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Barbecued Tandoori Chicken Legs

Tandoori chicken by The Curry Guy

This tandoori chicken is packed with flavour. We served it with a spicy chickpea salad and of course plenty of cold beer.

One of the things that is difficult about making Indian food daily and then blogging about it is that inevitably you come across recipes you want to make all the time. Tandoori chicken is a family favourite and my recipe has changed very little over the years. This is a recipe I use nowadays and as it is slightly different to the others on this site, I decided to share it here.

Those of you who have been reading my blog of a while will know there was a time when I didn’t use red food colouring in my cooking. Even if it meant that the food didn’t look like it did when served at UK curry houses. I was told that it wasn’t necessary and that the food colouring wasn’t good for you.

So what? I have enough vices that a little food colouring from time to time just isn’t too worrying. You, however can very easily leave it out of the recipe if you feel differently. That’s one of the great things about making your own.

Whether you use the red food colouring your not, I think you are going to love this recipe.

I like to cook this on the barbecue or in my tandoor oven. This time I cooked the tandoori chicken on skewers using my new THÜROS barbecue and the results were fantastic.

I cooked the meat over lump wood charcoal. One of my favourite herbs is rosemary so I threw a few branches of rosemary on too which helped give the meat a spectacular flavour.

The yogurt I used for the marinade was hung in cheese cloth for about two hours so that any excess water drained out leaving me with a thick curd which was perfect for marinating the meat in.

I hope you get a chance to try this. It’s very nice with a cold beverage or more too.

Note: You only need to marinate the chicken for a couple of hours but for best results, aim for three days. I did a taste experiment and believe me, there is no comparison. The longer you marinate the meat the better.

Tandoori chicken legs by The Curry Guy

Grilling doesn’t get much better than this.

Tandoori Chicken

Skewered and cooked until succulent inside and lightly charred on the outside

How to make british indian restaurant style meals

Illustrated with photographs of each recipe!

My Ebook of curry house style recipes is available now for download to Kindle, iPad, Smartphones and most tablets!


Barbecued Tandoori Chicken Legs
Recipe Type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 

Serves: 4 – 6

  • 8 free range chicken legs including the thigh – skinned
  • 150ml thick hung Greek yogurt
  • Juice of two limes
  • 1 teaspoon salt
  • 1 teaspoon red food dye (optional) More or less to get the colour you like
  • 1 tablespoon cumin powder
  • 2 tablespoons garlic paste
  • 2 tablespoons ginger paste
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1 teaspoon red chilli powder
  • 2 green chillies pounded to a paste
  • ½ teaspoon citric acid

  1. Cut three to five shallow slits in each chicken piece.
  2. Place the chicken in a large bowl and squeeze the lime juice over the meat. Rub it into the meat along with the salt and red food colouring if using.
  3. Set aside while you made the marinade.
  4. Place the remaining ingredients in a blender and blend until smooth.
  5. Cover the chicken with the marinade and allow to marinate for at least two hours or up to 72 hours.
  6. When ready to grill, Skewer the chicken pieces.
  7. Heat a charcoal grill until very hot. When your hand becomes fiery hot when held above the coals at the same level as the skewers will be, you’re ready to cook.
  8. Throw on a couple branches of rosemary. This isn’t very Indian but it sure tastes good.
  9. Grill, turning regularly until the chicken is cooked through and the exterior is red and nicely blackened.


Jennifer Toombs eating chicken

Family barbecue



The chicken used in this recipe was supplied to me by Farmer’s Choice. They are a sponsor of this blog but I am also a paying customer. I highly recommend their service.

My new THÜROS Tabletop barbecue with shish kebab attachment was supplied to me free of charge to use in my upcoming tandoori recipes. It’s awesome.



Win A Case of Pukhraj Cider – Draw 1

Pukhraj Cider

Pukhraj Cider can now be found at many of the best curry houses in the UK. I have to say, it is great with a curry!

I am delighted to announce that Pukhraj Cider is a new sponsor to my blog. They sent me a few samples to try not long ago and I loved it. Pukhraj Cider is a nice alternative to lager with a curry or any spicy food.

Pukhraj in Hindi means yellow sapphire – a name that befits this quality cider perfectly.

