Chicken Naga Masala

  • 400g Chicken breast (Cubed)
  • 250g (half a large pot) Plain Yogurt
  • 1-2 tbsp Lime Juice (or lemon)
  • 1 tbsp Naga Masala Seasoning
  • 1 tsp Paprika
  • 1 tsp Salt
  • 3 tbsp Cooking Oil
  • 1 Large Onion
  • 2″ Piece Root Ginger (chopped)
  • 4 Garlic Cloves
  • 2 Red Chillies (Sliced)
  • 1 400g can chopped tomatoes
  • 1 tbsp Tomato Puree
  • 1 tsp Garam Masala
  • Fresh coriander & Lemon slices to Garnish


  • In a Bowl add the Chicken, yoghurt, Naga Masala, Paprika, Lime juice & Salt. Mix Well. Place in the fridge & marinate for at least 2 hours or over night for better results. (1x tbsp of Naga Masala seasoning will give you a HOT curry, just use 1-2 tsp for a milder taste)
  • Finely whiz the Onions, Garlic & Ginger in a food processor (Or chop finely if you dont have a processor) Put to one side.
  • Mix Tomatoes,tomato puree & Chillies. Again put to one side.
  • Empty the Chicken & Yorghurt mixture into a roasting tin & place under a hot grill until the chicken starts to brown on each side.
  • Heat the oil in a pan & add the Onion, garlic & ginger to the oil & fry on a medium heat until soft & golden. Stir frequently
  • add the Tomato chilli mixture, cover and cook for 10 mins.
  • add the grilled chicken & contents of the roasting tin into the pan, stir well. Cover & cook for a further 10 mins on a low heat. add a little water or more yogurt if the sauce is a little thick.
  • When Ready to serve sprinkle with the Garam Masala & garnish with the freshly chopped Coriander and serve with Rice or Naan bread. Decorate with lemon slices. Enjoy!

Serves 4


Chicken Vindaloo

This recipe has been exclusively written for the Chilefoundry, a website that I write a monthly recipe for. It’s dedicated to ‘all things’ hot! Chillies sauces, recipes, spicy food, news & reviews can all be found over at The Chile Foundry 

Marinade Ingredients:

  • 1 tsp mixed white/brown mustard seed
  • 1 tsp cumin seed
  • 1 whole clove
  • 8 x Hot green chillies (Thai, finger, birds eye)

Grind these ingredients to a paste in a pestle & mortar. Put to one side.

Paste Ingredients:

  • 1 x large cooking Onion, roughly chopped
  • 20-25g fresh garlic
  • 10-15g fresh ginger
  • 1 tbsp lemon juice
  • 2 tsp paprika
  • 2 tbsp cider vinegar
  • 1 tbsp water
  • A good grind of salt & pepper

Whizz the ‘paste’ ingredients in a food processor/blender until a smooth paste is achieved. put to one side.

Curry Ingredients:

  • 2 tbsp oil
  • 1 onion, sliced into half rings
  • 3 chicken breasts, cubed
  • 15-20 curry leaves
  • 2 tsp cayenne pepper
  • ½ cup (125ml) cider vinegar
  • A good pinch of salt
  • ½ tsp sugar
  • halved chilies & fresh coriander to decorate


  1. Smear your marinade on to the cubed chicken, making sure it’s well covered. Place in the fridge for at least 30 mins.
  2. In a hot pan, add your oil & fry your onion for 2-3 mins. Now add your marinated chicken to the pan, making sure to add all the marinade too. Cooking for 5 mins until the chicken has taken on some colour, stir frequently.
  3. Pour in the paste you made earlier, stir & cook for a couple of minutes.
  4. Now sprinkle in your curry leaves & cayenne pepper, stir & cover the pan, cook for a further 5 mins.
  5. Add the cider vinegar, bring to the boil & add the salt and sugar. Cover the pan & simmer on a low heat for 25 mins.
  6. Uncover & stir for 5 mins to thicken slightly. Decorate with fresh chillies & coriander.

Serve with rice or Naan bread & Enjoy!

Serves 4

Cooks tip: If the word ‘Vindaloo’ scares you off because you think it will be too hot for you? Just adjust the chilli & cayenne pepper quantity to your own liking. On the other hand if you think that this isn’t hot enough for you…try upping the chillies or swap them for ‘Habanero‘ or ‘Naga‘s

Chana Masala

As a rule of the thumb, you can often tell how good a curry restaurant is just by the quality of the ‘Chana Masala’. This recipe won’t disappoint & will have you paying the bill everytime.
  • 1 tsp coriander seed
  • 1 tsp cumin seed
  • 3 tbsp oil
  • 2 small cooking onions (finely chopped)
  • 12g garlic (pulped)
  • 12g ginger (pulped)
  • 1 green finger chilli (chopped)
  • 400g can chopped tomatoes
  • 1 400g can chick peas
  • 1 400g can brown chickpeas (kala chana)
  • 1 cup (250ml) water
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • 1 tsp ground cumin
  • ½ tsp chilli powder
  • salt
  • ½ tsp garam masala
  • 1 tbsp lemon juice
  • chopped fresh coriander
  1. In a hot pan dry fry the coriander & cumin seed for a minute, remove  from the heat and grind in a pestle & mortar. Put to one side
  2. Heat the oil in a same pan, add the onion, garlic & ginger & fry for 2-3 mins then add the green chilli, cook for a further 2 mins until the onions have softened.
  3. Stir in the tomatoes & cook for 10 minutes, stirring frequently. Now add the ground coriander,cumin, turmeric & chilli powder along with the water & a good pinch of salt, stir & bring to a boil.
  4. Drain the chick peas & add them to the pan, stir & cover with a lid. Simmer for 25 mins
  5. Just before you are about to serve, stir in the toasted ground spices along with the garam masala & lemon juice
  6. Decorate with freshly chopped coriander & serve.
Serve with rice or bread as a main course or as a side dish. Enjoy!
Serves 4

