Agra Ginger Chicken
A light, cleansing chicken curry from Agra with fresh ginger, warm spices and bright tomato notes. This vibrant dish is designed to be accessible and fresh, with spinach and lime lifting the finished curry.
Indian
A vast, regional cuisine where spice work is the defining art. Blends like garam masala, panch phoron and individual masala mixes layer warmth, heat and aromatics across curries, rice, breads and pickles. Tandoor cooking, slow-simmered gravies, dum-style steaming and the British curry-house BIR method (pre-cooked meat finished in seconds in spiced base gravy) all sit here.
Browse by section
Base Sauces, purées and base gravies that underpin Indian curries.
Breads Naans, rotis, parathas and pooris, leavened and unleavened.
Desserts
Pastes Wet aromatic pastes such as onion, cashew and ginger-garlic, used as flavour bases for curries.
Rice Biryanis, pilafs and aromatic rice dishes.
Sauces Pickles Chutneys, raitas and pickles to serve alongside curries.
Side Dishes Vegetables, dals and other accompaniments.
Snacks
Spice Mixes Garam masalas, BIR mix powders and other Indian spice blends.
Stocks Spiced stocks used in base gravies and BIR curries.
Recipes
Akuri (Indian Spicy Scrambled Eggs)
Silky scrambled eggs infused with warm spices and fresh aromatics. The turmeric adds a earthy golden color while ginger and chilli provide warmth and complexity. Served with fresh coriander, this makes an excellent quick snack, elegant starter, or gourmet canapé topping.
Andhra Chicken Curry
Chicken thighs are marinated briefly with turmeric, ginger-garlic paste, yogurt and a pinch of red chilli. A dry-roast of poppy seeds, sesame seeds, coconut, fennel, coriander and dried red chillies is ground with a splash of water into a coarse paste. The base is built with shallots, curry leaves and tomato; the chicken is browned in stages; and the masala paste is folded in for the long, gentle simmer. Tamarind and a curry-leaf temper finish.
Angry Bird
Simple tandoori-style chicken thighs marinated in yogurt and spices for tender, flavorful meat. Thighs or drumsticks work best; use mild paprika for color and flavor, or chilli powder for heat. Yogurt and lemon tenderize the meat, allowing spices to penetrate deeply.
Authentic Chicken Handi
A rich, ghee-laden chicken handi cooked in the traditional style, featuring tender chicken thighs simmered in a spiced tomato-onion base with yoghurt and cream. Named for the handi pot, this dish varies by chef but delivers deep, authentic flavors.
Biryani
Biryani represents the height of Indian culinary technique: multiple components prepared separately with precision, then assembled in layers where flavors permeate through steam cooking. This isn't a one-step rice dish; rather, it's an architectural construction where yogurt-marinated lamb develops tenderization and flavor, then cooks slowly with warm spices and tomato, while basmati rice is independently flavored with saffron infusion and whole spices. Upon assembly, the two elements marry through steam, creating a unified dish where lamb and rice are inseparable in flavor. Traditionally cooked during festivals and royal celebrations, biryani requires patience and multiple steps but rewards with sophistication.
Butter Chicken
A rich, creamy tomato-based curry with mild spice and buttery finish. A BIR-style adaptation of murgh makhani.
Butter Chicken
The BIR icon: tandoori-grilled chicken finished in a velvety tomato-onion sauce enriched with double cream, butter and a hit of garam masala at the end. Mildly spiced, lightly sweet, deeply savoury. The sauce is built on a paste of cooked onion, tomato and cashews / almonds, finished off-heat with cold butter for the signature gloss.
Chicken Balti
Birmingham's defining curry, cooked hard and fast in a thin two-handled steel balti pan over a roaring flame. The high heat caramelises the masala onto the meat and burns off the oil, leaving a slightly smoky, tomato-forward sauce. Eaten straight from the pan with naan; the sauce is medium-thick, not soupy.
Chicken Ceylon
A bright and spicy Sri Lankan-inspired curry with a curry-house spin, featuring aromatic spices, coconut, and fresh curry leaves. It works beautifully as a banquet dish and can be extra hot with extra bird’s eye chillies and chilli powder. The subtle sweet-tang tuning makes it a favorite with rice and mild dhal.
Chicken Chasni
A sweet and smooth British-Indian chasni that pairs best with tandoori chicken tikka. Balanced mango chutney, mint sauce, and tomato ketchup give this curry bright sweetness and tang, while cream and optional red colouring deliver the signature rich appearance.
