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30 Minute Keema

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Looking for a quick and easy keema recipe that doesn’t skimp on flavour? This 30-minute keema delivers bold Indian restaurant-style taste without the long simmer time. It’s a weeknight winner, packed with rich spices, tender lamb, and ready in half an hour. Try it with naans, chapatis or this easy Basmati rice.

30 Minute Keema in the pan it was cooked in.

What is Keema (Indian Minced Meat Curry)

Keema (also spelled qeema) is a traditional South Asian minced meat curry, commonly made with lamb, beef, or chicken. This time, I used beef. It’s a household favourite across India, Pakistan, and Bangladesh and a go-to in many British Indian curry houses too.

You’ll often see keema matar (keema with peas), keema aloo (keema with potatoes), or spicy dry keema used in fillings for naan, samosas, or even dosas.

This version is made for busy cooks. It’s a fast keema recipe that hits all the right flavour notes... spiced, savoury, rich—in just 30 minutes.

Ingredients

Get all your ingredients prepared and ready before you start cooking. It’s a lot easier that way..

The ingredients for the recipe on a counter top.
  • Rapeseed (canola) oil or ghee
  • Cumin seeds
  • Onions
  • Garlic and ginger paste
  • Green finger chillies
  • Garam masala
  • Ground coriander
  • Ground cumin
  • Ground turmeric
  • Passata
  • Minced Beef, Lamb or Chicken
  • Water or unsalted chicken or meat stock
  • Kashmiri chilli powder or paprika
  • Coriander (cilantro)
  • Kasoori Methi (dried fenugreek leaves
  • Salt and Pepper to taste
  • Lime Wedges

See recipe card for quantities.

Step by step photos

Follow these step by step photos and see for yourself just how easy it is to make this 30 Minute Keema!

Blending the onions into a course paste.
  1. Step 1: Pulse blend the onions until you have a course paste. Smooth paste is also fine but I like a few small chunks. Set aside.
Mixing the keema with the stock
  1. Step 2: Place the minced (ground) meat in a large bowl and add the water or stock. Mix it well with your hand to break up the lumps.
Infusing the cumin seeds into ghee in a hot pan.
  1. Step 3: Place a large pan over a medium-high heat and add the oil or ghee. Stir in the cumin seeds and let them flavour the oil for about a minute.
Stirring the onions into the hot, cumin infused oil.
  1. Step 4: Add the onions and fry for about 7 minutes or until turning a golden brown.
Adding the garlic and ginger paste and chopped chillies to the pan.
  1. Step 5: Stir in the garlic and ginger paste and chopped chillies and let them fry for about a minute.
Adding the ground spices and passata to the pan
  1. Step 6: Now pour in the ground spices and Passata and stir well to combine.
Adding the ground beef and stock to the pan.
  1. Step 7: Stir in the ground beef that has been mixed with stock into the pan.
Breaking the meat up in the pan.
  1. Step 8: Begin stirring and pressing/scraping the meat with a large spoon to break up any large chunks as it cooks.
The 30 Minute Keema ready to cover and simmer.
  1. Step 9: Once you have a fine keema with no large lumps, it’s time to cover the pan.
Covering the pan to let the curry simmer.
  1. Step 10: Cover the pan and let it simmer over a medium heat for about 10 minutes.
Letting the sauce cook down.
  1. Step 11: After 10 minutes, raise the lid and let the curry simmer until you are happy with the consistency. To serve as a curry, I let it remain a bit liquidy. If using in samosa or naans, I cook it right down.
The 30 Minute Keema in the pan it was cooked in.
  1. Step 12: Add the Kasoori methi by rubbing it between your fingers over the sauce and season with salt to taste. Garnish with the chopped coriander and serve with lime wedges.

Why you'll love this quick keema recipe...

  • 30 Minute Meal - It's fast and easy, perfect for weeknights
  • One Pan Recipe - You'll only need one pan which means minimal cleanup!
  • Customizable - Use lamb, beef, chicken... any minced meat.
  • Indian Curry Flavour - Authentic taste with pantry-friendly spices
  • Meal Prep Friendly - Keeps well for leftovers and can be added to many different curries. Not just keema curries.

How to Serve Keema Curry

  • With steamed basmati rice or jeera rice
  • Rolled in chapatis or naan bread
  • As a filling for samosas or stuffed parathas
  • Topped on fries or baked potatoes
  • Inside a bun for a keema sloppy joe

Variations and Add-ons

There are many different variations and ways you can use this 30 minute keema.

Keema Aloo – Add diced potatoes with the mince

Keema Matar – Keep the peas for a classic combo

Spicy Keema – Add extra green chillies or use more chilli powder

Keema Wraps – Stuff into wraps with yogurt and pickled onions

Equipment

You don't need any special equipment to make this 30 minute keema curry. I used a frying pan with a lid to show you can cook a great curry with whatever you have. This is an easy, one pan meal!

Storage & Leftovers

This keema curry keeps beautifully!

Fridge: Store in an airtight container for up to 3 days

Freezer: Freeze for up to 3 months. Thaw overnight and reheat thoroughly

Meal Prep Tip: Make a double batch and portion for weekday lunches

Final Thoughts for this easy keema recipe.

This quick and easy 30-minute keema proves you don’t need to spend hours in the kitchen to enjoy a flavour-packed Indian curry. Whether you serve it with rice, roll it up in a naan, or tuck it into a wrap, this dish is versatile, satisfying, and full of real curry house flavour.

Try it tonight, and if you are on social media, please don’t forget to tag me into your creations!

Top Tip

Add water or stock to the meat - I know a lot of you might find this strange but it is a great way to achieve lump-free keema. As the keema cooks, the moisture is cooked down leaving you with an amazing keema that is fried to perfection.

FAQ

Can you make keema in advance?

Yes, in fact, it will keep in the fridge for about 4 days and also freezes well. Make a double batch so that you always have some on hand.

Do you have to add the water or stock to the meat?

You don't but this is a very popular and common way of preparing keema. Adding the liquid to the meat helps achieve a finer keema. You cook the liquid down and the keema gets cooked to perfection.

More 30 Minute Curries...

Rice and Naan

More categories for you to explore...

Recipe

The 30 Minute Keema in the pan it was cooked in.

30 Minute Keema

Yield: 4
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

This quick 30 minute keema tastes just like it has been cooking for hours but it only takes 30 minutes. It's easy and the keema can be used in so many ways... from adding it to different curries to wraps and samosas.

Ingredients

  • 4 tablespoon ghee or rapeseed (canola) oil
  • ½ teaspoon cumin seeds
  • 3 onions (about 500g/1 ¼ lbs.), roughly chopped
  • 2 tablespoon garlic and ginger paste
  • 3 green finger chillies, finely chopped
  • 1 tablespoon garam masala
  • 1 tablespoon ground coriander
  • 2 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 2 teaspoon Kashmiri chilli powder or paprika
  • 250ml (1 cup) passata
  • 500g (1 ¼ lbs.) minced meat such as beef, chicken or lamb
  • 500ml (2 cups) water or unsalted chicken or meat stock
  • 1 small coriander (cilantro), finely chopped
  • 2 teaspoon Kasoori methi (dried fenugreek leaves)
  • Salt and pepper to taste

Instructions

  1. Blend the onions until you have a course or smooth paste. I usually leave it a bit chunky as the onions do cook down. Set aside.
  2. Place the minced meat in a mixing bowl and add the water or stock. Work the liquid into the meat. It will be like a thick porridge consistency. Trust me here! Set aside.
  3. Heat the ghee or oil in a large frying pan over a medium-high heat. When it begins to glisten from the heat, stir in the cumin seeds and let them infuse into the hot oil for about a minute.
  4. Stir in the blended onions and fry, stirring regularly for about 7 minutes or until they are turning a golden brown
  5. Add the garlic and ginger paste and the chopped chillies and continuing frying for about a minute and then add the ground spices and the passata.
  6. Stir this all to combine into a deep red base masala and then add the meat and stock/water mixture.
    Stir and press the meat into the pan to break up any lumps. Take some time to do this as it really makes a big difference.
  7. Once you have broken all the lumps and you have a smooth keema mixture, cover the pan and let it simmer over a medium heat for 10 minutes.
  8. Then raise the lid and continue simmering until you are happy with the sauce consistency. If using the keema to wrap in a chapati or to use in samosa, you should let it cook right down until almost dry. If using as a curry, leave some of the thick sauce in it.
  9. Add the Kasoori methi by rubbing it between your fingers over the keema and then season with salt and pepper to taste.
  10. Serve garnished with the chopped coriander and the lime wedges which can be squeezed over the top to taste at the table.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 572Total Fat: 38gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 166mgSodium: 433mgCarbohydrates: 18gFiber: 4gSugar: 6gProtein: 41g
© Dan
Cuisine: Indian / Category: Indian

30 Minute Chicken Madras

By

This is another in my 30 minute curry series that ticks all the boxes in next to no time. My 30 Minute Chicken Madras is not only quick to make but tastes just as good as the takeaway if not better. Following I'm going to show you how it's done and also give you a few tips on how you can make your chicken Madras even better.

30 Minute Chicken Madras in a serving bowl next to rice.

About this 30 Minute Chicken Madras

This 30 Minute Chicken Madras curry is quite similar to the Madras curries you find at the restaurants. It is, however slightly different as I use coconut milk in the sauce. Curry house style Chicken Madras doesn't usually have coconut milk in it but as the original was based on South Indian cooking, I wanted to give it a go.

If you are a real stickler to keeping things as they are at your favourite restaurant, you can skip the coconut milk and just add a little more stock. I do hope you try the coconut version though.

How do you serve this 30 Minute Chicken Madras Curry?

As with most curry house style curries, you want a good amount of sauce/gravy. You'll get that with this recipe, making it the perfect curry to serve with any of the following.

  • Basmati rice – simple and classic... Good, perfectly cooked rice is really all you need. Here's my no-fail recipe for Basmati rice.
  • Fresh naan or chapatis – If you like to scoop up your curry with bread like I do, either of these will do.
  • Onion salad and lime wedges – for that proper curry house vibe and to add a little colour to your plate.

Ingredients

To make things easy on yourself, be sure to get all your ingredients ready before you start cooking.

The ingredients for the recipe laid out on a counter top
  • Onions
  • Rapeseed (canola) oil or ghee
  • Chicken thighs or breasts
  • Kashmiri chilli powder
  • Salt
  • Black pepper
  • Juice of one lime
  • Dried Kashmiri chilies
  • Green cardamom pods
  • Garlic and ginger paste
  • Green finger chilies
  • Passata
  • Ground cumin
  • Ground coriander
  • Ground turmeric
  • Garam masala or Madras curry powder
  • Chicken stock or water
  • Lime pickle or smooth mango chutney
  • Thick coconut milk (optional)
  • Kasoori methi
  • Salt to taste
  • Fresh cilantro (coriander)
  • Limes

See recipe card for quantities.

Step by step photos.

I have included the following step by step photos so that you can see just how easy it is to make this 30 Minute Chicken Madras.