Pukhraj is made by award winning Hogan’s Cider using only 100% fresh pressed English apples. If you are a cider fan like me, you are going to want to try Pukhraj!

Now is your chance to try it for free. Together with Pukhraj cider and their UK distributor Cana Imports, I am giving away a free case which will be delivered right to the winner’s doorstep. You can find more information about Pukhraj Cider on their website here.

You’ve got to be in it to win it though.

ENTERING is EASY. There are many ways to join in.
You can choose one or all of these ways. Some offer more entry points than others which increases your chance of winning.
Draw Ends On 19 May 2014.
Open To UK Residents over 18.

Good Luck!


a Rafflecopter giveaway

My Fantastic Family Holiday With Our Simply Cool Campervan

Simply cool campervan

We loved out Simply Cool Campervan, Phoebe!

After writing this blog for almost four years now, it occurred to me that I should be doing a little more than just writing recipes. Yes, the recipes which I’ve written, tried and tested and then tried and tested some more are family favourites but there is more to food than simply eating it.

For me, the best meals are those shared with family and friends. It’s about getting together and having a good time with mouthwatering food and lots of wine and beer. A curry or two from time to time too of course.

So when Anne from Simply Cool Campers agreed to let me take my family away in one of her campervans this past weekend in return for a review, I jumped at the chance. She never stated that I had to give her a good review which I liked. I was asked just to review my experience be it good or bad. You can read more about Anne’s campervan company here.

Don’t worry Anne… We had a fantastic time and loved every minute of our short break away.

Cool campervan

The girls thought this was their bed. They were send upstairs.

When we arrived to pick up the van, Anne had it all done up for us. The van was immaculate and there were all the extras we needed to have a good time. From plates and cutlery to warm throws, tables and chairs for the evening.

Phoebe, our campervan didn’t have the largest of living spaces but we were lucky with the weather and spent most of our time outside. We chose an eco campsite in Norfolk with no electricity hookup by mistake. There was also little to no signal for our phones.

That mistake helped make the holiday.

Jennifer in campervan

Loving her new home!

We realised we could still sit together and talk and have a good time without the TV or mobile phone distractions. My computer ran out of battery on the first evening and though I did have a few withdrawals I made it.

As for comfort, we each had memory foam mattresses and thick duvets. My two daughters slept up in the ceiling tent area and my wife and I stayed below on a bed that was part of the rear seating area that folded into a bed for the evening. The van also came equipped with a fridge, stove and sink and kettle. You would not want to see my wife if she doesn’t get daily ten cups of tea. There was gas for the stove and a battery for the lights and kettle.

Drinking tea

Tea break!

Katy on her phone

Katy’s favourite pastime. Her iphone. Good way to bribe the kids into a long 7 mile walk.

I don’t know if it was all the walking we were doing while staying on the Norfolk coast or just being happy to be away from work for the weekend but we all slept like babies.

The campervan was nice to drive too. It was also quite economical. Round trip from Sheffield where we picked it up to Brancaster Beach near King Lynn Norfolk and back only cost about £70.

Would we do it all again? You bet!

I have to say that my two girls, ten and 17 and my wife and I were quite compact inside. We were all quite happy that my 15 year old son who towers over me was away doing other things for the weekend. He was eating beans and tortillas in Mexico so we were happy he wasn’t doing it there.

I really recommend giving one of these campers a go. We used to have a large caravan which we toed from here to there but it wasn’t always the easiest or stress free thing to do. For a short break, a small campervan just plain gets it.

Jennifer with icecream

Fun times at the beach.

Katy drinking tea

Taking after her tea crazy mother.

Jennifer at the beach.

Nice day at the beach with Phoebe.

Jennifer in the campervan

Waking up after a nice and comfortable sleep. Jennifer loved her time camping.

Jennifer Toombs eating chicken

Family barbecue


Goodbye Phoebe. What a great time.

Disclaimer: I was given this campervan free of charge for three days to use. I was under no obligation to write a good review. I did because we loved the experience and would love to do the same again someday.