Chicken Chettinad
Whole spices dry-toast in a pan until aromatic; grind with grated coconut, dried red chillies and a splash of water into a thick paste (the Chettinad masala). Chicken thighs marinate briefly in turmeric, salt and yogurt. Shallots fry to soft gold; the masala paste cooks until the oil splits out; chicken cooks in the masala with curry leaves and water. Finishes thick, dark and intensely peppery.
Chicken Chilli Garlic
A bold, garlicky curry with a brisk curry-house kick. This jalfrezi-style dish uses plenty of fresh garlic, green chillies, and tandoori tikka, making it spicy but not overwhelming.
Chicken Curry
A curry-house style chicken curry that builds flavor from whole spices and fresh aromatics rather than premade base sauces. The method takes a little more time, but rewards you with a rich, home-style curry sauce and tender chicken. Add extra chilli or more garam masala to increase heat for your preference.
Chicken Dhansak
A British curry-house classic with sweet-sour notes of pineapple and lemon and earthy dhansak lentils. Inspired by Parsi dhansaks, this version uses red split lentils and pre-cooked chicken for convenience while keeping the iconic flavour profile.
Chicken Dopiaza
A vibrant do-piaza curry based on layered onion textures and warming spices. This version uses both seared onion petals and a yoghurt-onion paste to build depth; the result is a rich, savoury, mildly tangy curry that works with pre-cooked stewed chicken or freshly poached chicken.
Chicken Jalfrezi
A curry-house jalfrezi inspired by a Balti House classic, featuring quick stir-fried peppers, chillies, onions and tender chicken in a light spiced sauce. It is traditionally dry and crisp, but can be adjusted for more sauce by adding extra base curry or stock.
Chicken Karahi
A classic karahi curry inspired by Imran’s in Birmingham, featuring tender chicken pieces simmered in a rich, spiced tomato-onion sauce. Traditionally served sizzling in a karahi pan, this dish is perfect for soaking up with naan.
Chicken Korma
A creamy, nutty British-Indian korma that uses both block coconut and coconut flour for depth and body. This curry is rich yet balanced, with mild heat and a hint of sweetness from sugar, banana and rose water. Serve with white rice and a mild dhal for the full experience.
Chicken Methi Curry
Fenugreek-forward chicken methi curry with a rich base sauce and a tangy cream finish. Fresh fenugreek leaves are ideal, but dried kasoori methi can provide the signature aroma, especially in supermarkets where fresh leaves are scarce. This curry is aromatic with anise notes and a subtle bitterness balanced by yoghurt.
Chicken Pasanda
British-Indian Pasanda is a mild, creamy curry based on almond and coconut richness with a slight sweet edge from sultanas. Traditional pasanda uses flattened and tenderized meat; this version uses thinly sliced chicken breast and can be made with tandoori chicken if preferred. A splash of red wine is optional and adds depth.
Chicken Pathia
A British-Indian pathia curry with a sweet-and-sour profile, tuned for balanced acidity and a hint of chilli warmth. The recipe uses lemon, mango chutney and sugar for tang/sweetness, with optional red food colouring for the classic curry-house appearance.
Chicken Tikka Masala
A creamy, mildly spiced tomato-based curry using grilled or pan-fried marinated chicken, finished with a rich sauce.
Dal Makhani
Whole black urad lentils and a small handful of red kidney beans are soaked overnight, then pressure-cooked or simmered until completely tender. A tomato-and-spice masala is built separately with onion, garlic, ginger and a careful hand with the spices. The lentils are folded into the masala and simmered, low and slow, for two hours, while butter and cream are stirred through in the final stage. The lentils break down into a glossy, almost-velvet finish.
Goan Pork Vindaloo
Whole Kashmiri red chillies soak in white wine vinegar; ground with garlic, ginger, cumin, peppercorns, cinnamon, cloves and mustard into a thick wet paste. Pork shoulder cubes marinate overnight in the paste. Browned in oil; cooked with onions, tomato and reserved marinade until the pork is tender and the gravy is glossy. Salt last. A small spoonful of jaggery balances the vinegar.
Gunpowder Chicken
Gluten-free popcorn chicken bites made with gram flour batter, inspired by overpriced drive-thru versions. Tender chicken pieces coated in spiced batter and tossed with tangy chutneys and fresh toppings for a flavorful, addictive snack.
