Takeaways at home

We often reach for the phone when we’re looking for a quick dinner. But are takeaways really faster and how much more do they cost? Ben’s decided to make his own version of an Indian-inspired ‘takeaway’ the whole family will enjoy.


400g chicken thighs
2 Tbsp garamasala
1 Tbsp chilli powder
1 tsp cinnamon
½ tsp ground clove
3 cardamom pods
1 garlic clove
1 tsp fresh ginger
1 bay leaf
1 lemon wedge
1 lime wedge
1 cup greek yoghurt
1 cup ground almonds
1 red onion
400g tinned tomatoes
2 Tbsp butter
2 Tbsp cream
1. Slice red onion and slowly caramelise in a pan
2. Roughly dice the chicken thighs and add all of the spices, bay leaf, grated ginger and garlic
3. Add a squeeze of lemon and lime juice
4. Mix in yoghurt and ground almonds
5. Add into the pan with the onion to sweat off and set the outside of the chicken, approximately 5 mins
6. Add tinned tomatoes to the pan and cover
7. Cook for approximately 15 mins
8. Once cooked, stir in butter and cream to finish.
350g baker’s flour
150g plain yoghurt
7g dry active yeast
1 tsp salt
¼ cup water* approximately
Any toppings you like
1. In a mixing bowl add all ingredients
2. Knead together in a mixer for approximately 5 minutes
3. Put the dough into a bowl and cover with cling film
4. Leave to prove in a warm place for about an hour
5. Once the dough has proved, portion it into small balls and roll into shape
6. Add any toppings or just brush with garlic butter
7. Bake on a preheated tray at 250oc for approximately 5 minutes.
8. Save any leftover dough for pizza or freeze it for another day.
½ telegraph cucumber
¼ cup Greek yoghurt
1 Tbsp fresh chopped mint
Salt and pepper
1. Finley slice or grate the cucumber
2. Mix with chopped mint, yoghurt, salt and pepper
Cooked rice
Naan bread
Butter chicken
Chopped coriander
1. Cut up the naan bread
2. Spoon cooked rice onto a serving platter
3. Pour over the butter chicken
4. Sprinkle with chopped coriander
5. Serve with naan bread and a small jar of raita on the side.

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