The Big Kingfisher Giveaway 2

Kingfisher beer

One case will be sent directly to the winner’s doorstep

It’s that time again! Together with my sponsor Kingfisher Beer, I’m giving away another case to one lucky winner.

We are now well and truly in barbecue season! I don’t know about you but I’ll be cooking outside for the next few months much more than inside.

And few things go better with a good barbecue than an ice cold beer or two. So with this in mind, Kingfisher and I have teamed up again to bring you another prize draw. You could be the winner of a case of Kingfisher beer. It will be delivered by Kingfisher right to your doorstep.

One of the main things I want to do with this comp is to spread the word that I will be holding FREE live curry cookery classes over on Google Plus. Helping me let people know is one of the options you can choose to enter. The free live cookery classes will be open to all and the resulting videos will be on YouTube for you to refer too after the class.

If you would like to take part and also learn a few of my favourite curry recipes, please be sure to join Google Plus and circle me here. It would be great to connect there too.

So then… we’re off again. You know how it goes. Just fill in the widget below.

ENTERING is EASY. There are many ways to join in.
You can choose one or all of these ways. Some offer more entries than others which increases your chance of winning.
Draw Ends On 16 May 2014.
Open To UK Residents over 18.
Your’ve Got To Be In It To Win It!

Good Luck!


a Rafflecopter giveaway

Tandoori Lamb Tikka

Lamb tikka

Lamb tikka cooked on the THÜROS tabletop grill with optional skewer attachment.

Whoever said that when you take the family camping, you have to serve boring burgers and sausages? I am a big burger fan but for me a great burger is a pure art form and something that deserves a bit of attention to do correctly. More on that in future posts.

This tandoori lamb tikka is more like it. I made this on my new THÜROS tabletop grill over the weekend when I took my family camping on the coast of Norfolk. There wasn’t one bit left over.

I have to admit that I did cheat a little and began marinating the meat three days before barbecuing it. It was all ready to skewer up and cook when we arrived at our campsite.

If you want to make this tandoori lamb tikka even more memorable and delicious, try serving it with some homemade naans or Indian flatbreads. Wrap the meat into the naans and top with your favourite lettuce and vegetables and a nice coriander and mint raita. This is my kind of meal.

How to make british indian restaurant style meals

Illustrated with photographs of each recipe!

My Ebook of curry house style recipes is available now for download to Kindle, iPad, Smartphones and most tablets!

Tandoori Lamb Tikka
Prep time: 
Cook time: 
Total time: 

Serves: 4

  • 800g Lamb meat from the leg – trimmed of fat and cut into cubes
  • 2 tablespoons ginger paste
  • 2 tablespoons garlic paste
  • 2 tablespoons green chilli paste
  • 2 tablespoons raw papaya paste (half a raw papaya – skin on, blended with 2 tbsp mustard oil)
  • ½ tsp salt (or to taste)
  • Juice of two limes
  • 1 tablespoon garam masala
  • 1 teaspoon red chilli powdr
  • 1 tablespoon cumin
  • 1 teaspoon coriander powder
  • 1 teaspoon dried fenugreek leaves
  • 1 teaspoon mustard oil
  • 1 teaspoon Coleman’s mustard
  • 3 tablespoon plain yogurt
  • 1 tablespoon mint sauce.

  1. Rub the garlic, ginger and green chilli and papaya pastes into the meat and set aside for about 20 minutes.
  2. To make the marinade, blend the rest of the ingredients together until very smooth.
  3. Cover the lamb meat cubes with the marinade and allow to marinate overnight or up to 72 hours. The longer the better.
  4. When ready to cook, remove the meat from the marinade.
  5. Skewer the meat leaving a little space between each piece so that it cooks evenly and the outside crisps right up.
  6. Heat your coals until very hot and white. If your hand become very hot after holding it at the height your meat will be when grilling, the charcoal is ready.
  7. Grill the meat, turning regularly until it is crisp and nicely browned on the outside and still nice and pink on the inside. Don’t worry too much about this. I am a rare meat fan but have over cooked the lamb on occasion and it still comes out beautifully even when well done.


Roasted Red Pepper & Tomato Marinated Tandoori Prawns

Tandoori prawns

All ready. This recipe only takes minutes.