Hyderabadi Mutton Biryani
Bone-in mutton (or lamb) marinates for 4 hours in yogurt, ginger-garlic paste, deep-fried onion (birista), garam masala, chilli and saffron. Basmati rice par-boils for 4 minutes with whole spices to 70% done. Half the rice layers on top of the marinated mutton at the bottom of a heavy pot; saffron milk, mint, more birista and ghee drizzle on top; the rest of the rice on top of that. Sealed (cover + dough or foil tight), cooked on the lowest heat 1 hour. The meat cooks from raw inside the steaming rice. Opened at the table.
Kashmiri Chicken
An aromatic curry-house classic that blends tandoori chicken with a sweet-spicy sauce of nuts, spices, banana and mango chutney. This dish is cooked quickly once the base sauce is ready, making it ideal for a flavorful weeknight meal or part of a banquet. Raisins add a pleasant sweetness and balance to the heat.
Kerala Fish Curry
A masala paste of shallot, ginger, garlic and red chilli is bloomed in coconut oil with mustard seeds, fenugreek and curry leaves. Coconut milk is poured in and the curry brought to a simmer, then tamarind water and a tomato are added. The fish goes in last and poaches in the gravy for just long enough to set; over-stirring breaks the pieces.
Lamb Achari
A Punjabi-inspired achari curry featuring pickle spices like panch poran and dried chillies, balanced with sweet mango chutney and tangy lime pickle. This dish captures the essence of Indian pickles in a rich, flavorful lamb curry.
Lamb Bhuna
A restaurant-style bhuna using pre-cooked lamb for speed, while keeping the dry, intensely-flavoured finish. The classic bhuna technique is approximated with quick spice frying, and lamb is finished in a rich, reduced sauce.
Lamb Charsi Karahi
A minimalist charsi karahi featuring tender lamb chunks cooked in their own fat with garlic, tomatoes, and chillies. No spices beyond kasoori methi, the rich lamb fat and simple ingredients create an incredibly flavorful, moist curry perfect for naan.
Lamb Karahi
Cooked in a karahi (two-handled wok-like pan) over high heat: lamb chunks simmer with tomatoes, fresh ginger matchsticks and green chillies, with cracked black pepper and ground cumin going in late. No onion in the sauce. Punjabi origin, fiercely fresh-tasting, the antithesis of long-cooked British curry-house style.
Lamb Madras
A classic British curry-house madras with a sweet-and-sour profile, featuring tender lamb in a spicy, tangy sauce. This version balances heat from chillies and chilli powder with mango chutney and lime for a feast-worthy dish.
Lamb Madras
Hot, sharp curry inspired by the cooking of southern India. Reduced tomato base with a heavy dose of chilli powder, mustard seeds, curry leaves and tamarind. Sharper than a vindaloo (no vinegar) but in the same heat range; finished with lime juice and a spoon of mango chutney for sweet contrast.
Lamb Naga Phall
An extremely hot British curry-house phall featuring Naga chillies and Mr Naga pickle for intense heat balanced with rich flavors. This dish is not for the faint-hearted; serve with cooling accompaniments like rice, naan, and cold lager.
Lamb Nihari
The Mughal-Pakistani slow-cooked lamb shank stew: meat braised for hours in a spice-thick gravy of ginger, garlic, ground spices and a wheat-flour slurry that gives the broth its characteristic velvety body. Traditionally a Friday-morning dish in Lahore. Mild compared to other curries; the flavour is deep rather than hot.
Lamb Rogan Josh
A British-Indian take on the classic Kashmiri lamb rogan josh, featuring a deep red sauce from paprika and tomato rather than traditional Kashmiri chillies and rattanjot. This version uses pre-cooked lamb for quick assembly, with rich, caramelized flavors from tempered spices and creamy cashew-yoghurt finish.
Lamb Saag
A quick British curry-house version of classic Punjabi saag gosht, combining pre-cooked lamb and bright spinach puree for a rich, green sauce. Similar to slow-cook authentic versions, this recipe delivers deep, buttery flavour in a fraction of the time.
Lamb Vindaloo
A fiery British curry-house vindaloo with Portuguese-Goan influences, featuring intense heat from Scotch bonnets and chillies, balanced by vinegar and sweetness. This version uses pre-cooked lamb for speed, with optional potatoes as per UK tradition.
