Buttered Chicken (Arun's Murgh Oudhi)

From: Today

My version of the ever-popular creamy chicken, Murgh Makhani. We've based this recipe on a dish my father's good friend used to enjoy whilst at college in Lucknow (Oudh). Bizarrely enough, this particular recipe uses cheese for added richness, an ingredient used in more opulent, banqueting dishes the rich Northern Indian Nawabs encouraged their chefs to prepare for them. Fresh cardamoms, creamy sauce, simple cooking... beautiful!

Roots Vindaloo

From: Today

A wonderfully fragrant sweet, sour type dish from Goa, to the south of India with a distinct peppery perfume. This region's cooking is heavily influenced by the Portuguese, so the Vindaloo is more about vinegar ('vin') and garlic ('alho') than pure hot, heat. The chillies reflect Goa's penchant for a little extra kick. Here's a vegetarian version, every bit delicious as the traditional pork.

Arun's Simple Madras

From: Today

Serve with mounds of Green Saffron's Indian Basmati rice and spiced banana riata.

Pickled Chicken Curry

From: Today

Now sprinkle some fresh coriander and serve hot with fluffy rice or naan bread.

Aloo Tikki

From: Today

These are beautiful fried potato cakes my Dad used to make for us any time he got in the kitchen, when Mum was out! They're a staple of any street wala in northern India and a must-have whenever walking around the winter streets of Old Delhi. This is my version, simple, effective and totally delicious!

Chicken Pulao

From: Today

I grew up enjoying this simple but tasty rice dish which my mom used to make now and then when she was in a good mood. This is a very simple dish to impress your guests instead of plain rice with some side dishes or relish. It is a very wholesome and tasty dish which you can easily enjoy on its own as your simple dinner.

Tomato Chutney

From: Today

This is a very popular dish which goes very well with pilau rice. I use this as a bread or wrap spread for cheese and ham sandwiches which gives that extra flavour and variation to the ordinary sandwich! You can even use this dish as a sauce for your pasta or spaghetti.

Chicken Lahori

From: Kitchen Hero: Rediscovering The Irish Kitchen

This is a very colourful dish from India, which is not at all hot but extremely full of flavour. It should marinate in its topping for about an hour before cooking and should not be cooked ahead of time. This can also be made with chicken joints and the marinade equally divided. It is best to buy either breast or thigh joints for this method, but keep cooking time to 90 minutes.

Indian Dahl

From: Today

One of the most widely eaten Indian dishes in the world! A delicious smooth lentil based curry that melts in your mouth!


From: Kitchen Hero: HomeCooked

This wonderful spiced rice and egg dish from colonial India makes for a rather different breakfast. Keep an eye out for undyed smoked haddock - many fishmongers and supermarkets now stock it and the flavour is far superior.


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