Chicken jalfrezi is on every single Indian restaurant menu. Now you can make it at home. Nearly restaurant chicken jalfrezi is a curry everyone can cook. On a week night even.
If you want Indian restaurant style results but aren’t ready to dive into everything that involves, near restaurant style chicken madras is right for you. It takes way less prep and you still get the flavours and texture from your local joint.
Nearly restaurant style chicken saag is as close as you can get to full blown restaurant cooking as you can get. Unless you go all in. It has the texture. It has the flavours. And it’s a bit healthier. Added bonus.
Never buy curry powder again. Homemade curry powder is easy, cheap and guaranteed fresh every time. And you can customize it if you want to. More chili? Sure. A bit of cardamom? Why not. Hint of cinnamon? It’s up to you.
Punjabi dal makhani is a wondrously rich lentil curry from Northern India. This is the restaurant version. You can make it in ten minutes once your lentils are cooked. The traditional version can take a whole day.
Hariyali chicken curry is a green curry with big mint, coriander and green chili flavours. It’s not your run of the mill Indian restaurant curry. It’s different. For when you want to mix things up.