Maa’s Lamb Chops
Tender lamb chops marinated in spiced yogurt, evoking the aroma of family parties. Despite poor margins, this dish captures the essence of home and Mowgli's heritage. Grilled to perfection for a nostalgic, flavorful experience.
Mango Chicken Curry
A sweet-spicy BIR-style mango chicken curry with plenty of tropical fruit brightness and mild curry-house heat. This recipe blends the pineapple-style sweetness of mango chutney and fruit chunks with a rich coconut-spiced base and tender chicken.
Mowgli Sticky Wings
Crispy, sweet, and sticky chicken wings with a rich, fruity glaze from date syrup and treacle. These finger-licking wings blend dessert-like sweetness with savory spices, perfect for satisfying cravings at the intersection of sweet and savory.
Mulligatawny Soup
This Anglo-Indian mulligatawny soup blends curry spices with vegetables in a smooth, warming broth. A comforting winter dish with layers of flavor from aromatic spices and optional sauces. Perfect for spice lovers seeking a hearty soup.
Mutton Sukka
Lamb chunks are braised gently with turmeric, ginger-garlic paste and a small handful of whole spices until tender. A separate pan toasts a Chettinad-style spice blend (black pepper, fennel, coriander, cumin, dried red chillies, fresh grated coconut) and grinds it to a coarse paste. The braised lamb is folded into a base of fried onion and curry leaves, the masala paste added, and the dish cooked uncovered until all the liquid has gone and the spice has caked onto the meat.
Palak Paneer
Spinach is blanched for one minute then plunged into iced water (a step that locks the colour bright green). The drained spinach is blended with green chilli into a smooth puree. A masala of onion, ginger, garlic and tomato is built and the puree stirred in. Cubes of paneer, lightly pan-fried, are added at the end so they sit on top of the gravy rather than dissolving into it. Finished with cream and kasuri methi.
Pav Bhaji
Potatoes, cauliflower, peas boil until tender. A masala base softens onions and tomatoes in butter with ginger-garlic paste, then chilli powder, turmeric and pav bhaji masala. Capsicum joins. Boiled vegetables mash in roughly; everything cooks together 10-15 minutes, mashing as you go, until the bhaji turns a deep orange-red and the consistency is thick-spreadable. Finishes with extra butter, lemon juice, coriander. Pav rolls split horizontally, griddle-fry in butter with a sprinkle of pav bhaji masala till the cut sides char. Serve bhaji in shallow bowls topped with diced raw onion, lemon wedges, a coriander shower; pav on the side.
Rajma
Dried kidney beans are soaked overnight and pressure-cooked (or simmered for 2 hours) until completely tender. A separate pan builds a base of onion, ginger and garlic browned with whole spices, then a tomato puree is added and cooked down with the ground spices until the oil separates. The cooked beans and a portion of their cooking liquor are folded in and simmered for 30 minutes to thicken; a few are mashed against the pan to thicken the sauce. Finished with garam masala and butter.
Simple Lahori Chicken Curry
A traditional Lahori-style chicken curry built on a base of caramelised onions, tomatoes, and whole spices bloomed in oil. Yoghurt is added gradually to prevent splitting, creating a rich, silky sauce. Finished with fresh coriander and lemon juice, this is a deeply flavourful North Indian classic.
Special Balti
A customizable British curry-house special balti, mixing pre-cooked meats, seafood, and vegetables in a rich, spiced sauce. This is a chef's signature dish, adapt with your favorite ingredients for a personalized feast.
Tandoori Methi Chicken Tikka
A flavorful methi chicken tikka combining fresh fenugreek with aromatic spices and yoghurt marinade. This recipe blends elements from various traditional preparations, resulting in a barbecue favorite with charred edges and tender, juicy meat.
Vindaloo
The fiery Goan original: a vinegar-and-garlic-marinated meat (traditionally pork, adapted in BIR menus to chicken or lamb) simmered in a dark masala loaded with red chillies, cumin and mustard seeds. The sharp acidity from vinegar plus aggressive chilli is the signature; potatoes are a BIR addition (the "aloo" suggestion) but not part of the Portuguese-origin dish.
Vindaloo (Restaurant-Style)
A hot, sour, and deeply spiced curry originating from Goa. Built on a vinegar-based marinade and a chilli-forward masala, this version follows a BIR-style workflow using a base gravy while preserving the characteristic tang.