• Mon - Sun : 8:30am to 9:30pm

About Us

Healthier chicken balti

Put the chicken in a medium bowl. Blend in the lime juice, paprika, stew powder and a crushing of dark pepper (stage 1), at that point leave to marinate for at any rate 15 mins, ideally somewhat more. Warmth 1 tbsp of the oil in a huge non-stick wok or sauté container. Tip in the cinnamon stick, cardamom units, entire stew and cumin seeds, and sautéed food quickly just to shading and discharge their aroma (stage 2). Mix in the onion, garlic and ginger and fry over a medium-high warmth for 3-4 mins until the onion begins to turn dark colored. Include the rest of the oil, at that point drop in the chicken and sautéed food for 2-3 mins or until it never again looks crude. Blend the turmeric, cumin, ground coriander and garam masala together. Tip into the skillet, bring down the warmth to medium and cook for 2 mins (stage 3). Pour in the passata and 150ml water, at that point drop in the lumps of pepper. When beginning to bubble, bring down the warmth and stew for 15-20 mins or until the chicken is delicate. Mix in the tomato, stew for 2-3 mins, at that point include the spinach and turn it over in the skillet to simply wither. Season with somewhat salt. In the event that you need to weaken the sauce, sprinkle in somewhat more water. Evacuate the cinnamon stick, bean stew and cardamom units, on the off chance that you wish, before serving. Dissipate with crisp coriander and present with warm chapatis or basmati rice, on the off chance that you like.


Spicy & Hot



Mild chicken curry

Warmth the oil in an overwhelming based skillet. Fry the onions delicately for 5 – 10 mins until delicate. Include the garlic, ginger, coriander, mustard seeds, garam masala and cumin and cook for 1 - 2 min permitting the smells to discharge. Include the chicken and cook for 10 mins over a delicate warmth, flipping at times and ensuring the flavors don't get. Pour in around 300 ml bubbling water until nearly covering. Mix in the stock block and cinnamon stick. Stew for around 45 mins - 1 hour with the cover off so there is a modest quantity of thickened sauce at the base of the skillet. Evacuate the cinnamon stick. Mix in the yogurt and sultanas, heat through delicately and serve. Disperse with coriander, if utilizing.

Cardamom butter chicken

Spot the garlic, ginger, chillies and coriander stalks in the little bowl of a nourishment processor with a decent touch of salt, and mix to a fine glue – or pound to a glue utilizing a pestle and mortar. Warmth 2 tbsp of the ghee or oil in a huge skillet, include the onions and cook gradually for 15-20 mins until brilliant and caramelized. Tip in the garlic-ginger glue, turn up the warmth and cook for a further 5 mins. Include the ground flavors and cook for 2 mins more until fragrant. Scoop the zesty onion blend out of the dish into a bowl. Include the rest of the ghee or oil to the dish and cook the chicken over a medium-high warmth until seared everywhere. Tip into a bowl, spread and put in a safe spot. Return the onion blend to the dish alongside the entire flavors, tomatoes and a can brimming with water (400ml). Bring to the bubble, at that point spread and stew tenderly for 40 mins. Return the chicken to the container and cook, revealed, for a further 10 mins until the sauce has thickened and the chicken is cooked through. Mix in the yogurt and cream, season well and dissipate with coriander leaves. Present with chapatis and rice.