Poona Lamb Shank

  • 1 tsp crushed dried chilli flakes
  • 1 tbsp garlic & ginger paste
  • ½ tsp turmeric
  • 2 tbsp yoghurt
  • 1 tbsp lemon juice
  • 1 tbsp oil
Mix all ingredients above & smear over 2 lamb shanks, cover & refrigerate for at least 2 hours, but 6-8 hours would be better. When your ready to cook, carry on below.
  • 2 medium onions, chopped
  • 3 tbsp oil
  • 1 tbsp garlic & ginger paste
  • 2 dried red chillies
  • 4 cloves
  • ½ tsp cinnamon
  • 4 green cardamom pods
  • 1 black cardamom pod
  • 1 tbsp coriander seeds
  • 1 tsp poppy seeds
  • ½ tsp turmeric
  • 1 tbsp tomato purée
  • 150ml water
  • Put the oven on to gas mark 4 or 160C
  • Heat the oil in a heavy based Casserole pan, add the onion, garlic & ginger & fry for 3-4 mins
  • In a pestle & mortar, grind the dried chillies, cloves,cardamoms,coriander & poppy seeds, add to the pan along with the turmeric & stir for a minute.
  • Add the lamb shanks with all the marinade to the pan & sauté to seal on each side for a minute or two.
  • Now add the tomato purée & 150ml of water, stir & bring to a boil
  • Cover with a lid and transfer the pan to the oven & cook for 1 hour until the meat is tender.
  • Remove the meat from the pan & keep warm whilst you whiz the sauce in a blender & then pass it through a sieve to achieve a smooth gravy.
Serve the lamb shanks with the sauce poured over & with rice or bread. Enjoy!
Serves 2-4
  • 2 medium potatoes, peeled
  • 1 small cauliflower
  • 2 tbsp oil
  • 1 tsp panch phoran
  • 2 cloves
  • 2 cardamom pods (seeds only)
  • ½ tsp cinnamon
  • 1 bay leaf
  • ½ tsp turmeric
  • ½ tsp chilli powder
  • ½ tsp salt
  • 2 tsp sugar
  • 250ml water
  • 2 tomatoes, chopped
  • 200ml yoghurt


  • Heat the oil in a pan, cut the potato & cauliflower into chunky pieces & fry for 5 mins, turning frequently.
  • Now stir in the panch phoran, cloves, cardamom, cinnamon, bay leaf, turmeric & chilli powder & cook for a minute.
  • Add the water with the salt & sugar, bring to the boil & then simmer on a low heat for 15 mins or just until the potatoes & cauliflower is just cooked.
  • Stir in the yoghurt & tomatoes and cook for a further 5 mins.

Decorate with some chopped fresh coriander & a sprinkle of garam masala. Serve as a side dish or with naan, chapatis as a main course. Enjoy!

Serves 2-4

Lime & Chilli Pickle

  • 10  Limes
  • 3 tbsp salt
  • 1 tbsp sugar
  • 1 tsp cumin seeds
  • 1 tbsp Panch Phoran
  • 1 tsp mustard seeds
  • 1 tsp turmeric
  • 2 garlic cloves
  • 2 tbsp white wine vinegar
  • 1 tbsp oil (I used chilli oil)
  • 20-25 fresh Green & Red chillies (mixed heat)


  • Cut the limes into small pieces (Preseve the juice while cutting)
  • Put lime pieces & juice in a 700ml sterilised kilner jar and add the salt & stir.
  • Roughly cut the Chillies into chunks (seeds & all), add to jar
  • Chop the garlic & add to the jar along with the sugar, tumeric, oil & vinegar
  • In a frying pan, dry roast the cumin, mustard, panch phoran seeds until aromatic
  • Add the seeds to the jar, give it a good stir or shake.

Allow up to 30 days before eating but the longer you leave it the better! I’ll leave mine for 90 days, giving it a shake every now & then. Serve with curries, breads & poppadoms. Enjoy!

  • 6 Skin-less Chicken Thighs (Boned & cut in pieces)
  • 3 tbs Oil
  • 1 tsp Cumin seeds
  • 12 curry leaves
  • 3 tsp Garlic & Ginger Paste
  • 2 medium Onions, finely chopped
  • 1 x 400g can of Chopped Tomatoes
  • 2 tbsp  Yogurt, lightly whisked
  • 4-5 heaped tbsp Methi (Fenugreek) leaves
  • 1½ tsp Coriander powder
  • 1 tsp Turmeric powder
  • 1½ tsp Cumin powder
  • 1 tsp Chilli powder
  • 1 cup of water
  • Salt to taste
  • 2 tsp Garam Masala
  • freshly chopped Coriander leaves for garnish


  • In a blender, whizz the garlic & ginger with a little water to a paste or chop finely by hand.
  • Heat the oil in a pan, add cumin seeds for a moment, add the curry leaves & stir, now add the onions, salt, turmeric & fry for 5-10 mins until the onions are golden.
  • Add the Garlic & Ginger paste & fry for a couple of minutes, now add the cumin, coriander & chilli powder & mix.
  • Add the Chicken & stir, fry for about 5 mins or so, then add the tomatoes, water & bring to a boil, then simmer uncovered for 10-15 mins until the sauce thickens.
  • Add the yoghurt, Methi leaves & stir. Cover & simmer on a low heat for 10 mins then stir in the Garam Masala. Taste and adjust salt and chilli if necessary. Serve with rice or naan. Enjoy!

Serves 4

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