You’ve got to be careful when barbecuing prawns. A high heat is necessary to get a nicely charred outer while not overcooking the sweet and succulent morsels that so many people crave. I used my new THÜROS tabletop grill to barbecue these prawns and it worked perfectly. Cooked on skewers, the prawns char nicely and the meat is so tender.

I made these for my family while camping over the weekend. The recipe couldn’t be easier. As long as you get your coals nice and hot and don’t over cook the prawns, you will have tandoori prawns that might just be the best you’ve tried anywhere.

I use the two second rule when grilling tandoori fish and meat. Hold you hand about two inches over the coals. If your hand is fiery hot after two seconds, your coals are the perfect temperature for tandoori style cooking.

Tandoori prawns

The THÜROS Tabletop grill with optional shish kebab skewer attachment

Tandoori prawns

Prawns with melted chilli garlic butter

Seafood can be over powered very easily so I’ve kept the ingredients in this recipe to a minimum. The marinade only takes about 15 minutes to make and it keeps for about three days. I made my marinade at home and then kept it in an air-tight container over ice to use while camping.

The prawns are then served with a chilli and coriander butter. I have to say, I want to eat this meal all over again.

Roasting peppers

Roasting peppers over a gas burner

Tip: I like to roast my own tomatoes and bell peppers. You will get a very good flavour using bottled roasted peppers and tomato passata too. If you can’t be bothered with all the extra work of roasting your peppers and tomatoes yourself, go to the any good Italian deli or the Italian section of your supermarket and purchase the best bottled versions you can find.

If you would like to try making your own, place the pepper and tomatoes over a charcoal fire or gas burner. Blacken all over. Then wrap tightly in plastic bags for about three minutes. The steaming in the bag will make it easy to peel away most of the skin. After you do this, blend the amounts you need until smooth.

Tandoori prawns and lamb

Tandoori prawns and lamb

How to make british indian restaurant style meals

Illustrated with photographs of each recipe!

My Ebook of curry house style recipes is available now for download to Kindle, iPad, Smartphones and most tablets!

Roasted Red Pepper & Tomato Marinated Tandoori Prawns
Recipe Type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 

Serves: 4

  • 20 medium sized prawns – peeled and deveined
  • two roasted red bell peppers (capsicums)
  • 2 large roasted and skinned tomatoes or 100ml passata
  • Juice of one lemon
  • ½ teaspoon sweet smoked paprika
  • Salt and pepper to taste
  • 100g unsalted butter
  • 1 green chilli – finely chopped
  • 2 cloves garlic – smashed into a paste
  • 1 small bunch of coriander – finely chopped

  1. Heat your charcoal grill until very hot. You could cook these in a frying pan too if you don’t want to barbecue.
  2. Place the bell pepper, tomatos (passata), lemon juice, paprika and salt and pepper in a blender and blend until smooth.
  3. Cover the prawns with the marinade and allow to marinate for 20 minutes to an hour.
  4. When ready to grill, place the prawns on skewers and grill until just cooked through. If your coals are hot enough, the prawns should brown nicely on the outside about the time the centre is cooked. Cooking times do vary but mine took about 7 minutes.
  5. Mix the butter with the rest of the ingredients and then spread it over the prawns as they cook for the last two minutes. The butter will melt, flavouring the prawns. You may get a little flare up but this should only add to the colour and flavour.


Thank you to THÜROS for supplying me with the grill. You can order this excellent kit right here.

I’ve Just Found The Best New Barbecue For Tandoori Fans!

Chicken tikka and beef tikka on the Thüros Barbecue

Cooking beef and chicken tikka on my new Thüros Barbecue.

Over the past few years I’ve written quite a few tandoori recipes for you. I’ve shown you how to create delicious tandoori dishes in the oven, tandoor oven and also on the barbecue. The thing is, it’s difficult to get achieve that tandoori look and flavour without the right equipment.

You may be surprised to learn that the majority of tandoori restaurants I have visited and cooked at don’t actually cook their tandoori dishes in a tandoor oven. That’s right… the tandoor oven is usually reserved for naans. This is especially so in very busy restaurants.

