Spend smart, live well with Chris Bavin

SERVES 4

PREPARATION TIME: 30 MINUTES

COOK TIME: 95 MINUTES

We hope you were able to join us on our recent myLakeland Live event with Chris Bavin. Why not recreate Chris’s great Indian Fakeaway yourself. This delicious meal is big on flavour but light on your pocket and the perfect swap for your Friday night takeaway, what’s not to love! This and more recipes can be found in Chris’s book Fakeaway – available from all good book stockists.

Ingredients

For the Chicken Tikka

  • 1 tbsp Vegetable oil
  • 1 Large onion, finely sliced
  • 2 tsp Curry powder
  • 1 tsp Ground cumin
  • 1 tsp Ground coriander
  • 1 tsp Ground turmeric
  • 1 tsp Chilli powder
  • 3 Garlic cloves, grated
  • 5cm (2in) Piece of fresh root ginger, grated
  • 500g (1lb, 2 oz) Passata
  • 3-4 Chicken Breasts, cut into large chunks
  • 1 tbsp Mango chutney
  • 150ml (5 1/2 fl oz) Plain yogurt
  • To taste, Salt
  • 1 tbsp Toasted flaked almonds, optional
  • 1 tbsp Fresh coriander

For the Onion Bhaji

  • 2 tbsp Vegetable oil
  • 2 Large Onions 1 red and 1 brown, finely sliced
  • 1 Carrot, Grated
  • 1 tsp Ground turmeric
  • 1 tsp Ground cumin
  • 1 tsp Ground coriander
  • 1/2 tsp Chilli Powder
  • 200g Can of chickpeas, mashed with a fork or stick blender
  • To taste, Salt
  • 2 Eggs, beaten

For the Yogurt Dip

  • 150ml (5 1/2oz) Plain yogurt
  • 1 Garlic clove, crushed
  • pinch of salt
  • pinch of chilli powder

For the Not Dull Dhal

  • 120g (4oz) Red split lentils
  • 1 tbsp Vegetable oil
  • 1 Onion, finely chopped
  • 1 tsp Ground cumin
  • 1 tsp Ground coriander
  • 1 tsp Ground turmeric
  • 1 Green chilli, finely chopped, plus extra to serve (optional)
  • 3 Garlic cloves, chopped
  • 3cm (1 1/4in) Piece of fresh root ginger, grated
  • 3 tomatoes, roughly chopped
  • 600ml (1pint) Boiling water
  • 1 tbsp Tamarind paste * See note
  • Pinch of Salt
  • 2 tbsp Plain Yogurt

Instructions

For the Chicken Tikka

  1. Heat the oil in a large frying pan over a low heat. Add the onion and cook slowly for 10 minutes or until lightly golden brown
  2. Add the spices and cook for 1 minute. Then stir in the garlic and ginger and cook for 30 seconds, before pouring in the passata.
  3. Simmer over a gentle heat for 10 minutes. Add the chicken and cook for 10 minutes, or until the chicken is cooked through. Stir in the mango chutney and yogurt. Warm through and season with a little salt.
  4. Sprinkle over the almonds, if using, and coriander. Serve with basmati rice.

For the Onion Bhaji & Yoghurt Dip

  1. Prepare a 12 hole muffin tin, greased and lined with muffin cases
  2. Preheat the oven to 180 degrees C (160 degrees C Fan/350F/Gas 4)
  3. Heat 1 tbsp of the oil in a large frying pan. Add the sliced onions and fry for 5-10 minutes to allow them to soften. Once soft, spoon the onions into a large bowl.
  4. Add the remaining oil to the pan along with the carrot. Fry for 2 minutes, then stir in the spices and chickpeas. Fry for a minute, then add the onions. Mix everything together and season well with salt. When is has cooled a little (so that you don’t scramble the eggs), stir in the beaten eggs into the mixture.
  5. Spoon the mixture into the prepared muffin tin and bake in the oven for 20-25 minutes
  6. Mix together the yoghurt and garlic, season with salt and sprinkle with chilli powder.
  7. Serve the warm onion bhajis with the yoghurt dip.

For the Not Dull Dhal

  1. Place the lentils in a bowl and cover with cold water. Leave them to stand while you start cooking.
  2. Heat the oil in a saucepan. Add the onion and cook over a low heat for 5 minutes until soft and golden – this give you a natural sweetness to the dish.
  3. Add the cumin, coriander, turmeric and green chilli. Fry for a minute before adding the garlic, ginger and 2 of the tomatoes. Stir well, then drain the lentils and add the drained lentils to the pan. Coat them in the spices and then pour over the freshly boiled water. Bring the pan to a simmer and simmer gently for 15 minutes until you have a thick paste. If it gets too thick and starts to catch on the bottom of the pan, simply add more water. Dhal can be thick or soupy, depending on how you like it.
  4. Once the lentils are tender, stir in the tamarind paste and season with a little salt.
  5. Serve topped with a little extra green chilli, if you like it hot, the remaining chopped tomatoes and the plain yogurt.