Monday, 22 July 2013

Indian Food: Chicken Tikka, Bombay Aloo and Dahl.

It was my Dad's birthday on Sunday and so I made us an curry to celebrate. I made three things. Chicken tikka, Bombay aloo (spicy potatoes) and dahl (mild lentil curry).

To make the chicken tikka for four you will need:
1 pint of natural yoghurt.
1 tablespoon cumin.
1 tablespoon garam masala.
1 teaspoon turmeric.
1 teaspoon chilli powder.
3 teaspoons lemon juice.
8 cloves of garlic.
1 inch of peeled grated ginger.
Coriander to garnish.
4 Chicken breasts.
Few drops of red food colouring (optional).

Make this the day before you will need it.

Pour the yoghurt into a large bowl.

Add all the dried spices, garlic, ginger and lemon juice and mix.

Add some red food colouring (teaspoon)

Add the chicken breast chopped into chunks. Leave overnight to marinate.

Put the chunks onto skewers. Put the oven up to its highest heat and wait until the oven has reached this temperature. Put the chicken tikka on a wire rack and leave in the oven for 15-20 minutes.

Next up are the potatoes. (this made leftovers too because we had so many other things to eat).
3 medium large potatoes.
1 inch of peeled grated ginger. 
1 teaspoon mustard seeds.
1 teaspoon turmeric.
1 teaspoon cumin.
1 teaspoon chilli powder. 
small handful of fresh coriander.
1 tablespoon of tomato puree.
3 red onions.
2 dessertspoons of vegetable oil.

Peel and slice the potatoes and boil for around 10 minutes.

Heat the oil and add the mustard seeds and cumin. Heat until the mustard seeds start to pop and then reduce the heat slightly.  

Add the ginger, onions sliced and tomato puree and fry lightly for 5 minutes. 

Then add the rest of the spices and then the boiled potatoes.

Stir and fry on a low to medium heat for a further 5 minutes and then add fresh coriander. Mix and serve. 

Finally the dahl. Again this made way more than we needed I reckon would serve six. But we are just going to have leftovers tomorrow. :)

To make the dahl you will need:
500g yellow lentils.
1 large tomato.
2 bay leaves.
1 teaspoon chilli powder.
1 fresh red chilli.
2 cloves of minced garlic.
1 teaspoon of salt.
1 inch peeled grated ginger.
1/2 teaspoon turmeric.
1 teaspoon cumin.
2 dessertspoons of vegetable oil. 
Handful of fresh coriander.

First rinse the lentils. Soak them in water and keep changing it until the water is clear. 

Once the lentil water is clear drain the lentils into a pan. Cover with fresh water. While cooking ensure the lentils are topped up with water so that they don't dry out. Boil with the salt and simmer for 20 minutes.

Then add the ginger, bay leaves, fresh chilli and chopped tomato. 

Continue to simmer for a further 10 minutes. 

Then heat the oil and add the cumin, turmeric, chilli powder and garlic. Lightly fry for 2 minutes.

Stir in the Spiced oil and cook for another 30 minutes, then add the fresh chopped coriander and serve.

I think everything turned out really well! Happy Birthday Dad!

I served this with onion bhajis, naan bread and rice that were bought from the supermarket. 


  1. Dad loved it!
    Best birthday ever xxxx

  2. Hi

    The dishes look amazing. Do you know the calories for each dish ???

    Very careful weightwatcher

    1. Hi!
      I have worked it out and if the dahl and the potatoes are divided to serve six they are around 120 calories per portion. Each chicken and onion skewer is around 130 calories.
      Hope this helps!