The chicken pieces marinating in a bowl.
  1. Step 1: Place the chicken pieces in a bowl and add the lime juice, one teaspoon Kashmiri chillies powder, salt and pepper. Stir well to combine. Let marinate for 30 minutes to 4 hours or if in a rush, you can go straight to cooking.
Blending the onions for the sauce.
  1. Step 2: Blend the onions until you have a smooth paste. Set aside.
Frying the chicken pieces to brown them.
  1. Step 3: Add two tablespoons of oil or ghee to a pan over a medium-high heat. Fry the chicken for 4 minutes on one side and then turn to cook for another 4 minutes. Transfer to a plate and set aside. It might not be completely cooked through at this stage.
Infusing the whole spices in oil or ghee.
  1. Step 4: Returning to your pan, heat two more tablespoons oil or ghee over a medium-high heat and let the spices flavour the oil for about 30 seconds, stirring regularly.
Adding the blended onions, garlic and ginger paste and chillies to the pan.
  1. Step 5: Pour in the blended onions and fry for about 7 minutes or until they are turning a light, golden brown. Then stir in the garlic and ginger paste and the chopped chillies. Stir and fry for another minute or so.
Stirring in the Passata and stock.
  1. Step 6: Pour in the Passata and stock and bring to a simmer.
Returning the chicken to the pan.
  1. Step 7: Return the chicken to the pan and stir it in. Cover the pan and let it simmer over a medium heat for about 10 minutes.
Adding the coconut milk and mango chutney to the sauce.
  1. Step 8: After 10 minutes, lift the lid and add the coconut milk, if using and the mango chutney. Stir these right into the sauce. Season with salt to taste.
30 Minute Chicken Madras in a serving bowl next to pilau rice.
  1. Step 9: There you have it. Serve with rice, naans and/or chapatis. Garnish with the chopped coriander and don’t forget the lime wedges which can be squeezed over the curry to taste at the table.

Variations You Can Try

Dial up the heat: Add some naga pickle or a pinch of ghost chilli powder if you like it really hot. Chicken Madras is not normally the spiciest curry out there but there's no reason why it can't be.

Swap the protein: This works brilliantly with prawns, lamb, beef, paneer or tofu. Adjust cooking times accordingly. Beef and lamb might take a bit longer to cook, but if you cut the meat small as I do in this 30 minute rogan josh, you should still be able to cook the meat deliciously tender in 30 minutes.

Go veg: Try chickpeas and spinach, or chunky mushrooms for a meaty vegetarian version.

Equipment

You don't need any special equipment to make this 30 minute chicken madras. I used a hot wok to show you can cook a great curry with whatever you have. That said, the best pans for hot curries and high-heat frying are a carbon steel wok, heavy-based frying pan, or a cast iron skillet — all hold heat well and give you that proper sizzle and flavour.

Storage

You can store any leftover curry in the fridge for 3 to 4 days. In fact, as it rests in the fridge, the flavours will develop and it will get even better. You can reheat it in your microwave or pour it all back into a pan and heat it over a medium heat until hot.

Top Tip

Work Ahead - As nice as it is to make a curry fast that also happens to taste amazing, you can work ahead for even better results. Make your 30 minute chicken madras a day ahead of serving. The flavors will develop and it will taste even better.

Final Thoughts

This 30 minute chicken madras recipe proves that big flavour doesn’t have to take all day. It's quick enough to prepare that you can easily do it after work but is also good enough to serve to friends at the weekend.

With a Madras curry tending to be one of the spicier curries, be sure to check out the ingredients and adjust this to your own taste. Use fewer chillies and chilli powder if you want a milder version or spice it up with more. Tailor this curry to your own taste and you will absolutely love it.

FAQ

Can you use tandoori chicken instead of plain chicken?

Yes! One of the ideas behind my series of 30 minute curries is to show that there are so many ways to prepare the ingredients for each curry. You could use the tandoori chicken recipe used in this Chicken Tikka Masala if you like. You could also make things simple and try the chicken preparation I use in this chicken jalfrezi. Prepare the chicken as you like and use it in this delicious chilli garlic sauce.

Can you make this chicken madras ahead?

Absolutely. Like most curries, this one tastes even better after a few hours or overnight in the fridge. Reheat gently with a splash of water or stock to bring it back to life.
You can also freeze it. Just let it cool, portion it up, and freeze for up to 3 months. Defrost thoroughly and reheat until piping hot.

Do you have to add the sliced chillies and garlic at the end?

No. That is a little experiment I did and liked it. You could also fry them in the same pan and the beginning of cooking. Adding them at the end gives a fresher flavour with more colour.

ore 30 Minute Curries...

Rice and Naan

More categories for you to explore...

Recipe

30 Minute Chicken Madras in a serving bowl next to pilau rice.

30 Minute Chicken Madras

Yield: 4
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 5 minutes

This is a delicious and simple chicken madras. You can cook it in about 30 minutes. If you like, you can adjust the spice level by adding more or less chilli powder.

Ingredients

  • 2 medium onions, roughly chopped
  • 4 tablespoon rapeseed (canola) oil or ghee
  • 1lb. 12oz (800g) chicken thighs or breasts, cut into bite sized pieces
  • 1 to 2 tablespoon Kashmiri chilli powder
  • ½ teaspoon salt
  • 1 teaspoon black pepper
  • Juice of one lime
  • 3 dried Kashmiri chilies
  • 3 green cardamom pods, lightly bruised
  • 1.5 inch cinnamon stick
  • 3 tablespoon garlic and ginger paste
  • 3 green finger chilies, finely chopped
  • 1 cup (250ml) passata
  • 2 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • 2 tablespoon garam masala or Madras curry powder
  • 1 cup (250ml) chicken stock or water
  • 1 tablespoon lime pickle or smooth mango chutney
  • 5 tablespoon thick coconut milk (optional)
  • 1 tablespoon kasoori methi
  • Salt to taste
  • 3 tablespoon fresh cilantro (coriander), finely chopped
  • 2 limes, quartered

Instructions

  1. Place the roughly chopped onions in a blender and blend to a smooth paste. Set aside.
  2. In a mixing bowl, mix the chicken with one teaspoon Kashmiri chilli powder, the salt, pepper and lime juice. Allow to marinate for 30 minutes or up to 4 hours. If you're in a rush, you can go straight to cooking.
  3. When ready to cook, add one tablespoon oil or ghee to a pan over a medium-high heat. When sizzling hot, add the chicken and cook it in one layer for about 4 minutes. Then turn it and cook for another 4 minutes. Transfer the meat to a plate and set aside. The chicken may not be completely cooked through at this stage.
  4. Now add another 2 to 3 tablespoons oil or ghee to your pan over a medium-high heat and let the dried chillies, cardamom pods and cinnamon stick flavour the oil for about 30 seconds, stirring regularly then pour in the blended onions. Fry for about 8 to 10 minutes, stirring regularly until the onions are turning a golden brown.
  5. Add the chopped chillies and garlic and ginger paste and fry for another minute before adding the ground cumin, coriander, turmeric, garam masala and remaining Kashmiri chilli powder. If you are at all concerned about the spice level, add only a small amount of chilli powder. You can always add more later.
  6. Stir in the passata and chicken stock or water and bring to a simmer. Then return the meat to the pan and stir it in so that it is completely coated with the sauce.
  7. Cover the pan and simmer over a medium heat for about 10 minutes. If the sauce is looking too dry, you can add a drop more chicken stock or water.
  8. After 10 minutes of gently simmering, remove the lid and stir in the lime pickle or mango chutney. Add mango chutney if you like a sweeter flavour.
  9. If adding the coconut milk, you can swirl that in now. Season with salt to taste. Add the Kasoori methi by rubbing it between your fingers over the sauce.
  10. Garnish with the chopped coriander and serve with the lime wedges, rice and/or naans.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 571Total Fat: 39gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 180mgSodium: 1121mgCarbohydrates: 30gFiber: 7gSugar: 10gProtein: 33g
© Dan
Cuisine: Indian / Category: Indian

Feta and Hot Honey Stuffed Flatbread

By

Fluffy, golden flatbreads stuffed full of feta and hot honey! These feta and hot honey stuffed flatbreads are a sweet, spicy and savoury dream and are so easy to make with only 4 ingredients!

Finished feta and hot honey stuffed flatbreads

About this recipe:

You may have seen viral stuffed flatbreads all over your social media. That is because of how easy and simple they are to make and how versatile they can be! Using only 2 ingredients for the dough, your imagination and culinary creativity can go wild with the flavours you want to pack inside! We were inspired by a recent trip to Greece where we tried some sensational feta filled filo pastries drizzled with honey. Since Hot Honey is taking the world by storm, the flavor combination was an obvious choice to make. I hope you enjoy making these Feta and Hot Honey Stuffed Flatbreads just as much as we have!

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Ingredients

Ingredients for feta and hot honey flatbreads
  • Feta cheese
  • Hot honey
  • Self raising flour
  • Greek yoghurt

See recipe card for quantities.

Step by step photographs:

Greek yoghurt and self raising flour in a bowl
  1. Step 1: Sift your self raising flour into a bowl and add your Greek yoghurt.
Shaggy dough formed in a bowl
  1. Step 2: Mix together with a spoon to form a shaggy dough then use your hands to form a doughball.
Doughball formed for stuffed flatbreads
  1. Step 3: Knead your dough ball for few minutes until you get a smooth consistency. Cover and set aside.
crumbled feta added to a bowl
  1. Step 4: Crumble your feta into a bowl.
hot honey added to the feta
  1. Step 5: Drizzle over your hot honey.
feta and honey mixed together
  1. Step 6: Mix.
flatbread dough split into 4 equal pieces
  1. Step 7: Then, take your dough ball and cut it into 4 equal pieces. Roll a piece of the dough into a ball and flatten into a thin disk.
dough ball rolled out flat and filled with feta mixture
  1. Step 8: To the centre of your disk add a spoonful of your feta and hot honey mixture.
Stuffed flatbreads folded and sealed
  1. Step 9: Carefully fold in the sides and pinch together to seal. Flip over and carefully flatten into a hockey puck shape.
flatbreads frying in a pan
  1. Step 10: To a frying pan, dry fry your flatbreads. Fry on a low/medium heat for 6 minutes then turn the heat up to medium for 2 minutes. Flip your flatbreads and cook on medium for a further 4 minutes. Each side should have a lovely golden toast to them.

What about the Hot Honey?

You can buy hot honey from some convenience stores, however I always think homemade is best, especially when its as easy as this Hot Honey recipe. The full recipe is here, Hot Honey recipe, or follow the simplified steps below.

Chili flakes and salt added to honey in a pan
  1. Step 1: Add your honey to a pan and add your chili flakes and flaky salt.
Hot sauce added to the pan
  1. Step 2: Add your favorite hot sauce and mix.
Hot honey boiling in a pan
  1. Step 3: Bring to a boil then reduce the heat to low and cook for 1 minute. Take off the heat and stir in the apple cider vinegar.
Hot honey in an airtight container
  1. Step 4: Transfer to an airtight container, allow to cool and drizzle away!

