Notes about Recipes in this book

• Garlic and ginger paste

  • mayastonecastle on October 06, 2019

    This is one of my favorite time savers. I’ll make a double batch, and freeze them in ice cube trays. Each cube equals 1 tablespoon. I use them so much, even in non-curry recipes. So handy!

• Base curry sauce (large batch)

  • mayastonecastle on October 06, 2019

    I spent a day making this curry base so I could store portioned bags in the freezer. It’s so worth it when I want to make a curry — it cuts out a day of work!

• Chicken tikka masala

  • mayastonecastle on October 06, 2019

    I love this recipe. I make a large batch of the curry base so that I have pre-portioned bags in the freezer, which cuts down the time to prepare considerably. I also prepare double batches of the Grilled Chicken Tikka so that I have an extra in the freezer, again cutting down the time. Since I tackle some of these multi-step recipes during days that I have more time, making a true BIR curry can come together in an afternoon, not a full weekend. So worth it!

  • Beth891 on December 24, 2024

    This time I used the related chicken tikka masala from scratch recipe from his website. Main difference is it doesn't use the base curry but I can't find the other recipe on here. I've made both in the past though and flavour wise they are both delicious and definitely worth the effort! For the "from scratch" I made a couple of changes. I didn't have any coconut milk powder but I did have coconut cream block so I used 2tbsp of that instead. I added a whole tin of chopped tomatoes, a chicken stock cube and 100ml of lacto free cream which is a whipping cream and used garam masala where it gave me the option. For the chicken I made the tandoori chicken from curry guy easy (it's so delicious!) and added it all plus some of the tandoori paste/yogurt that its cooked with in place of tandoori paste. It was very very good! It made enough for 4 adults and 2 child (generous portions)

• Chicken korma

  • FJT on May 20, 2025

    Really not much different from the Pasanda sauce. Didn’t wow me, but my husband liked it.

• Chicken chasni

  • angrygreycat on July 10, 2018

    One of my family's favourites. I've made it many times.

• Tandoori chicken tikka

  • mayastonecastle on October 06, 2019

    I usually make a double batch so that I can stick one in the freezer to be ready for the next time I make the Chicken Tikka Masala. I cook the chicken on a rack set into a sheet pan (I don’t have a grill) for 30 minutes at 200C / 400F. Comes out perfectly melt in your mouth tender, with some slight char spots that adds to the overall flavor. One of my favorites.

• Butter chicken

  • Bessp on June 13, 2025

    This recipe was good, but definitely not my favorite butter chicken recipe. The flavors didn't really marry. I think it will taste better as leftovers.

• Tamarind chutney

  • emma_u3ftm3 on May 12, 2026

    Just delicious!!!! And even better if made a day ahead of serving. Very easy to make too.

• Naans

  • angrygreycat on July 10, 2018

    Makes too much for a small family, so I cut the dough into individual size portions, wrap it in cling wrap and put it in the freezer. Anytime I want Naan, I take out 1 or 2 portions and defrost them on the counter for a little bit and they are good to go. Super easy recipe. Tastes great.

  • Beth891 on August 24, 2024

    Really nice naan, light and fluffy. I made 1/3 of the recipe and it made 4 keema naan and one small plain naan. I used quick yeast so I could just add it straight to the dry ingredients and just warmed the milk and mixed the rest of the wet ingredients together. I used the frying pan method from another book and they were great, definitely one to make again.

• Keema naans

  • Beth891 on August 24, 2024

    Oh these are good! I made 1/3 quantities of this and the naan recipe from the same book and it made 4 medium sized keema naan and one small plain naan. I didn't add chilli and used a mixture of garam masala and mild curry powder in place of the mixed powder (although I'd definitely make again and try the mixed powder). I used the frying pan method for naan from another book and it worked great the lamb was nice and thin through the centre of the naan (frying pan on high -12- and lid on until they start bubbling then down to low -3- for a few mins then flip and colour other side) and they were lovely and puffed up but coloured on the top/bottom. Really tasty and one to make again!

• Ms Marmite Lover

  Dan has investigated curry house tricks by going into Indian restaurants all over Britain. There are all the old curry house classics and a few tips for prepping large quantities...

  Full review