Set Meal For 2 Recipe

Warm chutneys in small bowls and set out with papadoms. Cook papadoms just before serving by either: microwaving each for 30–40 seconds, or dry-roasting over a gas flame with tongs until puffed and slightly browned, or deep-frying for 5–10 seconds until crisp. One papadom per person (2 total).

Prepare onions

Peel and thinly slice the onion. Separate slices into strands and place in a mixing bowl.

Add gram flour, rice flour, chopped coriander, green chilli (if using), salt, turmeric, chili powder and baking powder to the onion. Toss to combine.

Add ~2 tablespoons water gradually and mix until the onion is evenly coated and holds together in loose clumps. The mixture should be slightly sticky but not wet.

Heat vegetable oil in a deep pan to 170–180°C (340–355°F). Test with a pinch of batter — it should sizzle and rise slowly.

Gently drop tablespoon-sized portions of the bhaji mixture into the oil, fry in batches for 3–4 minutes, turning if necessary, until golden brown and crisp. Drain on kitchen paper. Keep warm in a low oven (about 100°C) while finishing other items.

Combine yogurt, ginger-garlic paste, lemon juice, garam masala, ground cumin, paprika and salt in a bowl to make a marinade.

Add chicken cubes to the marinade, mix thoroughly to coat. Cover and refrigerate for at least 30 minutes (up to 4 hours). If short on time, 15–20 minutes will still impart flavor.

If using skewers, thread marinated chicken onto skewers leaving a small gap between pieces. Brush lightly with oil.

Preheat broiler/grill or a grill pan to high. Grill chicken for 8–10 minutes, turning once, until cooked through and lightly charred at edges (internal temperature 74°C). Alternatively, bake at 220°C (425°F) for 12–15 minutes, then broil 1–2 minutes to char.

Allow chicken tikka to rest 3 minutes, then serve hot with a few spoons of chutney and a lemon wedge.

Heat 2 tablespoons oil or ghee in a heavy pan over medium heat. Add sliced onion and sauté gently until soft and light golden, about 8–10 minutes.

Add ginger-garlic paste and cook 1 minute until fragrant. Stir in ground coriander, ground cumin, turmeric and crushed cardamom and cook for 30 seconds to bloom the spices.

Add the 300g chicken pieces (or chosen protein/vegetables) and brown lightly for 2–3 minutes.

Stir in yogurt (or coconut milk), ground almonds or cashew paste (if using) and the stock or water. Bring to a gentle simmer, reduce heat to low, cover and cook 12–15 minutes until chicken is tender and sauce has thickened. Stir occasionally; add a splash more water if too thick.

Season with salt and adjust spices to taste. Finish with chopped fresh coriander and a teaspoon of butter or ghee for extra richness. Keep covered and warm until serving.

Parboil potatoes in salted water for 8–10 minutes until just tender. Drain and set aside.

Heat 1 tablespoon oil in a frying pan over medium heat. Add mustard seeds and cumin seeds; when they begin to pop, add the parboiled potatoes.

Toss potatoes to coat and fry for 6–8 minutes until edges are golden. Sprinkle turmeric, ground coriander, chili powder and salt over the potatoes and stir to coat evenly. Fry another 2–3 minutes so spices toast slightly.

Squeeze over lemon juice, stir in chopped fresh coriander and remove from heat. Keep warm to serve.

Rinse basmati rice under cold running water until water runs clear. Drain well.

In a saucepan bring 300 ml water to a boil with bay leaf and cardamom pod. Add rice, stir once, reduce heat to low, cover and simmer gently for 12–14 minutes until rice is tender and water absorbed.

Remove from heat, discard whole spices, fluff rice with a fork and stir in 1 teaspoon butter or ghee. Keep covered and warm.

Warm the naan according to package instructions or, if homemade, heat in a very hot skillet 1–2 minutes each side or bake at 250°C (480°F) for 3–4 minutes. Brush with melted butter if desired.

On two plates, place a portion of pilau rice and a warmed naan (or halved naan between both). Spoon the chosen curry alongside rice. Divide Bombay Aloo between plates as a side.

Arrange onion bhajis and 3–4 pieces of chicken tikka as starters on a small shared plate or individually. Place papadoms and small bowls of chutney on the side. Garnish curry and potatoes with extra chopped coriander and serve lemon wedges.

Serve immediately while hot. Any substitutions or changes (extra items) may be added at approx. £1 extra per change (per original menu note).