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Most Popular Indian Dishes In England

Indian food became more popular in UK during Victorian Era and the period of British rule over the Indian subcontinent.

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London got its first curry shop over 200 years back and it was opened by an Indian migrant. Since then Brits developed an appetite for spicy foods which resulted in opening of many Indian restaurants.

Joe mon bkk / Via commons.wikimedia.org

Surprisingly, Indian food has become a favourite among UK residents. In fact, there are more Indian restaurants in UK than fast food establishments throughout England! Chicken tikka masala is among the most popular dishes in UK in addition to the well-known original national dish, fish and chips. So, if you are visiting England then you need not worry about food as there are plenty of restaurants there.

Indian food became more popular in UK during Victorian Era and the period of British rule over the Indian subcontinent. Because of this Indian food got to the forefront of the culinary scene. Lately a new genre of food was created called Anglo-Indian cuisine. There were nearly 10,000 restaurants serving Indian food in UK and Wales.

Indian dishes in England are not entirely Indian as they are often a mix of spices and flavours. It reflects the culture of India and Britain alike and the dinners mostly combine a number of base ingredients including chicken, prawns, and other meat with a number of curry sauces. These dishes have made Indian spices household items in UK.

Chicken Tikka Masala

Chicken Tikka Masala is one of England’s most famous Indian dish and it is a bowl of roasted chunks of chicken in a spicy sauce. It has a creamy sauce and the recipe can vary in most cases.

Ingredients

6 Servings

•6 garlic cloves, finely grated

•2 teaspoons garam masala

•2 teaspoons ground coriander

•4 teaspoons finely grated peeled ginger

•4 teaspoons ground turmeric

•2 teaspoons ground cumin

•1½ cups whole-milk yogurt (not Greek)

•1 tablespoon kosher salt

•2 pounds skinless, boneless chicken breasts, halved lengthwise

•3 tablespoons ghee (clarified butter) or vegetable oil

•1 small onion, thinly sliced

•¾ cup chopped fresh cilantro plus sprigs for garnish

•¼ cup tomato paste

•1 28-ounce can whole peeled tomatoes

•6 cardamom pods, crushed

•2 dried chiles de árbol or 1/2 teaspoons crushed red pepper flakes

•2 cups heavy cream

Method

Mix the ingredients including garlic, coriander, turmeric, ginger, garam masala, and cumin in a small bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and coat. Cover and chill both coated chicken and remaining mixture for 4-6 hours.

Take a large, heavy pot and heat ghee in it over medium flame. Add onion, cardamom, tomato paste, and chiles and cook. Stir often, until tomato paste turns dark and onion gets soft. Add remaining half of spice mixture and cook for about 4 minutes by stirring often, until bottom of pot begins to brown. Add cream and chopped cilantro. Simmer and stir occasionally for 30-40 minutes, until sauce thickens.

While that cooks, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Boil for about 10 minutes until chicken starts to get black in spots. Cut chicken into bite-size pieces, add to sauce, simmer the flame and stir occasionally, until chicken is cooked through. Serve with rice and cilantro sprigs.

Butter Chicken

Butter chicken, also known as murgh makhani is another delicious dish that has spread its wings in UK. It is typically marinated overnight in a yogurt and spice mixture. The spice mixture includes garam marsala, lemon, cumin, turmeric, pepper, ginger, garlic paste, coriander, and chili. The chicken is usually cooked in a tandoor, a cylindrical clay oven used for cooking in Southern, Central and

Western Asia.

•lbs boneless skinless chicken breasts

•1 tablespoon lemon juice

•1 tablespoon Mexican chili powder

•1 tablespoon garam masala

•3 tablespoons butter (melted)

•3 -4 drops liquid smoke

•1 cup yogurt

•2 tablespoons garlic paste or 6 garlic cloves

•1 tablespoon lemon juice

•1 tablespoon olive oil

•1 tablespoon Mexican chili powder

•1 tablespoon ginger paste

•1 tablespoon garlic paste

•2 tablespoons ginger paste

•1 tablespoon butter

•1 1⁄2 tablespoons garam masala

•1 tablespoon Mexican chili powder

•1⁄2 tablespoon honey or 1⁄2 tablespoon sugar

•1 tablespoon tomato paste

•1 green chili pepper (Chopped)

•1 (28 ounce) can crushed tomatoes

•1 tablespoon fenugreek leaves

•1 cup heavy cream

Directions

1.Place cubed chicken in a nonporous bowl with yogurt, chili powder, lemon juice, salt and liquid smoke. Refrigerate it for at least an hour.