Variations

The beauty of this recipe is how simple it is to make so there aren't many variations for these feta and hot honey stuffed flatbreads. However, here are a few ideas to adapt this recipe to your personal tastes:

  • Spice - reduce the spice levels by adding half the amount of chili flakes to your hot honey recipe or substitute for a milder hot sauce. Alternatively, add a spoonful more chili flakes and your favorite spicy hot sauce to up the Scoville.
  • Low fat - For this recipe we used full fat Greek Yoghurt, however for a low fat alternative you can certainly use 0% fat Greek Yoghurt. Your dough will be just as fluffy.

Equipment

You can easily create your dough disks by simply flattening the dough with your hands, however for a perfectly round and thin base you can use a rolling pin.

Storage

Refrigeration - Allow your cooked flatbreads to cool completely. Wrap in foil and add to an airtight container. Good in the fridge for up to 2 days. To reheat, simply dry fry in a pan on medium heat for 3 minutes on each side. Alternatively, air fry at 400F /200C in foil for 7 minutes then uncover and cook for a further 3 minutes to crisp.

Freezing - Allow your cooked flatbreads to cool completely. Wrap in foil and add to an airtight container. Store your feta and hot honey flatbreads in the freezer for up to 3 months. To reheat, allow them to defrost completely in the refrigerator. Simply dry fry in a pan on medium heat for 3 minutes on each side. Alternatively, air fry at 400F /200C in foil for 7 minutes then uncover and cook for a further 3 minutes to crisp.

Top Tip

As stated in the final step above, start dry frying your flatbreads on a low heat. This will allow the dough to cook all the way through. Then, turn the heat up to medium and you will start to see that wonderful golden finish on the dough. I have tried other recipes that say to cook your flatbreads on medium for the full cooking time and have found they are never quite cooked enough. I know we have come up with the perfect timings!

FAQ

Can I make the dough ahead of time?

Of course! Simply follow the steps above to make the super simple dough, then cover and refrigerate for up to 2 days. Bring the dough back to room temperature when you're ready to stuff it.

Why is my flatbread dough too sticky?

I always recommend having your bag of self raising flour at the ready to use if your dough isn't the right consistency. If you're finding your dough is too sticky then add ¼ a cup more flour at a time until its easy to work with.

How do I stop the filling from leaking out?

The simple answer is, don't overstuff your flatbreads. A generous spoonsful of your filling will create the perfect dough to filling ratio. Make sure you pinch your dough well to seal all the delicious filling inside!

Looking for other recipes like this? Try these:

Recipe

Finished feta and hot honey stuffed flatbreads

Feta and hot honey stuffed flatbreads

Yield: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Fluffy, golden flatbreads stuffed full of feta and hot honey! These flatbreads are a sweet, spicy and savoury dream and are so easy to make with only 4 ingredients!

Ingredients

  • ½ cup (100g) feta cheese
  • 1 ½ tablespoons hot honey
  • 2 cups (200g) self raising flour
  • ¾ cup (170g) Greek yoghurt

Instructions

    1. Sift your self raising flour into a bowl and add your Greek yoghurt.
    2. Mix together with a spoon to form a shaggy dough then use your hands to form a doughball.
    3. Knead your dough ball for few minutes until you get a smooth consistency. Cover and set aside.
    4. Crumble your feta into a bowl. Drizzle over your hot honey. Mix.
    5. Then, take your dough ball and cut it into 4 equal pieces. Roll a piece of the dough into a ball and flatten into a thin disk.
    6. To the centre of your disk, add a spoonful of your feta and hot honey mixture.
    7. Carefully fold in the sides and pinch together to seal. Flip over and carefully flatten into a hockey puck shape.
    8. To a frying pan, dry fry your flatbreads. Fry on a low/medium heat for 6 minutes then turn the heat up to medium for 2 minutes. Flip your flatbreads and cook on medium for a further 4 minutes. Each side should have a lovely golden toast to them.
© Shannon
Cuisine: British/American/European / Category: Breads

Hot Honey

By

The perfect balance of spicy and sweet. This Hot Honey recipe is so easy to make, you'll be drizzling it over everything!

Hot honey jarred

About this recipe:

You will have without a doubt seen Hot Honey being drizzled all over your social media. It has become a viral sensation and can be used to add a flavor explosion to so many recipes! Whether you're adding it to feta eggs at breakfast or adding a sweet and spicy kick to your arugula salad, you have to try this Hot Honey recipe!

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Ingredients

Ingredients for hot honey
  • Honey
  • Salt
  • Chili flakes
  • Apple cider vinegar
  • Hot sauce

See recipe card for quantities.

Step by step photographs

Chili flakes and salt added to honey in a pan
  1. Step 1: Add your honey to a pan and add your chili flakes and flaky salt.
Spicy sauce added to the pan
  1. Step 2: Add your favorite hot sauce and mix.
chili boiling in a pan
  1. Step 3: Bring to a boil then reduce the heat to low and cook for 1 minutes. Take off the heat and stir in the apple cider vinegar.
Hot honey in an airtight container
  1. Step 4: Transfer to an airtight container, allow to cool and drizzle away!

Variations

Spice - reduce the spice levels by adding half the amount of chili flakes to your hot honey recipe or substitute for a milder hot sauce. Alternatively, add a spoonful more chili flakes and your favorite spicy hot sauce to up the Scoville.

Equipment

I recommend storing your Hot Honey in an airtight jar so that it will have a longer shelf life!

Storage

Transfer your mixture to a sterilized, airtight jar. Allow your Hot Honey mixture to cool completely and store at room temperature for up to 1 month.

Top Tip

Add your mixture to the airtight jar before allowing it to cool. Be careful when handling the hot mixture. Allowing the hot honey to cool in the jar will make it much easier to work with. If you allow the mixture to cool first then it might be a messy job transferring it to your jar.

FAQ

What kind of honey should I use?

The best honeys to use for this recipe is mild, runny honey. You don't want a honey that has too strong a flavor as this will overpower your chillies.

Pairing

These are my favorite dishes to drizzle Hot Honey over:

Recipe

Hot honey jarred

Hot Honey

Yield: 10
Cook Time: 5 minutes
Total Time: 5 minutes

The perfect balance of spicy and sweet. This Hot Honey recipe is so easy to make, you'll be drizzling it over everything!

Ingredients

  • 1 cup (300g) honey
  • 1 teaspoon salt
  • 2 tablespoons chili flakes
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon hot sauce

Instructions

    1. Add your honey to a pan and add your chili flakes and flaky salt. Add your favorite hot sauce and mix.
    2. Bring to a boil then reduce the heat to low and cook for 1 minutes.
    3. Take off the heat and stir in the apple cider vinegar.
    4. Transfer to an airtight container, allow to cool and drizzle away!
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 4Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 212mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g
© Shannon

30 Minute Chicken Chilli Garlic Curry

By

One of the things I hear all the time is, “I love a good curry, but I just don’t have the time to make one from scratch.” I get it.

Some curries take hours of slow simmering and careful spicing to get that depth of flavour we all love. But not this one. This 30-minute Chicken Chilli Garlic Curry is one of my go-to recipes when I want something quick, fiery, and absolutely packed with flavour.

Chicken Chilli Garlic Curry in a serving bowl with rice and naans.

About this 30 Minute Chicken Chilli Garlic

This 30 Minute Chicken Chilli Garlic curry isn’t based on a traditional Indian regional dish. It’s more inspired by the kind of garlic chilli chicken you’d find in a good British curry house.

It’s somewhere between a madras and a jalfrezi in heat, but with the added punch of fresh garlic and green chillies fried right at the end of cooking for a proper aromatic kick.

You’ll get a rich, spicy sauce that clings to the chicken, the kind of thing that tastes like it took hours but is on your plate in less time than it takes to order a takeaway.

Ingredients

Get all your ingredients together and ready before you start cooking. It's easier that way.

The ingredients for the recipe on a counter top.
  • chicken thighs
  • Juice of one lime
  • Kashmiri chilli powder
  • Salt
  • Black pepper
  • white onions
  • Chicken stock or water
  • Rapeseed (canola) or ghee
  • Red onion
  • Green finger chillies
  • Garam masala or Madras curry powder
  • Tandoori masala
  • Unseasoned passata
  • Garlic
  • Red bullet chillies
  • Green bullet chillies
  • Kasoori methi (dried fenugreek leaves)
  • Fresh coriander
  • Lime wedges to serve

See recipe card for quantities.

Step by step photos.

Check out my step by step photos to see just how easy it is to make this 30 Minute Chicken Chilli Garlic Curry.

The chicken in a bowl with the marinade ingredients.
  1. Step 1: In a mixing bowl, mix the chicken pieces with one teaspoon Kashmiri chilli powder, the lime juice and salt and pepper. Allow to marinate for 30 minutes or up to 4 hours. If you are in a rush, you can go straight to cooking.
Blending the white onions into a smooth paste.
  1. Step 2: Place the white onions in a blender and blend into a smooth paste. Set aside.
Frying the marinated chicken in a pan.
  1. Step 3: Now heat 1 tablespoon oil or ghee in a frying pan over a medium-high heat. Add the chicken in one layer and fry to brown for about 5 minutes. Transfer to a plate and set aside. The chicken may not be completely cooked at this stage.
Frying the chopped and blended onions into the pan.
  1. Step 4: Add the chopped red onion and stir it around in the pan for about 5 minutes to soften. Stir in the blended onions and fry for another 5 minutes or until the onion paste is beginning to brown some.
Adding chopped chilies and garlic and ginger paste to the frying onions.
  1. Step 5: Stir in the chopped finger chillies and garlic and ginger paste. Fry for another minute or so.
Adding the spices to the onion mixture.
  1. Step 6: Then add the remaining chilli powder, garam masala or curry powder and the tandoori masala and stir it all into the onions.

Why make a tarka?

Adding a tarka that you add at the end of cooking the curry offers a fresher flavour. You could of course fry the chillies and garlic at the beginning but I think you're going to love this tarka method when cooking your 30 minute chicken chilli garlic!

Adding the passata and chicken stock and bringing to a simmer before returning the chicken to the pan.
  1. Step 7: Pour in the passata and about half of the chicken stock or water and bring to a simmer. Return the chicken to the pan. If the pan is looking dry, stir in more of the chicken stock or water. You can always cook it down to thicken if you add too much. Allow to simmer while you make the tarka.
Frying the garlic slivers and chillies in ghee.
  1. Step 8: Heat 2 to 3 tablespoons of ghee or oil in a small pan over a medium heat. Add the chopped bullet chillies and dried Kashmiri chillies and let them begin to cook through and even char in places. Reduce the heat to medium and stir in the slivered garlic.
Stirring most of the fried garlic and chillies into the curry.
  1. Step 9: Stir the tarka into the sauce and cover the pan to simmer for about 5 minutes. Then raise the lid and continue simmering until you are happy with the sauce consistency.
Chicken chilli garlic curry in a serving bowl next to rice and naans.
  1. Step 10: Season with salt to taste and add the Kasoori methi (dried fenugreek leaves) by rubbing it between your hands into the sauce. Garnish with the chopped coriander and a little reserved chilli and garlic tarka if you like to serve.

Variations You Can Try

Dial up the heat: Add a splash of naga pickle or a pinch of ghost chilli powder if you like it really hot.