Instead, the meat, vegetables and paneer is grilled on skewers, often over hot coals. This is what gives it that charred, smoky and succulent flavour that we all love so much.

Chicken tikka

Chicken tikka being cooked at The World Curry Festival on a large scale by chefs at Hasan’s Restaurant

So it was a real treat this past weekend to use the new THÜROS Tabletop Barbecue which is available with an optional skewer grill. I’ve never achieved such good results and all this was done on a tabletop while camping with my family.

The THÜROS tabletop grill was constructed to ensure optimal grilling while using far less charcoal than other barbecues. I couldn’t believe how quickly the charcoal was ready and how much cooking I was able to do with so little charcoal.

You might like to check out Thüros’s video here which demonstrates just how easy it is. At the end of the video, they bring out the shish kebab skewer attachment that I love so much.

Tandoori chicken

Tandoori chicken cooking over hot coals on the Thüros tabletop grill

Tandoori chicken

Tandoori chicken doesn’t get much better than when it’s cooked on skewers over hot coals.

I don’t want to sound like a commercial here. But I can assure you I will be using THÜROS equipment for all of my upcoming tandoori recipes. I’ll still be offering other cooking methods but the THÜROS grill is impossible to beat for the home chef.

The skewers are flat rather than round which is a design similar to what you will find in most restaurants. This helps the meat stay on the skewer. I even grilled some lemon sole on the skewers with great success. I was expecting the delicate fish to fall off so I placed a flat grill below it to catch it if it did. It wasn’t necessary.

I must have cooked ten different tandoori recipes while camping and each dish was just as good if not better than what I’ve had at my favourite tandoori restaurants. Of course I do owe all the awesome chefs a lot of credit who shared their recipes with me.

If you’re looking for a fun and quite inexpensive way to show off the tandoori recipes you learn here or elsewhere, get yourself a THÜROS tabletop grill and don’t forget to order the shish kebab attachment! Here is the link.

Tandoori chicken

Time to dig in!

I would like to thank THÜROS for sending me my new THÜROS Tabletop Grill. This was sent to me free of charge to review whether I liked it or not. I think it’s fair to say that I love it.

How to make british indian restaurant style meals

Illustrated with photographs of each recipe!

My Ebook of curry house style recipes is available now for download to Kindle, iPad, Smartphones and most tablets!

Tandoori Chestnut Mushrooms

Tandoori mushrooms

Tandoori Mushrooms with mildly spiced sauce


This is a nice one that’s just as good for summertime barbecues as it is for cold winter nights in. I make it quite often and usually serve it as a light lunch or side dish for a curry night with friends. The recipe is really low in calories though you’d never know it. These mushrooms are packed with flavour and definitely worth a try.

I like to cook the whole mushrooms on the skewers though my wife prefers them cooked in smaller pieces. I’ll leave that up to you.

Whatever you decide, you are going to love dipping these into the spicy sauce. It’s so easy to make because it’s just the left over marinade that has been warmed up. You will want to marinate the mushrooms for 30 minutes to an hour but it only takes about ten minutes to plate up after that.



Tandoori mushrooms

Almost ready. Marinating before cooking

How to make british indian restaurant style meals

Illustrated with photographs of each recipe!

Tandoori Chestnut Mushroom Tikka
Recipe Type: Main or side dish
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 

Serves: 2 – 3

  • 250g chestnut mushrooms or similar
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 green chilli – finely chopped
  • 1 teaspoon ground cumin
  • 1 tablespoon red smoked sweet paprika
  • ½ teaspoon amchoor – dried mango powder or citric acid
  • 1 teaspoon garam masala
  • Juice of three limes
  • 1 teaspoon mustard oil
  • 200ml Plain Greek Yogurt
  • 3 tablespoons finely chopped fresh coriander
  • Salt and pepper to taste

  1. Pre-heat your oven to its highest setting.
  2. In a large bowl, combine all of the marinade ingredients and whisk to combine.
  3. Now place you mushrooms in the marinade.
  4. Allow the mushrooms to marinate for about an hour, stirring to coat from time to time.
  5. Skewer the mushrooms onto the wooden skewers and place on a rack at the top of your oven.
  6. Place the remaining marinade in a small saucepan and heat until hot but not boiling. Set aside while the mushrooms cook.
  7. After about eight minutes, the mushrooms should be ready. Serve with the warmed marinade.