2.Mix in garam masala, garlic, butter, chili powder, lemon juice, ginger paste, and oil. Remove the cover and refrigerate for another 3 to 4 hours to marinate.

3.Preheat oven to 400°F (200°C).

4.Place chicken on an oven sheet and bake in preheated oven for 20 minutes.

5.Make sauce by melting butter in a large pan over medium heat. Stir in 1 tbsp garam masala. Mix in ginger, garlic paste and green chile peppers, when masala begins to puff and bubble. Saute for 5 minutes, then stir in tomato puree, chili powder, 1/2 tbsp garam masala, tomato paste, salt, and a couple more drops of liquid smoke. Bring it to a boil; reduce heat to low and simmer, stir in fenugreek, honey, and cream.

6.Place chicken and pan drippings in sauce mixture. Simmer on medium-low heat for about an hour or until liquid is reduced by 1/3.

7.Add salt to taste and garnish the dish with fresh chopped cilantro (optional).

Rogan Josh

Rogan Josh is a lamb dish of Persian origin and its name roughly translates to “cooked in oil at intense heat.” It was originated in Kashmir and other areas in and around India.

Ingredients

•1 teaspoon fennel seeds powder

•2 tablespoon garam masala powder

•5 tablespoon ghee

•2 teaspoon cumin seeds

•1 pinch asafoetida

•3 pinches black pepper

•1 teaspoon dried ginger powder

•750 gm chopped chicken breasts

•2 teaspoon red chilli powder

•1/2 cup yoghurt (curd)

•1 piece cinnamon stick

•2 red chilli

•salt as required

Method

•Take a deep bottomed pan and heat ghee in it. Add all the spices and stir fry till it begins to release fragrance.

•Now add chicken pieces and cook covered for 5 minutes. Now whisk the youghurt and add chicken.

•Add all the powdered spices and cook till the moisture is absorbed. As the chicken cooks fast keep the flame high and the chicken would get crumbly if left covered for long.

•Fry till the oil separates. Add a cup of water and allow it to simmer.

•Add some more red chilli powder and salt if required.

•Remove the pan from fire and garnish as per your choice. Serve hot with naan and steaming rice.

Malai Kofta

Malai Kofta is the vegetarian version of meatballs and it is often served with naan bread or Jeera rice. Although the dish is typically cooked only for special occasions, many Indian restaurants in England serve this on a daily basis.

Ingredients

•4 big potatoes, boiled

•1 Tbsp coriander leaves, chopped

•3 onions

•250 gm paneer (cottage cheese)

•50 gm maida

•200 ml malai or cream

•2 Tbsp raisins and cashew nuts

•1/2 tsp haldi (turmeric)

•1/2 tsp red chilli powder

•50 gms cashew nuts paste

•1/2 tsp kitchen king masala

•1 Tbsp kasturi methi (dry Fenugreek)

•Salt to Taste

•1 Tbsp ginger garlic paste

•2 tomatoes

•1Tbsp sugar

Method

For the koftas:

1.Refrigerate the boiled potatoes for 4 to 6 hours so as to make cooking easier.

2.Mash the boiled potatoes, maida and paneer. The mixture should not be too soft or too hard. Add salt, chopped coriander leaves and mix well.

3.Cut the cashew nuts and raisin into very small pieces and add 1/2 tsp of sugar to the mixture.

4.Heat up the oil to deep fry.

5.Make balls from the dough you prepared and stuff the dry fruit mix in the centre.

6.Deep fry the koftas and dust them with dry maida before putting them in so that they do not break in oil.

For the gravy:

7.Fry some ginger garlic paste, onion, and tomato paste.

8.Mix the cashew nut paste with 2 Tbsp of warm milk and mix it into the paste.

9.Add all the dry spices into the paste except kasturi methi and saute till the oil separates itself.

10. Add a half cup of water and simmer the gravy till it is cooked.

11. Add cream, 1 Tbsp of sugar and kasturi methi.

12. Simmer the gravy till the oil starts separating. Put the fried koftas into the gravy and serve hot.

Other popular Indian dishes include Golgappa (view golgappa recipe) or Panipuri, Naan (Indian bread) and Biriyani which are mostly accompanied with the above three star curry dishes.

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