Swap the protein: This works brilliantly with prawns, lamb, paneer or tofu. Adjust cooking times accordingly.

Go veg: Try chickpeas and spinach, or chunky mushrooms for a meaty vegetarian version.

Equipment

You don't need any special equipment to make this 30 minute chicken chilli garlic curry. I used a hot wok to show you can cook a great curry with whatever you have. That said, the best pans for hot curries and high-heat frying are a carbon steel wok, heavy-based frying pan, or a cast iron skillet — all hold heat well and give you that proper sizzle and flavour.

Storage

You can store any leftover curry in the fridge for 3 to 4 days. In fact, as it rests in the fridge, the flavours will develop and it will get even better. You can reheat it in your microwave or pour it all back into a pan and heat it over a medium heat until hot.

Top Tip

Work Ahead - Although this is a 30 minute chicken chilli garlic recipe, you could make it a day or so ahead of time. This give the flavor time to develop and it will be even better!

Final Thoughts

This Chicken Chilli Garlic Curry proves that big flavour doesn’t have to take all day. It’s quick enough for a weeknight, but punchy and satisfying enough to impress guests on the weekend. And once you get the hang of it, you can tweak it endlessly to suit your taste.

So next time you’re thinking about picking up the phone for a takeaway, give this one a go instead. It’ll be on the table in 30 minutes—and it’ll taste like it came straight from your favourite curry house.

FAQ

Can you use tandoori chicken instead of plain chicken?

Yes! One of the ideas behind my series of 30 minute curries is to show that there are so many ways to prepare the ingredients for each curry. You could use the tandoori chicken recipe used in this Chicken Tikka Masala if you like. You could also make things simple and try the chicken preparation I use in this chicken jalfrezi. Prepare the chicken as you like and use it in this delicious chilli garlic sauce.

Can you make this chicken chilli garlic ahead?

Absolutely. Like most curries, this one tastes even better after a few hours or overnight in the fridge. Reheat gently with a splash of water or stock to bring it back to life.
You can also freeze it. Just let it cool, portion it up, and freeze for up to 3 months. Defrost thoroughly and reheat until piping hot.

Do you have to add the sliced chillies and garlic at the end?

No. That is a little experiment I did and liked it. You could also fry them in the same pan and the beginning of cooking. Adding them at the end gives a fresher flavour with more colour.

More 30 Minute Curries...

Rice and Naan

More categories for you to explore...

Recipe

Chicken chilli garlic curry in a serving bowl next to rice and naans.

30 Minute Chicken Chilli Garlic

Yield: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

This is my latest version of chicken chilli garlic that can be cooked in 30 minutes or less. In my opinion, the garlic and chilli tarka added right at the end of cooking makes the dish!

Ingredients

  • 1lb 12oz (800g) chicken thighs, cut into bite sized pieces
  • Juice of one lime
  • 2 teaspoon Kashmiri chilli powder
  • ½ teaspoon salt, plus more to taste at the end of cooking
  • ½ teaspoon black pepper
  • 2 medium white onions, roughly chopped
  • 250ml chicken stock or water
  • 4 tablespoon rapeseed (canola) or ghee
  • 1 red onion, finely chopped
  • 2 tablespoon garlic and ginger paste
  • 3 green finger chillies, thinly sliced
  • 1 tablespoon garam masala or Madras curry powder
  • 2 tablespoon tandoori masala
  • 200g unseasoned passata
  • 15 garlic cloves, cut into thin slivers
  • 2 red bullet chillies
  • 2 green bullet chillies
  • 1 tablespoon kasoori methi (dried fenugreek leaves)
  • Lime wedges to serve

Instructions

  1. In a mixing bowl, mix the chicken pieces with one teaspoon Kashmiri chilli powder, the lime juice and salt and pepper. Allow to marinate for 30 minutes or up to 4 hours. If you are in a rush, you can go straight to cooking.
  2. Place the white onions in a blender with just enough of the water or stock to blend into a smooth paste. I used ¼ cup (70ml) but how much you need will depend on your blender. Use as little water or stock as you can to blend into a paste. Set aside.
  3. Now heat 1 tablespoon oil or ghee in a frying pan over a medium-high heat. Add the chicken in one layer and fry to brown for about 5 minutes. Transfer to a plate and set aside. The chicken may not be completely cooked at this stage.
  4. Add the chopped red onion and stir it around in the pan for about 5 minutes to soften. Stir in the blended onions and fry for another 5 minutes or until the onion paste is beginning to brown some and then stir in the chopped finger chillies and garlic and ginger paste. Fry for another minute or so. Then add the remaining chilli powder, garam masala or curry powder and the tandoori masala
  5. Return the browned chicken to the pan and add the passata and just enough water or stock to loosen the sauce. You can really add as much as you like depending on how much sauce you like. Remember, if it looks too liquidy, you can just cooked it down. Too dry, add more water or stock.
  6. Bring it all to a good simmer and then cover the pan and simmer gently over a medium heat while you prepare the garlic and chilli tarka.
  7. Heat 2 to 3 tablespoons of ghee or oil in a small pan over a medium heat. Add the chopped bullet chillies and dried Kashmiri chillies and let them begin to cook through and even char in places. Reduce the heat to medium and stir in the slivered garlic.
  8. Continue frying until the garlic is soft and be very careful not to burn it. Pour this flavoured ghee/oil with the chillies and slivered garlic over the curry. I usually hold a little back to use as a garnish.
  9. Stir the tarka into the sauce and continue simmering until you are happy with the sauce consistency. Season with salt to taste and add the Kasoori methi (dried fenugreek leaves) by rubbing it between your hands into the sauce.
  10. Garnish with the chopped coriander and a little reserved chilli and garlic tarka if you like to serve.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 489Total Fat: 31gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 180mgSodium: 635mgCarbohydrates: 28gFiber: 5gSugar: 9gProtein: 33g
© Dan
Cuisine: Indian / Category: Indian

Easy Basmati Rice

By

So many people go to a lot of work cooking up a curry feast without paying enough attention, or perhaps too much attention to the rice. For some, cooking rice is scary but it needn't be! This easy Basmati rice recipe will get you fantastic results with little fuss. Once you wash and soak the rice, you can literally cook it in 6 to 9 minutes!

Easy Basmati Rice in a serving bowl next to a curry.

About this Basmati rice recipe

This easy basmati rice recipe will show you that you don't need to be a seasoned chef to cook perfect rice. The rice grains will be cooked to perfection in no time.

Forget overcomplicated methods or fancy rice cookers. Keep an eye on the rice as it gently cooks and you are in for a real treat at the end.

In this recipe you also add whole spices to the water which gives the Basmati a delicious but subtle flavour of the spices.

Why Basmati?

If you are cooking Indian food, it has to be Basmati! That is what is served at Indian restaurants and you will recognise the flavour and aroma when you cook it.

Not all Basmati is created equal though. You want to looks for aged Basmati rice. One to two years of aging is best or longer if you can fine it.

Aged Basmati is dryer than the less expensive versions out there so it absorbs the water more consistently and you will achieve a fluffier rice in the end.

Any good Indian grocer will have many different brands of Basmati to choose from and the quality is unfortunately seen in the price.

Why use the boiling method for cooking Basmati rice?

I highly recommend boiling rice if you want to ensure you get excellent results. There are of course many different ways to cook rice but this easy Basmati rice method will help make your next curry feast a fantastic success.

It's easy and quick to cook and you only need to stand by your pot for a few minute, tasting as it cooks, until you are happy with the texture.

Ingredients

There aren't a lot of ingredients for this easy Basmati rice recipe. In fact, you really only need the rice and water. I like to add whole spices like cinnamon, cardamom pods and cloves to the water to flavour the rice. A little butter at the end of cooking is also nice.

The ingredients for the recipe on a counter top.
  • Basmati rice
  • Water
  • Whole spices like cinnamon, cloves and cardamom pods.
  • Salt
  • Oil, butter or ghee (optional)

See recipe card for quantities.

Step by step photos.

Before scrolling down to the recipe card, check out these step by step photos to see for yourself how easy this recipe really is.

Washing the starch off the rice in a bowl of water.
  1. Step 1: Pour the rice into a large bowl and cover with water. Swirl it around with your hand. The water will become milky from the excess starch. Pour the water out and repeat about 5 times.
The rice soaking in fresh water after being washed.
  1. Step 2: After washing the rice in five changes of water, the water should be almost clear. That is how you know that you have removed most of the starch which makes the rice sticky. Pour the water out and add fresh water. Let the rice soak for at least 30 minutes.
Heating the water for cooking the rice with the whole spices.
  1. Step 3: When ready to cook the rice, bring a large pot of water to a boil and add the whole spices to help flavour the water.
The rice boiling in the water.
  1. Step 4: Add the rice to the water. You need a lot of boiling water so that the rice grains have room to move around. If you don’t use enough water, the rice will stick together.
Showing the cooked rice in the pot.
  1. Step 5: After 6 minutes, begin trying the rice. If needed cook for another one to two minutes or until you are happy with the texture. Then strain and fluff it gently with a fork. You can also add a little oil, butter or ghee at this point.
Adding butter and salt to the rice before fluffing it up.
  1. Step 6: When you are happy with the texture of the rice, strain it and then return the rice to the hot pan. Fluff it gently with a fork. You can also add a little oil, butter or ghee at this point and a dash of salt to taste.

Tips for Fluffy Basmati Every Time

Rinse thoroughly – I can't stress enough how important this step is. You need to remove as much excess starch as possible so that the grains don't stick together.

Use aged rice – it holds its shape better and tastes amazing. Try a brand like Layla.

Boil like pasta – There is not an exact water to rice ratio when using this easy Basmati rice method. You do need a lot of water though so that the rice has plenty of room to move around as it cooks.

Rest before fluffing – that steam finish gives perfect texture. I usually leave mine for about 3 minutes before I begin to fluff it up.

Don’t stir too much when cooked – you’ll break the grains and make it gummy. Ideally, you should use a fork or chopstick. Don't stir but rather poke at the grains to separate them.

Equipment

Large saucepan with a lid: You won’t need the lid to cook the rice but it will help keep it warm before serving.

Sieve or fine colander: For straining the rice.

Fork: Use a fork or chopstick to stir the rice before serving. Never use a spoon - trust me.

Storage

You can store your cooked rice for about 3 to 4 days but you do need to follow the advise below.

  1. Cool it quickly – Spread the rice out on a tray or place it in a shallow container to cool. Get it into the fridge within one hour of cooking to avoid bacteria like Bacillus cereus growing.
  2. Store in an airtight container – This keeps it fresh and prevents it from absorbing other fridge smells.
  3. Reheat thoroughly – When reheating, make sure it’s steaming hot all the way through. Don’t reheat rice more than once.

Can you freeze cooked Basmati rice?

Yes! It freezes very well. Just portion it out into freezer-safe bags or containers. It’ll last for up to 1 month in the freezer. Reheat from frozen in the microwave or defrost in the fridge and heat in a hot pan with a splash of water.

You can also add cold (not hot) rice to oil in a pan to make fried rice.

How do you reheat Basmati rice?

There are several ways to reheat cold Basmati rice. You can choose the method that is best for you below.

