Whisk the second marinade ingredients together and allow to marinate for 3 to 48 hours. The longer the better. With simplicity in mind, most of the 100 recipes can be cooked on a kettle-style barbecue - you'll be amazed at how much can be cooked this way, no matter what the weather! Curry-house dishes and flavours work exceptionally well for grilling and live-fire cooking.

Curry Guy BBQ (Sunday Times Bestseller): 100 Classic Dishes

The idea behind the chilli paneer is all in the recipe card below but you really can make this curry just as you want it. Make this recipe your own

Just attempted this for the first time, but my whisked mix ended up very very tough. Added a full cup more of milk (misreading thinking I’d missed off when looking at cups of flour). The new mix now looks like your but must be wrong as it’s got triple milk 🙈

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Add the chillies, garlic and ginger and fry for a further minute. Then add the remaining ingredients and simmer for 15 minutes. This time around I just added a little coriander. You could add chopped chillies, cheese, onion seeds… whatever sounds good. Can the naans be reheated? Cooking outdoors with wood or charcoal can be a lot of fun and personally I think the food tastes better as well. That’s right… curries, tandoori recipes and even fried and steamed foods taste better when cooked over a live fire, just as they are all over the Indian subcontinent and at restaurants and food stalls here in the West” - Dan ToombsWe haven’t stopped though. The Curry Guy blog is still live and strong. I upload new curry recipes, tandoori recipes, dhal and bread recipes regularly. Once you’ve started cooking real Indian food, you just can’t stop.

THE CURRY GUY Chicken Bhuna Karahi | THE CURRY GUY

That’s right. The dough is very wet, like full fat cream when you first make it. That is how it is stored and restaurants. If you keep it covered in the fridge for one or two days, it comes alive and the flavour gets even better.Stir well to combine and continue stirring for a couple of minutes. At this time, your pan might be looking a bit dry. That is what you are looking for as bhunas are dry curries. Lower the heat to low and cover the pan to simmer gently for 8 minutes. Lift the lid and give it another good stir and then stir in the bhuna spice blend, chilli powder and turmeric. Once your dough balls are formed, you could let them sit, covered for about 30 minutes but again, you could push forward and make your naans immediately. This is a classic recipe for chilli paneer. It is so easy to prepare. The sauce is simple but delicious and coats the soft paneer making this one of the best chilli paneer recipes out there.