Butter Chicken-style silky tomato-butter-cream sauce
Tandoor-grilled chicken in a silky tomato-butter-cream sauce with subtle spice. The milder cousin of tikka masala.
Chicken Korma-style creamy cashew curry
Tender chicken in a creamy cashew and coconut sauce with mild spices. The mild, sweet end of the curry menu.
Chicken Tikka Masala-style creamy tomato curry
Marinated chicken pieces in a creamy tomato-masala sauce. The British-favourite curry-house staple.
Garlic Naan-style tandoor baked bread
Fluffy naan with charred bubbles, brushed with garlic butter and coriander. The proper side for any curry.
Lamb Madras-style spicy coconut curry
Slow-cooked lamb in a fiery red Madras sauce with coconut milk. The proper spicy order at the curry house.
Lamb Rogan Josh-style Kashmiri slow-cooked lamb
Slow-cooked lamb shoulder in a deep red Kashmiri chilli sauce with warm spices. The rich, festive curry-house centrepiece.
Onion Bhajis-style gram flour fritters
Crispy golden fritters made with sliced onions and chickpea flour. The pub-curry favourite.
Tandoori Chicken-style yoghurt-marinated grilled chicken
Half chicken marinated in yoghurt and tandoori spices, charred in a hot oven. The classic smoky starter.
Vegetable Biryani-style layered saffron rice
Fragrant basmati rice layered with spiced vegetables, saffron, and fried onions. The proper Friday-night biryani.
Vegetable Samosas-style spiced potato pastries
Crispy golden triangular pastries filled with spiced potato and peas. The curry-house starter.
Frequently asked questions
Common questions about making Indian fakeaway at home.
What is Indian fakeaway food?
British-Indian takeaway canon, chicken tikka masala, korma, bhuna, rogan josh, balti, madras, vindaloo, plus sides like pilau rice, naan and poppadoms. Most of it can be done at home in 30-45 minutes.
What are the essential spices for an Indian fakeaway?
You only need about 8 staples: ground cumin, ground coriander, turmeric, garam masala, Kashmiri chilli (or paprika + cayenne), ground ginger, garlic powder, and cardamom. That covers 90% of curry-house recipes.
How do you make a curry taste like a takeaway?
Bloom ground spices in hot oil for 30 seconds before adding liquid, that deepens the flavour. Use Kashmiri chilli for colour without heat. Finish with garam masala off the heat. Most curries also benefit from a longer simmer than people think, 30+ minutes on a low bubble.
Can you make Indian fakeaway without nuts or cream?
Yes. Coconut milk, ground cashew or even yogurt (stirred in off the heat) all give the creamy richness of korma-style sauces without double cream. Tomato-based curries (bhuna, rogan josh, madras) need no dairy at all.
What is the difference between korma, bhuna, madras and vindaloo?
Korma is mild, creamy, sweet and nutty. Bhuna is dry-ish, thick, deep-fried onions and roasted spices. Madras is hotter and tomato-based. Vindaloo is the hottest, with vinegar, garlic and potatoes, it is the curry-house interpretation of a Goan original.