1. Microwave Method (Quickest)

Best for: Small portions and convenience.

  • Step 1: Place the rice in a microwave-safe bowl.
  • Step 2: Add a splash of water (about 1 tablespoon per cup of rice) to create steam.
  • Step 3: Cover the bowl with a damp paper towel or a loose-fitting lid.
  • Step 4: Microwave on high for 1–2 minutes (stir halfway through if possible).
  • Step 5: Fluff with a fork and serve.

Make sure it’s piping hot all the way through before serving.

2. Stovetop Reheat

Best for: Larger portions or fried rice-style dishes.

  • Step 1: Heat a non-stick pan or wok over medium heat.
  • Step 2: Add a splash of oil or water, then add the rice.
  • Step 3: Stir frequently, breaking up any clumps.
  • Step 4: Cover with a lid for a minute or two to trap steam and heat evenly.

Step 5: Once hot throughout, fluff and serve.

3. Steam Reheat (for Fluffiest Results)

Best for: Fluffy, soft rice like you’d get in restaurants.

  • Step 1: Set up a steamer or use a colander set over a pot of boiling water.
  • Step 2: Place the rice in the colander and cover with a lid or foil.
  • Step 3: Steam for 5–7 minutes, stirring once or twice.
  • Step 4: Fluff with a fork and serve.

Top Tip

Be careful when fluffing the rice: Many people stir their rice too vigorously. This will split the delicate Basmati rice grains and make them mushy. So when fluffing the rice, use a fork or chopstick and stir slowly to separate the grains.

FAQ

Do you have to rinse Basmati rice before cooking?

Yes! It is important to rinse the rice in several changes of water. This will remove the surface starch. If you don't remove that, your rice will become sticky and gummy.

Sould you soak Basmati rice before cooking?

For best results, let your rice soak in fresh water for 20 to 30 minutes. This helps the rice grains expand and results in fluffier, longer grains.

Is there an ideal rice to water ratio when boiling white rice?

When boiling Basmati rice there is not an ideal rice to water ratio. Just like when cooking pasta, you need the rice to be able to swim in that boiling water. For this recipe, I use about two liters. You could use more but never boil rice in too little water or it will stick together.

Can this recipe be upscaled or downscaled?

Yes to both. Just ensure you cook the rice in plenty of water. Your rice should move freely in the boiling water and not be clumped together when cooking.

How long should you boil Basmati rice?

Boil soaked basmati rice for 7–9 minutes, or until the grains are tender but still hold their shape. Unsoaked rice may take 10–12 minutes. Always taste-test a grain before draining.

Final Thoughts

Most people don’t pay enough attention when when they cook rice this way. It’s not just something you slap on the plate to fill space. When it’s cooked right, it becomes a dish in its own right. Fragrant, fluffy, and perfectly boiled Basmati rice makes every curry taste better.

So the next time you’re planning a curry night at home, give this boiled Basmati method a go. You don’t need any fancy gear, just good rice, boiling water, and a bit of care.

It’s simple. It’s satisfying. And once you nail it, you’ll be confident your rice will turn out perfectly, every time you cook it.

Recipe

Easy Basmati Rice in a serving bowl next to a curry.

Easy Basmati Rice

Yield: 4 to 6
Prep Time: 30 minutes
Cook Time: 8 minutes
Total Time: 38 minutes

This easy Basmati rice recipe gets great results every time! Fluffy, not sticky rice with loads of delicious flavour.

Ingredients

  • 2 cups (400g) aged Basmati rice (1½ cups)
  • 2 litres water (minimum – more is fine)
  • 1 x 5cm (2 inch) cinnamon stick
  • 5 green cardamom pods, lightly bruised
  • 5 cloves
  • 1½ teaspoon salt
  • Optional: 1 teaspoon oil, butter or ghee (for extra gloss)

Instructions

  1. Pour the rice into a bowl and cover it with water. Swirl it around with your hand and the water will quickly become milky. Carefully pour the water out and add fresh water.
  2. Repeat this about five times or until the water is almost clear after swirling. Strain and then cover the rice with fresh water to soak for 20 to 30 minutes.
  3. Bring a large pot of water to a boil and add the whole spices. You need to boil enough water so that when you pour the rice in, the grains can move about freely and not be clumped together.
  4. Add the salt and rice and let it boil for 6 minutes. It will probably not be ready yet but try one grain. If still not cooked, continue cooking for another 1 to 3 minutes, testing regularly.
  5. When you are happy with the texture, strain the rice and let it steam for a few minutes. If you like, you can add a teaspoon or more oil, butter or ghee.
  6. Using a chopstick or fork, gently separate the grains. Do not stir vigorously or the delicate Basmati rice grains will split and become mushy. Serve!
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 108Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 11mgSodium: 610mgCarbohydrates: 14gFiber: 0gSugar: 0gProtein: 1g
© Dan
Cuisine: Indian / Category: Indian

30 Minute Lamb Rogan Josh

By

Spicy, rich and so simple! This 30 minute Lamb Rogan Josh can be whipped up in only 30 minutes and is packed full of flavour. This recipe will probably feature in a book I'm currently writing but I wanted to let you give it a try first, before it goes to print. You might also like to try it with this over this Easy Basmati Rice.

finished lamb rogan josh served with naan

About this Lamb Rogan Josh recipe:

The inspiration behind this recipe is simple and it started with a challenge - Can I develop a Lamb Rogan Josh recipe that can be made quicker than ordering it from a takeaway, with no base sauce and starting with raw chicken?

The recipe is done in stages. First you fry your meat, then caramelize your blended onions and add passata to create that amazing sauce. Then you throw it all together, finishing off your sauce with yoghurt to create that deliciously thick sauce.

You can do all of the cooking in less than 30 minutes.

Ingredients

Although it looks like there are a lot of ingredients in this 30 minute lamb rogan josh, it took me less than 5 minutes to get all of these prepared. You can make this curry in stages to make it easier on yourself. For example, fry up the meat a day earlier or just add pre-cooked leftover meat. If cooking all in the same day, be sure to get all your ingredients prepared and ready before you start cooking. It's a lot easier that way.

ingredients for lamb rogan josh
  • Lamb leg meat
  • Onions, blended
  • Cashews, blended to a oaste
  • Fresh tomatoes or passata
  • FOR THE CURRY
  • Rapeseed (canola) oil
  • Cinnamon stick
  • Green cardamom pods
  • Cloves
  • Blended onions
  • Garlic and ginger paste
  • Smoked or unsmoked paprika
  • Kashmiri chilli powder
  • Garam masala
  • Ground cumin
  • Ground coriander
  • The blended cashews
  • The Blended tomatoes
  • Tomatoes, quartered
  • Plain natural yoghurt
  • Kasoori methi (dried fenugreek leaves)
  • Coriander (cilantro)
  • Red onion to garnish

See recipe card for quantities.

Step by step photographs:

lamb frying in a pan
  1. Step 1: To a hot pan, add your oil and fry your lamb for about 10 minutes until browned all over.
lamb removed from pan
  1. Step 2: When browned, remove your lamb and set to one side.
garlic and ginger paste frying in a pan
  1. Step 3: Next, add your blended onions and fry until the onions are a deep brown color.
onions browned and whole spices added
  1. Step 4: Next, add your whole spices and garlic and ginger paste. Fry for one minute until fragrant.
tomato passata and spices added
  1. Step 5: Then, add your ground spices, fry for another minute then add your blended tomatoes and stir.
chicken stock added to rogan josh sauce
  1. Step 6: Add your chicken stock until you are happy with the sauce's consistency.
blended cashews added to the sauce
  1. Step 7: When you're happy with the consistency, add your blended cashew paste.
lamb returned to the pan
  1. Step 8: Finally, return your lamb to the pan along with the juices. Cover and continue simmering for 5-10 minutes.
whole tomatoes added to the rogan josh sauce
  1. Step 9: Lift the lid and add your quartered tomatoes.
yoghurt added to finish the lamb rogan josh
  1. Step 10: Whisk in your yoghurt and allow to simmer for a few more minutes. Finish with Kasoori methi and coriander.

What cut of lamb do I need to use?

It is important to use lamb leg meat for this 30 minute recipe as you will only be cooking it for a short amount of time. To ensure the meat is tender you need to use lamb leg meat. Any other cut will not be suitable for this quick recipe as it will need to be slow cooked.

Substitutions

For the authentic Lamb Rogan Josh flavors, I recommend using the ingredients above and in the recipe card below. However, if you have some ingredients you want to use up then here are some suggestions:

Vegetarian - Why not replace the lamb for cubed paneer? Simply follow the steps in this recipe and brown the paneer in the pan instead of the lamb.

Try beef - You could give some new life to your Sunday roast leftovers or fry up some beef until tender and add it instead of the lamb.

Seafood - Prawns work really well in a Rogan Josh as does any meaty fish like cod, halibut or swordfish. When adding seafood, add it right at the end of cooking when your sauce is seasoned and cooked to your liking. If you add prawns too soon, they will overcook and become rubbery. Meaty fish will break apart when added too soon.

Equipment

You don't need any special equipment to make this 30 minute lamb rogan josh. I used a hot wok to show you can cook a great curry with whatever you have. That said, the best pans for hot curries and high-heat frying are a carbon steel wok, heavy-based frying pan, or a cast iron skillet — all hold heat well and give you that proper sizzle and flavour.

You will need a blender to blend the onions into a paste.

Storage

Fridge:
Store cooled rogan josh in an airtight container and eat within 2–3 days. Reheat on the hob or microwave until piping hot. Reheating on the hob (stove) is my preferred method. To do this, heat it up gently over a medium heat until hot.

Freezer:
Freeze cooled rogan josh in a sealed container for up to 3 months. Defrost in the fridge overnight or reheat from frozen on the hob or in the microwave until steaming hot.

Top Tip

Cook on a medium heat and don’t overcrowd the pan – This 30 minute Lamb Rogan Josh is all about the beautifully browned onions and tender lamb leg. Searing the lamb and caramelizing the onions on medium heat ensures the lamb is tender enough in this quick recipe.

FAQ

Can I use pre-cooked lamb?

Yes! Pre-cooked or leftover lamb works well—just add it during the final 5 minutes of cooking to avoid drying it out.


Can I make it vegetarian or vegan?

Absolutely. Swap lamb for firm tofu, paneer, or chickpeas, and ensure you're using oil instead of ghee or butter.

How spicy is this recipe?

This version is medium-hot, but easily adjustable. Reduce the amount of Kashmiri Chili powder and swap for paprika for a milder version, or add extra chilli powder or fresh green chillies for more heat.

More 30 Minute Curries...

Rice and Naan

More categories for you to explore...

