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Chef’s Recipe

Chicken Shashlik


  • Diced Chicken
  • Low Fat Yoghurt
  • Ginger and Garlic Paste
  • Rapeseed Oil
  • Deghi Mirch
  • Cardamom Powder
  • Cumin Powder
  • Coriander Powder
  • Star Anise Powder
  • Cinnamon Powder
  • Nutmeg Powder
  • Black Salt
  • Lemon Juice
  • Dried Fenugreek Powder
  • Diced Onions and  Peppers
  • Skewers
  • Chopped Coriander-To Garnish


  1. Mix together 50ml oil, ginger and garlic, salt and rub into the chicken. Allow to stand in a refrigerator for 30 minutes.
  2. Hang the yoghurt in a fine mesh sieve or muslin cloth for about 30 minutes.
  3. Mix together all the ingredients, apart from the onions and peppers. Add the chicken to this marinade and stand aside for 2 hours in the fridge.
  4. Now, skewer the chicken with diced onions and peppers.
  5. Cook in a pre-heated fan assisted oven at 200 degrees, for around 18 minutes and probe for an internal temperature in excess of 75 degree Celsius.
  6. Serve hot, with a sprinkling of chopped coriander.

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