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
Discover · meat + complex + tomato + asian
22 recipes
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Meat 22Chicken 14Beef 1Pork 1Lamb 7Duck 0Fish 3Prawn 1Salmon 0Eggs 0Paneer 0Tofu 0Lentils 0Rice 1Mushroom 1
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.
Indian
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.
Indian
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.
Indian
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.
Indian
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.
Indian
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.
Indian
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.
Indian
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.
Indian
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.
Indian
Go Bo Hoi an
Go Bo Hoi An is a piquant Vietnamese beef salad featuring thinly sliced seared beef tossed with crisp vegetables, fresh herbs, and a bright tamarind-lime dressing. This dish has delicate undertones of lime and garlic which carry through the tamarind flavours perfectly. The combination of tender beef, crunchy vegetables, aromatic herbs, and crispy rice papers creates a textural and flavourful celebration of Vietnamese cuisine. Quick to make but requires advance preparation, ensure the salad, dressing, and toppings are made and ready to use before cooking the beef.
Vietnamese
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.
Indian
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.
Indian
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.
Indian
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.
Indian
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.
Indian
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.
Indian
Pre-Cooked Chicken
A BIR-kitchen staple. Chicken breast is simmered in a deeply spiced onion-and-tomato stock just until it is cooked through, then drained and held back for service. The poaching liquid is reduced down into a concentrated spice stock that gets used in the final curries. Pre-cooking lifts the flavour of every BIR-style curry that follows: the chicken is already seasoned through, and the cooking stock carries spice into the finished sauce. Make a big batch, portion into bags, and freeze.
Base
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.
Indian
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.
Indian