Recipe

finished lamb rogan josh served with naan

30 Minute Lamb Rogan Josh

Yield: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

There's nothing like a slowly cooked lamb rogan josh. This version is quickly cooked in about 30 minutes and is closer to what you find at curry houses. You could of course add a little stock and let it simmer for longer if you like over a low heat. Either way, you are in for an amazing rogan josh,

Ingredients

  • 700g (24 oz) lamb leg meat, cut into 2.5cm (1 inch) pieces
  • 2 onions, roughly chopped
  • 8 raw cashews
  • 700g (1 ½ lbs.) fresh tomatoes or 250ml (1 cup) passata
  • FOR THE CURRY
  • 4 tablespoon rapeseed (canola) oil
  • 1 x 2.5cm (1 inch) cinnamon stick
  • 3 green cardamom pods, bruised
  • 2 cloves
  • The blended onions
  • 2 tablespoon garlic and ginger paste
  • 2 ½ tablespoon smoked or unsmoked paprika
  • 1 teaspoon Kashmiri chilli powder
  • 1 ½ tablespoon garam masala
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • The blended cashews
  • The Blended tomatoes
  • 2 tomatoes, quartered
  • 3 tablespoon plain natural yoghurt
  • 1 tablespoon kasoori methi (dried fenugreek leaves)
  • 3 tablespoon fresh coriander (cilantro) finely chopped
  • Chopped red onion to garnish

Instructions

  1. Place the chopped onions in a blender and add just enough water or stock to blend into a fine paste. The less liquid you add the better. Pour into a bowl and set aside.
  2. Now blend the cashews with just enough water to make a smooth paste. If you don’t have a strong blender, soaking the cashews in water for 30 minutes will soften them and make blending easier. Set aside.
  3. If using fresh tomatoes, put them in your blender and blend until smooth. Again, set this aside for later.
  4. When ready to cook, heat 2 tablespoon oil in a pan over a medium-high heat. When the oil begins to shimmer, add the diced lamb in one layer. If needed, you can do this in two batches. Fry the meat on all sides until cooked through and lightly charred. This should take about 10 minutes. Pour the meat into a bowl and set aside.
  5. Add the remaining oil to the pan and when it is good and hot, add the cinnamon stick, cardamom pods and cloves and let these spices flavour the oil for about 30 seconds.
  6. Pour in the blended onions and fry for about 10 minutes or until they are a deep golden brown in colour.
  7. Stir in the garlic and ginger paste and let it fry into the onions for another minute. Then add the paprika, chilli powder, garam masala, ground cumin and coriander. Stir these spices into the onion mixture and then pour in the cashew paste and blended tomatoes.
  8. Bring it all to a simmer. If the sauce is looking too thick, add a drop of water or stock to thin it some.
  9. Return the meat with any meat juices to the pan and cover it to simmer for 5 to 10 minutes.
  10. Lift the lid and add the quartered tomatoes and then add the yoghurt by whisking it in, one tablespoon at a time. Add the kasoori methi by rubbing it between your fingers over the sauce.
  11. Continue simmering for a couple of minutes to let all these flavours blend. Season with salt to taste and garnish with the chopped coriander and chopped red onion.
  12. This rogan josh is delicious served over rice and/or with naans or chapatis.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 562Total Fat: 35gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 45mgSodium: 219mgCarbohydrates: 40gFiber: 7gSugar: 13gProtein: 29g
© Dan
Cuisine: Indian / Category: Indian

30 Minute Chicken Tikka Masala

By

You’ve been asking for a 30 minute chicken tikka masala and I think you’re going to love this one. Everything from cooking the chicken to preparing the sauce can all be done in about half an hour. Taking extra time to marinate the chicken is optional but it does come with its flavour benefits. Still, using this recipe you will be able to make a 30 minute chicken tikka masala that you can be serving up hot instead of waiting for the luke warm curry to arrive from the takeaway down the road. Try it served over this Easy Basmati Rice.

Finished chicken tikka masala sreved with rice and naan

About this 30 minute chicken tikka masala recipe.

I have no idea where you keep your ingredients and how quickly you can get your hands on them. So by 30 minutes, we are talking cooking time. I keep all my spices labelled and can get to them quickly, so for me, it only takes about 5 minutes to get everything ready.

I have listed a few helpful ways that you can make this 30 minute chicken tikka masala even faster below. The recipe will result in a CTM that is right up there with the best of them!

You can give the chicken a delicious smoky flavour by using the smoking method I explain in this butter chicken recipe.

Ingredients for 30 Minute Chicken Tikka Masala

There are quite a few ingredients in this chicken tikka masala. Get them all measured out and ready before you start cooking. It's a lot easier that way.

Ingredients for chicken tikka masala
  • Ghee or rapeseed (canola) oil
  • FOR THE CHICKEN TIKKA
  • Boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • Natural yogurt
  • Cloves garlic, minced
  • Ginger, minced
  • Lemon juice
  • Ground cumin
  • Ground coriander
  • Paprika
  • Turmeric
  • Salt
  • FOR THE TIKKA MASALA SAUCE
  • Medium onions, diced small to blend or very finely chopped
  • Garlic and ginger paste
  • Ground almonds
  • Curry powder or mixed powder
  • Sweet paprika
  • Tandoori masala
  • Ground cumin
  • Ground coriander
  • Sugar (more or less to taste)
  • Unseasoned passata
  • Tomato paste stirred into 3 tablespoon water
  • Chicken stock or water
  • Red food colouring powder (optional)
  • Single cream
  • Juice of one lemon
  • Kasoori methi (dried fenugreek leaves)
  • Salt to taste
  • Fresh coriander (cilantro) finely chopped
  • Garam masala

See recipe card for quantities.

Step by step photos.

Follow these step by step photos and you will be on your way to chicken tikka masala heaven. Really... 30 minutes is all it takes!

marinated chicken for tikka
  1. Step 1: Whisk all of the marinade ingredients together and add the chicken. Mix well so that the chicken is completely coated with the marinade.
chicken tikka cooking in a pan
  1. Step 2: Heat 2 tablespoons of the ghee or oil in a large frying pan. When bubbling hot, add the chicken and cook it in one layer for about 4 minutes and then flip it over to cook the other side for another 4 minutes.
cooked chicken tikka transfered to a plate
  1. Step 3: Transfer from the pan to a plate and set aside. Careful… no snacking as it might not be completely cooked through yet.
blended onions caramelizing in a pan
  1. Step 4: Heat the remaining oil or ghee in the pan over a medium heat and stir in the blended or chopped onions.
ground spices added to the pan
  1. Step 5: Stir in the garlic and ginger paste and fry for an additional 30 seconds and then add the ground almonds, curry powder or mixed powder, paprika, tandoori masala, cumin, ground coriander and sugar. Stir well to combine.
passata added sauce and mixed
  1. Step 6: Pour in the passata and tomato paste mixture along with the water or chicken stock. Bring to a simmer over a medium-high heat. If any of the sauce starts to stick to the pan, just stir it in for more flavour. If you would like to use the food colouring, this is a good time to stir it into the sauce.
Chicken returned to the pan
  1. Step 7: Stir in the cream and return your chicken to the pan and allow to simmer for a few minutes until the chicken is fully cooked.
Finished chicken tikka masala served with rice and naan
  1. Step 8: Add the Kasoori methi by rubbing it between your fingers. Season with salt to taste. Give it a good squeeze of lemon juice and add a knob of butter if you like.Top with chopped coriander to serve and a slice of lemon. Dig in!

Substitutions

For the authentic Chicken Tikka Masala flavors, I recommend using the ingredients above and in the recipe card below. However, if you have some ingredients you want to use up then here are some suggestions:

  • Vegetarian - Why not replace the chicken for cubed paneer? simply follow the steps in this recipe and brown the paneer in the pan instead of the chicken. You can even marinate it in the same way!
  • Try lamb or beef - You could give some new life to your Sunday roast leftovers or fry up some lamb leg meat or beef until tender and add it instead of the chicken.

Equipment

You don't need any special equipment to make this 30 minute chicken tikka masala. I used a hot wok to show you can cook a great curry with whatever you have. That said, the best pans for hot curries and high-heat frying are a carbon steel wok, heavy-based frying pan, or a cast iron skillet — all hold heat well and give you that proper sizzle and flavour.

Storage

You can store any leftover curry in the fridge for 3 to 4 days. In fact, as it rests in the fridge, the flavours will develop and it will get even better. You can reheat it in your microwave or pour it all back into a pan and heat it over a medium heat until hot.

Top Tip

Fry your blended onions on a medium heat to caramelize them! Cook slowly and let all the natural sugars release, leaving you with beautifully browned onions!

FAQ

Does this 30 Minute Chicken Tikka Masala taste like the real thing?

If you use the freshest ingredients and take some time to marinate the meat, you might even find it's better! Remember, most takeaway food is prepared with economy and ease in mind. Use the best and you will get the best.

Do you need a base sauce for this recipe?

Nope. This 30 minute chicken tikka masala is cooked in one pan in a more traditional Indian style.

Don't you need to use a base sauce to make a proper CTM?

You do. And I have said exactly that in my books. This is really a cheats version but I think you are going to love it. By all means... If you enjoy cooking with a base sauce and using pre-cooked meats, do it. I do! I promise, however that you will get a great tasting Chicken Tikka Masala with this recipe.

More 30 Minute Curries...

Rice and Naan

More categories for you to explore...

Recipe

Finished chicken tikka masala sreved with rice and naan

30 Minute Chicken Tikka Masala

Yield: 4
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 5 minutes

You really can make a delicious 30 minute chicken tikka masala that is right up there with the best. In fact, once you make it and get your spices together, you'll do it faster next time around! This one is so good!

Ingredients

  • 4 tablespoon ghee or rapeseed (canola) oil
  • FOR THE CHICKEN TIKKA
  • 800g boneless, skinless chicken thighs or breasts, cut into bite-sized piecesi
  • 3 tablespoon natural yogurt
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • ½ teaspoon turmeric
  • ½ teaspoon salt
  • FOR THE TIKKA MASALA SAUCE
  • 2 medium onions, diced small to blend or very finely chopped
  • 2 tablespoon garlic and ginger paste
  • 2 tablespoon ground almonds
  • 1 tablespoon curry powder or mixed powder
  • 1 ½ tablespoon sweet paprika
  • 2 tablespoon tandoori masala
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1 teaspoon sugar (more or less to taste)
  • 200g unseasoned passata
  • 1 tablespoon tomato paste stirred into 3 tablespoon water
  • 250ml (1 cup) low sodium chicken stock or water
  • 2 teaspoon red food colouring powder (optional)
  • 200ml (scant 1 cup) single cream (more or less to taste)
  • Juice of one lemon
  • 1 tablespoon kasoori methi (dried fenugreek leaves)
  • Salt to taste
  • 4 tablespoon fresh coriander (cilantro) finely chopped
  • 1 teaspoon garam masala

