Recipes from our latest visit to BBC Radio Leicester's Curry Show

Published: Saturday, 25 August 2018

For this episode of the show we decided to make a starter and main course which had been taken from our current Chef’s Specials selection on our restaurant menu. Both dishes went down very well and were again prepared by our talented head chef, Santa.

Starter: Atlantic King Scallops (from the Malabar region of south west India)

Serves: 1
Cooking time: 10 minutes - scallops / 90 minutes - sauce

You will need:

  • 4 King Scallops (remove roe)
  • 100 ml Rapeseed oil
  • 1 tsp Mustard seeds
  • 10 whole Curry leaves
  • 1 tsp Ginger garlic paste
  • 2 tsp Ground Garam Masala (coriander, turmeric, cumin and meat masala)
  • 100gm Turmeric
  • 1 White onion
  • 1 whole Red chilli
  • 250 ml Coconut milk
  • 25 g Butter
  • 100 g Fresh coriander
  • Water cress – to garnish
  • Banana leaf - to plate



  1. Heat the oil in a saucepan over a medium heat
  2. Add the mustard seeds and temper followed by the curry leaves and whole red chillies, cook for 5 minutes
  3. Add the chopped onion and sauté until golden brown, about 20 minutes
  4. Now add the ginger garlic paste and cook until it turns pink to brown in colour, add turmeric and garam masala, cook for 10 – 15 minutes
  5. Reduce the heat and add the coconut milk then simmer until the desired consistency of the sauce is reached, about 30 minutes
  6. Finally, add the butter, cook slowly for 20 minutes then finish with fresh coriander to garnish


Add ginger garlic paste, turmeric, salt and garam masala to the scallops and leave to marinate for 10 minutes.

  1. Heat oil in a pan over a medium heat
  2. Sauté the scallops until the outside becomes golden, do that on both the sides
  3. Place the scallops on a banana leaf and spoon over the sauce
  4. Garnish with water cress

Main course: Chicken Tikka Makhani

Serves: 2
Cooking time: 2 hours marinate time for chicken tikka / 4 hours for the makhani sauce / 20 minutes prep time

You will need:

  • 200 g Chicken breast
  • 100 ml Rapeseed oil
  • 2 Onions
  • 2 tsp Ginger Garlic Paste
  • 250gm Tomato Puree
  • 2 tsp Tandoori masala
  • 100 g Fresh Coriander
  • 25 gm Fenugreek leaves dried
  • 100 ml Single cream
  • 2 tsp Tikka Paste
  • 100 gm Cashew nut paste


  • Marinate chicken
  • Dice chicken breast into large pieces (5cm X 5 cm)
  • Add ginger garlic paste, salt, oil, tikka paste and leave to marinate for around 2 hours
  • Skewer the chicken and place in a tandoor or domestic oven at 180 for 25 minutes


  • Heat Oil in a pan over a medium heat
  • Add ginger garlic paste, cook for until paste turns golden
  • Now add the finely diced onion and cook until golden then add tandoori masala
  • Once the onion is a golden colour add the tomato puree
  • Once simmering reduce the heat and add the cashew nut paste and single cream and cook over a low heat until the cream combines with the curry
  • Add salt to taste and water as required for consistency
  • Cook over a low heat for at least one hour
  • Allow the sauce to cool then blend in a mixer
  • Return the sauce to the pan and add the chicken tikka

Season to taste and add the fenugreek, simmer for 20 minutes over low heat then serve with rice or naan... and enjoy!

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