Scorch side one, flip over to just get a light skin on side two, then top and put under a hot grill. Add the kasoori methi by rubbing it between your fingers and garnish with coriander and sliced lemons to serve. The most famous tandoori chicken out there is tandoori chicken tikka just like you find at curry houses.

THE CURRY GUY Tandoori Chicken | Whole Tandoori Chicken | THE CURRY GUY

Grilling the kebabs over an open fire gives the chicken tikka and vegetables an amazing smoky char that people just seem to love. This is the time make this recipe your own by adjusting the flavour by adding more of the sour, sweet and spicy ingredients if you like.The recipes out there might be different but the techniques need for achieving excellent tandoori are all here. It should be sticky but not sticking to your hands and soft enough that you can form it into a flat naan without the need to use a rolling pin. The sauce is simple but delicious and coats the soft paneer making this one of the best chilli paneer recipes out there. Place the butterflied chicken breast side up on the side of the barbecue without any coals and cook until the internal temperature is 75°C (165°F).

Curry Guy BBQ : 100 Classic Dishes to Cook over Fire or on

The head chef at the time, Palash Mitra took me through all the steps to make what was one of his signature dishes. Now pour the oil into a deep tray and add the garlic and ginger paste, salt, turmeric, chopped chillies, lemon juice and saffron. Alongside familiar meals like kebabs and skewers, naans and tandoori chicken, Dan has developed original recipes for popular street food, as well as the most popular one-pot curries that can be cooked over the fire. When you want a naan, just take some of the dough and slowly add flour until it is soft and slightly sticky to the touch dough ball.

No yeast is required to make this instant naan recipe and you can make your naans in about 30 minutes. Others, such as tandoori chicken tikka can be served with chutney or stirred into a curry house style chicken curry. With simplicity at its heart, this book will show you how to make some of your favourite Indian recipes on a BBQ. I usually slide a couple of fingers under the skin all over the breasts, legs and thighs so that I can rub the meat with the marinade as well as the skin on top.

THE CURRY GUY Chicken Bhuna Karahi | THE CURRY GUY

This is a play on the famous beef chapli kebab, which is hugely popular in Pakistan and northern India. I recorded a live video of me thumbing through each page just after The Curry Guy Bible was published. This is an instant naan recipe, however that you can make on a whim and enjoy fresh naans immediately. As a way of getting enough content for the site, I convinced my wife and three kids that we should cook and eat nothing but Indian food for a whole year. Next, whisk together all of the marinade ingredients, adding just enough water to make a smooth paste – about 3 tablespoons.

I moved to the UK from California in 1993 and couldn’t get enough of the curries that my wife, Caroline and I picked up from the takeaway every weekend. Your recipe for Kheema matar could be made less fattening by browning the lamb first and discarding the fat before adding to the onion-spice mixture. It needs something to stop the cooking process and that is dairy, in the form of yoghurt, cream cheese and/or cream. Pour the yeasty milk mixture into the flour, along with the whisked eggs and yoghurt, and mix everything to combine.