Instructions

  1. Let’s start with the chicken tikka and get that ticked off the list. Whisk all of the marinade ingredients together and add the chicken. Mix well so that the chicken is completely coated with the marinade. You can go straight to cooking or let it marinate longer for even more flavour.
  2. Heat 2 tablespoons of the ghee or oil in a large frying pan. When bubbling hot, add the chicken and cook it in one layer for about 4 minutes and then flip it over to cook the other side for another 4 minutes.
  3. Transfer from the pan to a plate and set aside. Careful… no snacking as it might not be completely cooked through yet.
  4. Now blend the onions with just enough water or chicken stock to make a fine paste. If you would rather not blend, just finely chop the onions or purchase them finely chopped. Blending the onions will get you a texture that is closer to what you find at curry houses.
  5. Heat the remaining oil or ghee in the pan over a medium heat and stir in the blended or chopped onions. Sauté the onions, stirring regularly for about 10 minutes or until they turn a deep yellow. The idea here is to bring out the natural sweetness of the onions and not necessarily brown them.
  6. Stir in the garlic and ginger paste and fry for an additional 30 seconds and then add the ground almonds, curry powder or mixed powder, paprika, tandoori masala, cumin, ground coriander and sugar. Stir well to combine. Pour in the passata and tomato paste mixture along with the water or chicken stock. If the sauce is looking too thick, add a drop of the water or chicken stock to thin it some. Adding stock or water can be done at any time you feel the sauce is too thick. If it is too thin, just cook it down.
  7. Add your cooked chicken tikka and push it right into the sauce. If you prefer a bright red chicken tikka masala, now is a good time to add the food colouring but that is optional. Continue cooking until the sauce simmers down to the consistency you like and the chicken is cooked through.
  8. To finish, stir in the cream and the juice of one lemon. Add the kasoori methi (dried fenugreek leaves) by rubbing them between your fingers over the sauce. Time to taste it! Try a spoonful of the sauce and season it with salt to taste. You can also adjust the other flavours now too. I also like to add about a tablespoon of butter to melt into the sauce but that is optional. Has it been 30 minutes yet? If not, you can let the curry keep simmering over a low heat or just serve it up.
  9. Garnish with the chopped coriander and sprinkle a little garam masala over it all, if using.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 719Total Fat: 45gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 291mgSodium: 1334mgCarbohydrates: 28gFiber: 7gSugar: 12gProtein: 58g
© Dan
Cuisine: British / Category: British

30 minute Butter Chicken

By

Buttery, creamy and so simple! This 30 minute Butter Chicken can be whipped up in only 30 minutes and is packed full of flavor. This recipe will probably feature in a book I'm currently writing but I wanted to let you give it a try first, before it goes to print. This curry is delicious served with naans and/or this Easy Basmati Rice.

Butter chicken topped with cream

About this 30 minute butter chicken recipe:

The inspiration behind this recipe is simple and it started with a challenge - Can I develop a Butter Chicken recipe that can be made quicker than ordering it from a takeaway, with no base sauce and starting with raw chicken?

This recipe is done in stages. First, I show you a quick way of getting the smoky flavor into your marinated chicken without having to use a tandoor. Then you quickly fry your meat and create an easy butter chicken sauce.

There are a few extra steps in this recipe that are optional and will take slightly longer than 30 minutes. The chicken will benefit from marinating for at least 30 minutes but if you're in a rush, you could just apply the marinade and go straight to cooking. I also suggest straining the sauce to get that super butter chicken, silky finish but, if you're in a hurry, you can skip this step too.

Ingredients for 30 Minute Butter Chicken

Although it looks like there are a lot of ingredients in this 30 minute butter chicken, it took me less than 5 minutes to get all of these prepared. You can make this curry in stages to make it easier on yourself. For example, fry up the meat a day earlier. That or use a completely different marinade or just add pre-cooked leftover meat. If cooking all in the same day, be sure to get all your ingredients prepared and ready before you start cooking. It's a lot easier that way.

Butter chicken ingredients in bowls
  • 700g(1 ½ lbs) boneless, skinless chicken breasts or thighs, cut into bite sized pieces
  • FOR THE FIRST MARINADE
  • Kashmiri red chilli powder
  • Garlic and ginger paste
  • Salt
  • Juice of one lime
  • Greek yoghurt
  • Neutral vegetable oil
  • FOR THE SECOND MARINADE
  • Garlic and ginger paste
  • Garam masala
  • Ground cumin
  • Gound coriander
  • Kasoori methi (dried fenugreek leaves)
  • Rapeseed (canola) oil
  • FOR THE SAUCE
  • Butter
  • Cinnamon stick
  • Green cardamom pods
  • Cloves
  • Blade mace
  • Garlic and ginger paste
  • Fresh tomatoes or Passata
  • Raw cashews
  • Kashmiri chilli powder or paprika for a milder version
  • Garam masala
  • Ground coriander
  • Ground cumin
  • Water or unsalted chicken stock
  • Double (heavy) cream
  • Salt to taste
  • Sugar
  • Coriander

See recipe card for quantities.

Step by step photographs

Chicken marinating in yoghurt and spices
  1. Step 1: Whisk the marinade ingredients together and cover your chicken with it. Let in marinate for up to 48 hours or just go straight to cooking if you’re in a rush.
Chicken frying in butter
  1. Step 2: When ready to cook, melt two tablespoons butter in a pan on a medium-high heat and add your chicken. Cook for 4 minutes then flip and cook for another 4. Transfer the chicken to a bowl. It might not be cooked completely through at this stage.
Spices frying in a pan
  1. Step 3: Add another two tablespoons butter, let it melt and add your whole spices and garlic and ginger paste. Let the spices infuse into the butter for about 30 seconds.
Tomato paste and chicken stock added to pan
  1. Step 4: Add your blended tomatoes or passata and a splash of chicken stock to thin out the sauce.
Spices added to sauce
  1. Step 5: Add your ground spices.
Cashews added to the sauce
  1. Step 6: Then add your cashews and more stock, stir well to combine.
Butter chicken sauce blended
  1. Step 7: Pour the sauce into a blender and blend until smooth.
Sauce strained to make smooth
  1. Step 8: Return your sauce to the pan. OPTIONAL: To create the silky smooth sauce that butter chicken is famous for, you can strain it back into the pan.
Chicken returned to the sauce
  1. Step 9: On a medium-high heat, return your chicken and all the juices and simmer until your meat is cooked through.
Cream added to the sauce
  1. Step 10: Swirl in the cream and sugar to taste.
Butter added to finish the sauce
  1. Step 11: Optional but delicious, stir in a couple more tablespoons of butter and let it melt into the sauce. Season with salt to taste.
Finished butter chicken with rice and naan
  1. Step 12: Finish with a splash of extra cream and chopped coriander. Dig in!

Don't you need to use tandoor cooked chicken?

Ideally yes, butter chicken is normally cooked using tandoor cooked chicken as it adds that amazing smoky flavor you can't get from simply pan frying. Since this is my 30 minute version, I saved time by frying the chicken straight after being covered in the marinade. However, If you have a few extra minutes spare I have an amazing quick method for smoking your chicken without having to use a tandoor:

Chicken smoking with hot coal and oil
  1. Step 1: Place your marinated chicken in a pan and create a well in the middle. Create a bowl using foil and place it in the middle of your chicken. Take a piece of glowing charcoal and use tongs to place it into the foil bowl. Add a splash of oil on top of the charcoal.
Chicken smoking in pot
  1. Step 2: Cover with a pan lid immediately to trap the smoke and remove when most of the smoke has disappeared. Don't wait until the smoke has vanished completely as I find that this leaves an unpleasant taste.

Storage

Fridge:
Store cooled butter chicken in an airtight container and eat within 2–3 days. Reheat on the hob or microwave until piping hot. Reheating on the hob (stove) is my preferred method. To do this, heat it up gently over a medium heat until hot.

Freezer:
For best results, leave out the cream and butter until you would like to reheat your butter chicken as these don't freeze well. Freeze cooled butter chicken in a sealed container for up to 3 months. Defrost in the fridge overnight or reheat from frozen on the hob or in the microwave until steaming hot. Add your cream and butter once the curry is reheated.

Top Tip

If you have the time, I strongly recommend straining your butter chicken sauce using a fine mesh strainer. This takes a bit of time but the results are a super smooth and silky sauce.

FAQ

Can I use pre-cooked chicken?

Yes! Pre-cooked or leftover chicken works well—just add it during the final 5 minutes of cooking to avoid drying it out.

Can I make it vegetarian or vegan?

Absolutely. Swap chicken for firm tofu, paneer, or chickpeas, and ensure you're using oil instead of ghee or butter.

More 30 Minute Curries...

Rice and Naan

More categories for you to explore...

Recipe

Butter chicken topped with cream

30 Minute Butter Chicken

Yield: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Butter chicken is usally made with marinated chicken that is grilled over fire. You can do that with this recipe too but to keep it all under 30 minutes, I simplified the recipe for you. Very quick and easy!

Ingredients

  • 700g(1 ½ lbs) boneless, skinless chicken breasts or thighs, cut into bite sized pieces
  • FOR THE FIRST MARINADE
  • 1 teaspoon Kashmiri red chilli powder
  • 2 tablespoon garlic and ginger past
  • 1.2 teaspoon salt
  • Juice of one lime
  • 6 tablespoon Greek yoghurt, whisked
  • 1 tablespoon neutral vegetable oil
  • FOR THE SECOND MARINADE
  • 2 tablespoon garlic and ginger paste
  • 1 ½ teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon Kasoori methi (dried fenugreek leaves)
  • 2 tablespoon rapeseed (canola) oil
  • FOR THE SAUCE
  • 4 tablespoon butter
  • 1 x 5cm (2 inch) cinnamon stick
  • 4 green cardamom pods, bruised
  • 4 cloves
  • 1 blade mace
  • 2 tablespoon garlic and ginger paste
  • 700g fresh tomatoes or 1 ½ cups Passata
  • 30 raw cashews
  • 1 tablespoon Kashmiri chilli powder or paprika for a milder version
  • 2 teaspoon garam masala
  • 2 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 125ml (½ cup) water or unsalted chicken stock
  • 125ml (½ cup) double (heavy) cream
  • Salt to taste
  • 1 teaspoon sugar (more or less to taste)
  • 3 tablespoon coriander, finely chopped

Instructions

  1. Whisk all of the first marinade ingredients together in a mixing bowl. Add the chicken and stir well to combine. Now whisk together the ingredients for the second marinade and stir them into the chicken to coat. Leave to marinate for 30 minutes or over night. If you are in a real rush, you can go straight to cooking but letting the chicken marinate will have its flavour benefits.
  2. When ready to cook, heat two tablespoons butter in a pan over a medium-high heat. Rub off as much of the marinade from the chicken as you can and retain it. Place the chicken pieces in one layer in the pan and let it fry for about 4 minutes. Then flip the chicken over to cook for another 4 minutes.
  3. When the chicken has a nice golden char, transfer it back to the bowl you marinated it in. It may not be completely cooked through yet.
  4. Returning to your pan, add the remaining butter and let it melt. Stir in the cinnamon sticks, cardamom pods, cloves and mace. Stir these spice into the butter for about 30 seconds and then stir in the garlic and ginger paste.
  5. Fry for another minute and then add the tomatoes. Cover the pan and let them steam over a medium for about 10 minutes. If you’re in a real rush, you could just add 1 ½ cups (275ml) passata, skip the next step and carry on with the recipe.
  6. After 10 minutes, the skin from the tomatoes will be peeling away. Remove the skins with tongs and squeeze the tomatoes as you do.
  7. Add the cashews, chilli powder or paprika, garam masala, ground coriander and cumin and stir to combine.
  8. Pour in the water or stock and bring to a simmer over a medium-high heat.
  9. Now pour this all into a blender and blend until smooth. Butter chicken is meant to be silky smooth so if you really want to up your game, pour it back into the pan through a fine mesh strainer, discarding any spices or gook that didn’t blend.
  10. Over a medium-high heat, pour the chicken and any juices and marinade that are left in the bowl into the pan and stir well to combine. Continue simmering for a couple minutes until the chicken is cooked through and hot. You can always add more water or stock if the sauce is looking too thick or just cook it down if too runny.
  11. Swirl in the cream and sugar and season with salt to taste. If you prefer a sweeter flavour, add more sugar. Optional but good, stir in a couple tablespoons more butter and let it melt into the sauce.
    To serve, garnish with the chopped coriander and serve with rice or naans.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 860Total Fat: 55gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 30gCholesterol: 258mgSodium: 2639mgCarbohydrates: 25gFiber: 5gSugar: 11gProtein: 69g
© Dan
Cuisine: Indian / Category: Indian

30 Minute Chicken Jalfrezi

By

Vibrant, rich and so simple! This 30 minute Chicken Jalfrezi can be whipped up in only 30 minutes and is packed full of flavour. This recipe will probably feature in a book I'm currently writing but I wanted to let you give it a try first, before it goes to print. The curry is delicious served over this Easy Basmati Rice.

finished chicken jalfrezi plated with rice and naan

About this Chicken Jalfrezi recipe:

The inspiration behind this recipe is simple and it started with a challenge - Can I develop a Chicken Jalfrezi recipe that can be made quicker than ordering it from a takeaway, with no base sauce and starting with raw chicken?

