recipe below, do comment and let me know how it goes for you!

Serves 4

What we need:
For the marination:-
500g chicken (on the bone or boneless cut into small pieces)
1tsp salt
1tsp black pepper
1tsp grated garlic
1tsp grated ginger
1/2tsp paprika
1/2tsp garam masala
handful fresh coriander
2 tbsp yoghurt

For the masala:
3 tbsp olive oil
1 tsp cumin seeds
4 cloves
4 peppercorns
1 bay leaf
1 star anise
Pinch of cinnamon powder
1 onion, diced
1 green chilli, finely chopped
2tsp grated garlic
2tsp grated ginger
salt (according to taste)
1tsp garam masala
1/2 tsp turmeric powder
1/2 tsp paprika powder
1/4 tin peeled plum tomatoes
Handful fresh coriander

How we do:
-Marinate the chicken in the ingredients listed under ‘marination’ above. Leave to marinate for one hour in the fridge
-In the mean time, you can make the masala. Begin by heating the oil in a pan. Once hot add the cumin seeds, cloves, peppercorns, cinnamon powder, bay leaf and star anise
-Once they begin to sizzle, add the onions and chilli and cook for 3-5 minutes until the onions turn a slight golden colour
-Now add the garlic and ginger. Mix and cook for 1-2 minutes
-Now add the salt, garam masala, turmeric powder and paprika. Mix well and cook for a couple of minutes
-Add the tomatoes, mashing them with the rest of the masala. Cook for a few minutes and add half of the coriander. When you see the oil separate from the masala, add the chicken
-Mix the chicken well with the masala and continue to do so for 3-5 minutes
-Place the lid on the pan and place on low heat. Let it simmer, stirring every five minutes until the chicken is tender and cooked all the way through (this usually takes 25-30 minutes)
-Use the rest of the coriander to garnish the chicken and serve hot with chappatis

Roasted Chicken Masala

In today’s recipe I’ll be teaching you how to make chicken masala very simply and very quickly. Chicken masala (or chicken curry as it is more popularly known as) is THE classic party dish made at all Punjabi dinner parties. My brother and I used to get so excited when my Mum used to make this when we were younger-it was only made on Sundays when we had family get-togethers at my grandmother’s house or on special occasions. Served hot with basmati rice or fresh tandoori rotis, it is sure to go down well! Infact, it is particularly popular when served at The Spice Club. This version of the classic chicken curry recipe ensures the chicken is really succulent and flavourful as we marinade the chicken and roast it before adding the masala. It can sometimes be difficult when cooking boneless chicken in a tomato masala to make sure the chicken does not turn tough in texture, but this recipe does not fail in that department. It’s also a really straight forward recipe and is quick to make! Check it out:

Serves 2-4

What we need:

For the marination:
500g boneless skinless chicken thighs, cut into bitesized cubes
2 tbsp yoghurt
2 cloves garlic, grated
2″ ginger ginger, grated
1 tsp salt
1/2 tsp garam masala
1/2 tsp paprika
1/2 tsp coriander powder
Handful chopped fresh coriander
2 tbsp olive oil
For Masala:
4 tbsp olive oil
4 whole cloves
1 tsp cumin seeds
2 bay leaves
1 cinnamon stick
1 green cardomom pod
2 medium sized onions
3 cloves garlic
2″ ginger
1 green chilli
1 tsp salt
1 tsp garam masala
1 tsp turmeric powder
1 tsp coriander powder
1 tsp chilli powder
1/2 tin plum tomato
1/2 cup fresh coriander
2 tbsp greek yoghurt

How we do:

  • Preheat oven to 250 C
  • In a bowl, mix the chicken with the all of the ingredients listed under “marination”.
  • Place marinaded chicken in an oven proof dish dish and place in oven. Cook for 5-6 minutes.
  • Whilst the chicken is cooking, in a food processor, add the onions, garlic, ginger, green chilli, salt, garam masala, turmeric powder, coriander powder and chilli powder.
  • At this point, turn the chicken over and cook for a further 5-6 minutes. Remove from the oven.
  • Heat the olive oil in a pan. Add the cloves, cumin seeds, bay leaves, cinnamon stick and the cardamom pods to the oil. Once they begin to sizzle, add the processed masala paste.
  • Mix and cook until golden brown, constantly stirring every few minutes
  • Once golden, add the plum tomatoes and mix well. Continue to stir and cook until the oil separates from the masala.
  • Now add the chicken. Add the greek yoghurt and sprinkle on the fresh coriander and cook for 5-7 minutes.
  • Serve hot with rice or chapatis. Enjoy 🙂


Roasted Lamb & Spinach Curry

Lamb and Spinach Curry is the ultimate dinner party dish and is perfect for special occasions. In this recipe, the lamb is slow roasted in order to ensure that the sauce thickens nicely and that the lamb tenderises perfectly so that it melts in your mouth. I also pre-marinaded the lamb in an aromatic yoghurt sauce so that each individual piece of lamb has it own flavour. I made this dish at a recent Spice Club dinner and it went down really well!  I think the key to this dish is cooking it slowly, yes it does take a little longer but it’s well worth the wait-believe! Best served with basmati rice or freshly made hot chappatis nom nom nom nom…
Recipe shown below serves 12. You can either divide by how many servings you want it to yield or use http://www.easysurf.cc/recipe.htm.

Serves 12

What we need:
For the marinade:-
1000g lamb, boneless leg cut into 2.5cm cubes
4 garlic cloves, grated
2″ ginger, grated
4 tbsp cream
6 tbsp yoghurt
4 tsp salt
2 tsp kasturi methi (fenugreek leaves)
2 tsp chilli powder
2 tsp garam masala
1 tsp turmeric powder
2 tsp coriander powder
2 tsp meat tenderiser powder
For Masala:-
3 tbsp olive oil
6 onions, roughly chopped
3 tbsp olive oil
5 bay leaves
5 black cardomoms
1 stick cinnamon
2 tsp cumin seeds
3 cloves
3 cloves garlic
2″ ginger
2 tsp salt (or according to taste)
1 tsp turmeric powder
1 tsp chilli powder
2 tsp garam masala
pinch of pepper
2 green birdseye chillis, chopped
3/4 tin plum tomatos
2 handfuls of fresh coriander
300g pureed spinach

How we do:

  • In a bowl: Mix together the lamb and all of the ingredients listed above under the ‘marinade’ title. Refridgerate overnight.
  • Preheat the oven to 170 C.
  • In a large open pan, heat the olive oil. Fry off the onions until golden and tender. Remove and grind in a food processor.
  • Heat 3 tbsp olive oil in an oven proof pan. Add the whole spices listed above. when they begin to sizzle, add the ginger and garlic. Mix well and add the remaining ground spices and salt.
  • Cook for a couple of minutes whilst stirring. Now add the ground onion paste to the pan as well as the green chillies.
  • Mix well and cook on medium heat for 3-5 minutes , stirring every couple of minutes. Now add the tomatos and fresh corriander. Cook the masala for a few minutes until the oil begins to separate.
  • Now add the marinated lamb and mix well.
  • Add 2 glasses of water to the lamb masala and place in the oven.
  • Check the lamb and stir it every 10 minutes. When you do this,if you think the gravy (masala) has thickened, you add some more water.
  • Keep an eye on the lamb curry and cook until the lamb is tender (I cooked it for about 3 hours). Once tender (you can tell if the lamb is fully cooked if it breaks apart easily) add the spinach and mix well until it blends with the masala.
  • Remove from oven. (NB. You can remove the whole spices from the lamb curry if you want).
  • Garnish with cream and fresh coriander.