Cooking guides

Indian cooking uses a number of wonderful and diverse ingredients that some people may not be very confident to cook with. But you may well find some ingredients that you feel comfortable to cook with in other cuisines which are used in ways you may not be familiar with.

For example, did you know that in Indian cooking you should cook onions for at least thirty minutes, until they’re completely caramelised? Some dishes even require you to burn the onions a little bit for added flavour.

To help you make the most delicious, authentic Indian food, I’ve created a number of cooking guides to help you prepare and cook ingredients in the same, traditional way that they are throughout India.

Curry guides

In these guides I’ll go through the history of each curry, giving you a greater understanding of the ideas and traditions behind each dish.

View More Curry Guides

Cooking Ingredients

In these guides I’ll talk about the more exotic ingredients used in Indian food and give you tips on how to use them properly.

View More Cooking Ingredients

View all Beef

View all Chicken

Us Brits are used to getting two main meat options for our curry: chicken or lamb. But what you may be surprised by is that the trend developed over here - there aren’t too many authentically Indian chicken dishes. This is because around a third of Indians are vegetarian.

However, in recent years chicken has become a lot more popular in India, for one simple reason - it’s so good in a curry! The great thing about Indian chicken dishes is that the meat has a fairly neutral flavour which doesn’t interfere too much with the complex spicing of the dish.

For a saucy curry I always recommend using thigh meat, as it naturally pulls apart when it’s braised slowly in the sauce – always cook it on the bone to get the most flavour. For kebabs like chicken tikka use breast as it keeps its bite a bit more once cooked.

If you’re searching for an Indian chicken curry recipe, look no further. Here are some of my own authentic recipes.