Indian Feast

Chicken tikka masala
2tbsp vegetable oil
1 large glove garlic chopped
a red chilli deseeded and chopped
2tsp ground cumin
2tsp ground paprika
1/2tsp salt
black pepper
400g chopped tomatoes
300ml double cream
8 pieces of cooked tandoori chicken
Heat the oil, add the garlic, chilli and stir-fry for 1 minute. Stir in the cumin, paprika, salt and pepper.
Add the tomatoes and cream. Reduce heat to low and simmer for 10 minutes. Cut the chicken into bite size pieces. Add the chicken pieces to the sauce and leave to simmer until the chicken is heated through.

Onion bhaji
150g gram flour
1tsp salt
1tsp ground cumin
1tsp ground turmeric
1tsp bicarb
1/2tsp chilli powder
2tsp lemon juice
2tbsp vegetable oil
8tbsp water
2 onions thinly sliced
2tsp thinly coriander seeds
Sift the flour, salt, cumin, turmeric, bicarb and chilli powder into a large bowl. Add the lemon juice and oil, gradually stir in water until a batter forms, consistancy of single cream.

Heat oil in a deep fat fryer until it reaches 180c. Drop in spoonfulls of the onion mixture and fry for 2 minutes, flip over and continue to fry for a further 2 minutes.

Drain on kitchen paper. Serve with wedges of lemon.

Chilli & Onion Chutney
1 green chilli chopped
1 red chilli chopped
1tbsp white wine vinegar
2 onions finely chopped
2tbsp lemon juice
1tbsp sugar
3tbsp fresh mint

Put the chillies in a small bowl with the vinegar, stir and then drain. Add the chillies to the choped onion, lemon juice, sugar and herbs.
Leave to stand at room temperature or cover and chill for 15 mins.