Take a look at what we cooked on the BBC Radio Leicester's Curry Show during our 5th visit!

Published: Tuesday, 1 October 2019

We would like to say a big thank you to the hosts of BBC Radio Leicester's Curry Show for inviting us back again last week as their guest chefs on this popular show.

This time around we prepared two starters and two main dishes live on the programme. These were then shared by the studio team and guests and thoroughly enjoyed by all.

Why not try your hand at preparing something a little different using one of the recipes below?

Channa Bhatura (Starter)

Serves: 2
Preparation: 20 minutes
Cooking time: 1 hour for Channa / 1 hour for Bhatura

You will need for the channa:

  • 200g channa (chickpeas)
  • 100ml rapeseed oil
  • 1 onion
  • 2 tsp ginger garlic paste
  • 1 tsp garam masala
  • 250g tomato puree
  • 100g fresh coriander
  • 100ml single cream


  1. Saute onions
  2. Add ginger garlic paste
  3. Add tomato puree
  4. Add chickpeas and then the garam masala
  5. Saute and let cook until the chickpeas are soft and tender

What you will need for the dough for bhatura:

  • 250g flour
  • 1 tsp baking powder
  • 1 tbsp yogurt
  • 2g salt
  • 250g water
  • 1 tbsp oil
  • rapeseed oil (for frying)


  1. Mix baking powder and yogurt and let stand for 15 minutes
  2. Mix flour and salt
  3. Make a medium soft dough by adding water and yogurt mixture
  4. Let stand for 10 minutes
  5. Knead it back and let it stand for another 30 mintues
  6. Cut into small balls and baste with oil
  7. Roll out into flat roundels with a rolling pin
  8. Heat the oil in a wok to medium - 140°c
  9. Place the flat roundels in the oil and then press them with a spatula until they puff up

Lamb Chettinad (Main Course)

Serves: 2
Cooking time: 90 minutes

You will need:

  • 250g diced lamb
  • 100ml rapeseed oil
  • 1 tsp mustard seeds
  • 10 whole curry leaves
  • 1 tsp ginger garlic paste
  • 2 tsp ground garam masala
  • 100g turmeric
  • 1 white onion
  • 1 whole red chilli
  • 250ml coconut milk
  • 25g butter
  • 100g coconut powder


  1. Heat the oil in a saucepan over a medium heat
  2. Add the mustard seeds and temper and then add the curry leaves and whole red chilli
  3. Add the chopped onion and sauté until golden brown
  4. Now add the ginger garlic paste and cook until it turns pink to brown in colour
  5. Add the turmeric, garam masala and diced lamb and cook until the lamb is browned
  6. Add water
  7. Reduce the heat and add the coconut milk and simmer until the desired consistency of the sauce is reached
  8. Finally, garnish with powdered coconut

Paneer Methi Makhni (Main Course)

Serves: 2
Preparation: 20 minutes
Cooking time: 10 minutes for paneer / 4 hours for the makhni sauce

You will need:

  • 200g paneer cubes
  • 100ml rapeseed oil
  • 2 onions
  • 2 tsp ginger garlic paste
  • 250g tomato puree
  • 2 tsp tandoori masala
  • 100g fresh coriander
  • 25g dried fenugreek leaves
  • 100ml single cream
  • 2 tsp tikka paste
  • 100g cashew nut paste


  1. Cut paneer into cubes (approximately 5cm x 5 cm)
  2. Add ginger garlic paste, salt, oil, tikka paste to the paneer and leave to marinate for 10 minutes
  3. Pan fry the diced paneer

To make the sauce:

  1. Heat oil in a pan
  2. Add onions and cook until golden then add the tandoori masala
  3. Add tomato puree and simmer
  4. Add cashew nut paste, stir in single cream and cook over a low heat
  5. Add salt and water for taste and consistency
  6. Cook over low heat for a good hour
  7. Cool down sauce and blend in a mixer
  8. Now pour back the sauce and add the paneer
  9. Add the fenugreek to finish then simmer for 20 minutes over low heat

Pictured below: The studio team, guests and Sarpech head chef, Santa

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