Mildly Spiced Mushroom Biryani

Mushroom Biryani

This mushroom biryani is one of my all time favourite veggie dishes.


I love making this recipe and when I do, I almost always use a pressure cooker. The rice cooks in minutes and the mushrooms have the perfect texture. You could of course use my perfect white rice recipe and add it to the rest of the ingredients at the end. That is essentially all I’m doing here but faster.

If you do this, cook the rice until it is about 3/4 done and then add it to the other ingredients,  cover again to allow to finish cooking in its own steam until done.

Here, however is my pressure cooker version. This is great for a quick lunch or dinner when you don’t really feel like doing much but still want to eat delicious food. I’m sure you know the feeling.

I like to serve this with my coriander raita or podina. You can find the recipe here.

Mushroom biryani makes a tasty main course but I often serve it as a side dish. As it is so quick and easy to cook, it makes the perfect side dish for those summertime tandoori BBQs.

Mushroom Biryani close up.

And a close-up shot.

Mildly Spiced Mushroom Biryani
Recipe Type: Main or Side Dish
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 

Serves: 2 – 4

  • 1½ cups (375ml) Basmati Rice soaked in water for about an hour
  • 3 cups (750ml) water
  • 3 tablespoons warm milk
  • A pinch of saffron
  • 2 tablespoon vegetable oil
  • 1 two inch cinnamon stick
  • 4 green cardamom pods
  • 5 cloves
  • 2 bay leaves
  • 6 black peppercorns
  • 1 large onion – finely chopped
  • 2 tomatoes – finely chopped
  • 1 tablespoon garlic and ginger paste
  • 2 green chillies – finely chopped
  • 200g thinly sliced button mushrooms
  • 1 tablespoon ground cumin
  • 1 teaspoon garam masala (optional)
  • 1 small bunch fresh coriander – finely chopped
  • Salt and pepper to taste

  1. First heat you milk and then sprinkle the saffron in it to infuse. Set aside
  2. Pour the oil into the pressure cooker pan and heat over medium heat.
  3. Throw in the cinnamon, cloves, black peppercorns and bay leaves and let the oil soak up their awesome flavour for about 30 seconds.
  4. Now toss in the chopped onion and fry for about five minutes until the onion is soft and translucent.
  5. Add the chopped tomato and cook for a further minute or so before adding the garlic and ginger paste and the chopped chillies.
  6. Stir well to combine and then dump in your mushrooms, cumin, garam masala and chopped coriander.
  7. Stir in the drained rice and coat with the oil and other ingredients.
  8. Pour in the water and saffron milk and bring to a simmer and then cover with the pressure cooker lid.
  9. Pressure cook over medium heat for four minutes and then allow to cool naturally for about five minutes.
  10. Remove the lid and season with salt and pepper to taste.


Free Live Curry and Tandoori Classes on Google Plus

British Indian restaurant style lamb koftas

lamb koftas with chickpeas

Hi Everyone.

I am busy preparing recipes for a series of live cookery classes I will be holding on Google Plus. Before each class, I will send out an ingredient list just in case you’d like to cook along with me. You by no means have to.

For those of you who are not familiar with Google Plus Hangouts, they offer a way of doing live shows with up to ten people taking part in the online discussions. You could also simply watch the live show or even watch a recorded version later on Youtube.

I am looking for people who are interested in taking part in the yet to be schedule first show.

During the first show, I will be demonstrating how to make Lamb Kofta and Chickpea Curry (Pictured). The class should run for about an hour and we will all be able to talk back and forth as I’m cooking. The more questions, the better. I’m hoping to make this a weekly event as long as the interest is there.

In order to take part, you need to be on Google Plus. If you haven’t joined yet, it’s easy. Just open up a gmail account and follow the instructions for joining Google Plus. You can circle me at +DanToombs

I’m looking forward to finally meeting you all face to face after all this time. Be sure to leave a comment or say hi on Google Plus to let me know you are interested so that I can contact you about the class schedule.


the curry guy

Cooking at the World Curry Festival in Bradford