The recipe is done in stages. First you stir fry the vegetables, then quickly fry the meat and finally, you throw it all together in a delicious thick sauce. This is how chicken jalfrezi is prepared all over India and it is now one of my favorite recipes for an amazing jalfrezi.

You can do all of the cooking in less than 30 minutes. The chicken will benefit from marinating for at least 30 minutes but if you're in a rush, you could just apply the marinade and go straight to cooking.

Ingredients

Although it looks like there are a lot of ingredients in this 30 minute chicken jalfrezi, that's the nature of the curry. You can make this curry in stages to make it easier on yourself. For example, fry up the meat a day earlier. That or use a completely different marinade or just add pre-cooked leftover meat. If cooking all in the same day, be sure to get all your ingredients prepared and ready before you start cooking. It's a lot easier that way.

Ingredients for chicken jalfrezi
  • Chicken thighs or breasts
  • Red, yellow and green bell peppers
  • Red onion
  • Ginger
  • FOR THE MARINADE
  • Lime juice
  • Garlic and ginger paste
  • Salt
  • Black pepper
  • Kashmiri red chilli powder
  • FOR THE CURRY
  • Rapeseed (canola) or coconut oil
  • Black mustard seeds
  • Kashmiri chillies
  • Fresh or frozen curry leaves
  • Red onions
  • Garlic and ginger paste
  • Green finger chillies
  • Kashmiri chilli powder
  • Garam masala
  • Turmeric
  • Ground cumin
  • Ground coriander
  • Passata
  • Water or chicken stock
  • Sugar
  • Worcestershire sauce
  • Kasoori methi (dried fenugreek leaves)
  • Coriander

See recipe card for quantities.

Step by step photographs:

As you will see from my step by step photos below, this chicken jalfrezi could not be easier to prepare.

vegetables frying in a pan
  1. Step 1: Heat one tablespoon oil in a pan or wok over a medium-high heat. When the oil begins to shimmer, add the bell peppers, onion and ginger. Fry for about 8 minutes or until slightly charred.
vegetables removed from the pan
  1. Step 2: Transfer the lightly charred vegetables to a bowl and set aside.
chicken cooking in a pan
  1. Step 3: Add another tablespoon of oil to the pan. Take your marinated chicken pieces (see recipe card below for the marinade) and add them in one layer to the hot pan. Fry until browned all over. About 8 minutes should do.
cooked chicken removed from the pan
  1. Step 4: Transfer the browned chicken to a bowl. It might not be completely cooked at this stage which is fine as it will continue to cook in the sauce.
oil, onion and spices added to the pan
  1. Step 5: Add the remaining two tablespoons of oil to your hot pan and stir in mustard seeds. When they begin to crackle, stir in the Kashmiri chillies and curry leaves. Fry for about 30 seconds to infuse their flavour into the oil. Add your diced red onion and chopped chillies and fry it for about 5 minutes to soften and then add the ground spices.
passata paste added to the pan for the jalfrezi sauce
  1. Step 6: Stir in the passata and bring to a simmer.
chicken stock added to the pan
  1. Step 7: Then stir in the hot chicken stock and stir it all into a thick sauce.
vegetables and chicken returned to the pan
  1. Step 8: Return your chicken and vegetables to the pan and allow to simmer for a few minutes until the chicken is cooked through. This is a dry jalfrezi but you can add more stock if you think it is looking too dry.
chicken jalfrezi topped with kasuri methi
  1. Step 9: Add a splash of worchester sauce and a sprinkle of Kasoori methi (dried fenugreek leaves).
Chicken jalfrezi plated up with rice and naan
  1. Step 10: Try the curry and season with salt and pepper to taste. Enjoy!

Substitutions

For the authentic Chicken Jalfrezi flavors, I recommend using the ingredients above and in the recipe card below. However, if you have some ingredients you want to use up then here are some suggestions:

  • Vegetarian - Why not replace the chicken for cubed paneer? simply follow the steps in this recipe and brown the paneer in the pan instead of the chicken. You can even marinate it in the same way!
  • Try lamb or beef - Jalfrezi curries are traditionally made with leftover cooked meats. You could give some new life to your Sunday roast leftovers or fry up some lamb leg meat or beef until tender and add it instead of the chicken.
  • Seafood - Prawns work really well in a jalfrezi as does any meaty fish like cod, halibut or swordfish. When adding seafood, add it right at the end of cooking when your sauce is seasoned and cooked to your liking. If you add prawns too soon, they will overcook and become rubbery. Meaty fish will break apart when added too soon.

Equipment

You don't need any special equipment to make this 30 minute chicken jalfrezi. I used a hot wok to show you can cook a great curry with whatever you have. That said, the best pans for hot curries and high-heat frying are a carbon steel wok, heavy-based frying pan, or a cast iron skillet — all hold heat well and give you that proper sizzle and flavour.

Storage

Fridge:
Store cooled jalfrezi in an airtight container and eat within 2–3 days. Reheat on the hob or microwave until piping hot. Reheating on the hob (stove) is my preferred method. To do this, heat it up gently over a medium heat until hot.

Freezer:
Freeze cooled jalfrezi in a sealed container for up to 3 months. Defrost in the fridge overnight or reheat from frozen on the hob or in the microwave until steaming hot.

Top Tip

Cook on a high heat and don’t overcrowd the pan – This 30 minute chicken jalfrezi is all about that stir-fried texture. Searing the chicken and vegetables quickly on high heat keeps everything juicy with a lovely char, just like a takeaway.

FAQ

Can I use pre-cooked chicken?

Yes! Pre-cooked or leftover chicken works well—just add it during the final 5 minutes of cooking to avoid drying it out.

How spicy is this recipe?

This version is medium-hot, but easily adjustable. Reduce or omit fresh chillies for a milder version, or add extra chilli powder or fresh green chillies for more heat.

Can I make it vegetarian or vegan?

Absolutely. Swap chicken for firm tofu, paneer, or chickpeas, and ensure you're using oil instead of ghee or butter.

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Recipe

finished chicken jalfrezi plated with rice and naan

30 Minute Chicken Jalfrezi

Yield: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

This chicken jalfrezi might be a bit different to the jalfrezis you have had at curry houses. All of the same flavours are there though and it is much closer to the original jalfrezis prepared in India today.

Ingredients

  • 700g (1 ½ lbs) chicken thighs or breasts, cut into bite sized pieces
  • 1 each, red, yellow and green bell peppers
  • 1 small red onion, quartered and divided into small petals
  • 1 x 5cm (2 inch) ginger, julienned
  • FOR THE MARINADE
  • Juice of one lime
  • 1 tablespoon garlic and ginger paste
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon Kashmiri red chilli powder
  • FOR THE CURRY
  • 4 tablespoon rapeseed (canola) or coconut oil
  • 1 teaspoon black mustard seeds
  • 2 dried Kashmiri chillies
  • 20 fresh or frozen curry leaves
  • 2 medium red onions, finely chopped
  • 2 tablespoon garlic and ginger paste
  • 1 to 4 green finger chillies, finely chopped
  • 2 teaspoon Kashmiri chilli powder
  • 1 teaspoon garam masala
  • ½ teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 250ml (1 cup) passata
  • 125ml (½ cup) water or chicken stock
  • 1 teaspoon sugar
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoon Kasoori methi (dried fenugreek leaves)
  • 3 tablespoon fresh coriander, finely chopped

Instructions

  1. Pour the chicken into a mixing bowl and add the lime juice, garlic and ginger paste, salt, pepper and Kashmiri chilli powder.
  2. Rub this all right into the flesh of the chicken and allow to marinate for 30 minutes or up to 4 hours. If in a rush, you can go straight to cooking but letting the chicken marinate will be better.
  3. When ready to cook, heat 1 tablespoon of oil in a large frying pan or wok over a medium-high heat. When the oil begins to smoke a little, add the chopped bell peppers, onion petals and julienned ginger and fry, stirring regularly until cooked through and beginning to char but still a bit fresh looking. Transfer the charred vegetables to a plate and set aside.
  4. Now in the same pan, add another tablespoon of oil over a medium-high heat. Add the chicken and cook it in one layer. If needed, you can do this in two batches. Fry until the chicken is nicely charred and then transfer back to the bowl you marinated it in. It may not be completely cooked at this point.
  5. Add the remaining oil to the pan and when it begins to bubble, stir in the mustard seeds. When they begin to pop and crackle, add the dried Kashmiri chillies and the curry leaves and let them sizzle for about 30 seconds.
  6. Now add the finely chopped onion and chillies and fry, stirring often until it turns the onion turns golden brown. This will take about 7 minutes. Then stir in the garlic and ginger paste to fry for another 30 seconds. Add the Kashmiri chilli powder, garam masala, turmeric, ground coriander and cumin and stir well to combine.
  7. Immediately, stir in the passata and about half of the water or chicken stock and bring it all to a simmer.
  8. Return the cooked chicken and any meat juices and the fried vegetables to the pan and stir it all into the simmering sauce. Allow to simmer for a couple of minutes to ensure the chicken is cooked through. If the sauce is looking dry, add a little more water or stock but this is a dry stir fry so don't add too much. Remember, you can always cook it down if to liquidy or add more water or stock if too dry for your liking.
  9. Add the Worcestershire sauce and try some of the sauce. Season it with salt to taste and add the sugar if you think it needs it. Add the kasoori methi by rubbing it between your fingers over the sauce.
  10. To serve, garnish with the chopped coriander and serve with Basmati rice.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 489Total Fat: 35gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 25mgSodium: 1947mgCarbohydrates: 33gFiber: 5gSugar: 15gProtein: 15g
© Dan
Cuisine: Indian / Category: Indian