Chicken Shwarma

You know when you're craving a take away but feel the full on guilt for indulging in a greasy no good for you kebab - this is my simple and much healthier version of a shwarma - a kebab marinated in Middle Eastern / Asian spices and traditionally roasted on a spit.

My version is much simpler - done in the oven - but with all warming spices and juiciness of the chicken thighs.

I served mine on naans with a full salad and condiments on the side. You can always switch it up and serve in pitta breads or even just a full salad to make it healthier and lighter.

you can find my easy peasy naan recipe here 

My shwarma recipe will feed 4-6 people if using naans or 6-8 if you're using pitta pockets. You'll need the following :

1kg boneless chicken thighs - cut into chunks

1 tsp onion salt

2 tbsp cornflour

1 1/2 tsp garam masala

1 tsp cinnamon

1/4 tsp ground star anise

2 tsp smoked paprika

1 tsp tumeric

1/2 tsp chilli powder

1/2 tsp cayenne pepper

1 tbsp harissa paste/powder

3-4 tbsp olive oil

small handful of fresh coriander chopped 

• Start by mixing all the dry ingredients into a bowl, add in the oil and stir together to make a paste.
• Add in the chicken along with the harissa and mix together until all the chicken is coated fully
• leave to marinate for at least 30 minutes - you can even prep this the night before as this will help the marinade absorb fully into the chicken,
• Once ready to cook, preheat your oven to 160c fan/180c. 
• Take a long piece of foil and with the longest side facing you, place the chicken onto the foil, forming a sausage shape, ensuring the chickenn is packed together nice and tightly.
• Roll the chicken up tightly, forming a sausage shape - again ensuring its packed together nicely, place onto a baking tray seam side down
• Place in the oven for 40-45 mins
• Remove from the oven and let it cool a little  - you don't want the hot steam burning you or any of the juices to spit out. The foil will help in keeping it nice and warm
• Place carefully onto a serving board/plate, open the foil up, carve the shwarma and serve as desired 

Gonglu gosht

Gonglu gosht or lamb & turnip curry is a curry that takes me straight to my childhood as it's something my mum would make often as I loved any kind of vegetable with lamb curry.

I had a random craving for it a few days ago so just had to make it.

To serve 4- 6 people you will need:

1kg lamb - ideally on the bone
4 medium onions sliced
1 bay leaf
1 level tsp curry powder (hot)
1/2 tsp chilli powder
1 tsp turmeric
1 tsp salt
1 tsp black pepper
2 black cardamom
3 cloves
1 tin chopped tomato
3 green chillies
1 whole bulb of garlic
1 inch peice of ginger crushed
1 small turnip par boiled & cut into chunks

• Start by placing all the ingredients ( except for the turnip ) into a heavy based pan

• Add enough water so that it just comes above the lamb. Give it a good stir then place on a medium heat and leave to simmer

• Simmer everything together until the onions & tomatoes have broken down, the garlic cloves are nice & soft & the lamb has no pinkness  - you may need to top the water up a couple of times until everything has broken down and mixed together.

• Once you have what looks like a curry sauce, add in the oil and on a medium to high heat, cook the lamb to brown all over & for the moisture to evaporate - stirring intermittently ensuring it doesn't catch & burn.

• Once the moisture has evaporated add in the turnip and cook together- again stirring intermittently- until the turnip is soft & cooked completely & the oil begins to separate

• Once the oil has separated add in enough freshly boiled water to cover the lamb & on a medium heat let it reduce & thicken up to your desired consistency.

• Alternatively you can add just a splash of water to slightly loosen the consistency & leave as a dry curry/ a bhuna.

• Garnish with fresh coriander & Serve with chappatis or naan

Chicken Tikka Masala

This is probably the most asked for dish amongst my friends and even a few family members. It is a curry classic, and an ultimate crowd pleaser with the combination of richness & subtle heat.

I have lost count the amount of times I've made it, and completely forgotten to note the steps down and end up mentally kicking myself because I know as soon as i mention it to anyone there will be that 1 person that wants the recipe.

FINALLY I remebered to write it all down so here you have it... There are so many recipes out there, anyone that's ever made a tikka has their own spin on it and mine obviously has my own little twists for example mine isn't the traditional bright red colour you'd get if you were to order it from a takeaway but it doesn't affect the overall flavour of the dish at all

I've used low fat ingredients for anyone that's a bit concious of overdosing in full fatness.. but if you're  treating yourself or just dont mind a few extra calories then just do the whole hog and use full fat stuff

To serve 4-6 people you will need

1kg boneless chicken thigh meat
4 meduim onions chopped
3 tsp garlic puree
3 tsp ginger puree
1 1/2 tsp salt
4 green chillies
1 tsp hot curry powder/ 1 1/2 medium curry powder
2 tins chopped tomato
200ml single cream/ double cream
150ml creme fraiche
50 ml fat free yoghurt/ full fat yoghurt
2 tbsp tomato puree
1 tbsp caster sugar
3 tsp cumin seeds
Red food coloring ( optional )


Marinade for the chicken:
7-8 tbsp tandoori masala
2 tbsp tomato puree
4-6 tbsp olive oil
4 tbsp fat free yoghurt/ full fat yoghurt


• Start by putting all the marinade ingredients in a bowl, stir together till its all combined well. Add in all the chicken and again mix everything together until all the chicken peices are fully coated. Set aside to marinate*

•  In a heavy based pan, on a medium heat saute your onions, garlic and ginger in a little oil until soft and beginning to turn a dark golden colour. Add in the salt, cumin seeds and green chillies. Cook until the chillies begin to slightly soften

• Preheat your oven to 200c (fan) and cook the marinated chicken for 35-40 mins or until cooked through and the outside of the chicken just begins to crisp up - I let mine char very slightly. Once cooked,  set aside.

• Add in the curry powder, tomato puree, sugar and tinned tomatoes to the cooked onion base, simmer on a medium heat to cook the curry powder through, then using a hand blender,  blend the mixture to a smooth sauce.**

• Once you have a smooth sauce, add in the cream, creme fraiche, yogurt and red food colouring*** if using. Stir everything through.

• Add in the chicken, stir through then leave to simmer on a low heat for 10-15 minutes or until the curry sauce is to your desired thickness. Serve with rice or naan







* For marinating, I marinate my chicken the night before. If you're in abit of a rush then marinate at least  for an hour before you start on the curry sauce

** If  you dont have a hand blender  you could use a masher or even a freestanding blender - i have used my nutri ninja blender in the past 

*** For the red food colouring you can add as little or as much as you like. I personally havent used it yet but it really wont affect the dishes flavour without it