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Recipes | News

Nahim’s Famous Chicken Tikka Masala

  24 October 2019

Nahim’s Famous Chicken Tikka Masala What makes the Indian Ocean’s Chicken Tikka Masala so good? It’s the question on everyone’s lips.  Well, now is the time for the big reveal! We asked Nahim really nicely if he could share his top-secret recipe - and now he has! We take great joy in presenting to you: Nahim's Famous Chicken Tikka Masala Recipe First, the marinade. In a large bowl, combine a generous helping of fresh garlic and ginger paste with yoghurt, a squeeze of lemon juice, fresh .....Read More

A look behind the scenes: Fresh tandoori nan

  06 February 2015

We take you behind the scenes into the Indian Ocean kitchen to discover how some of our best loved foods are made. By far, the most exciting item in an Indian kitchen is the tandoor. This huge clay oven weighs a ton and gets up to temperatures of 400°C! It’s used to cook our beautiful manrinated tandoori meats in minutes, as well as the many Indian breads on offer. A look behind the scenes: Fresh tandoori nan Here we show you just how quickly nan breads are cooked in the tandoor, and how many can be co.....Read More

How to make fresh onion chutney

  20 January 2015

A customer recently asked us how to make fresh onion chutney, the one we serve with our poppadoms. Not only were we happy to share the recipe, we even made a short video to show you how. We’re good to you aren’t we?! How to make fresh onion chutney The perfect accompaniment for poppadoms. Here our chefs give you a step-by-step guide to making the popular fresh onion chutney we serve in the restaurant. It’s so easy to make too. With just a few uncomplicated ingredients and simple, easy to follow .....Read More

How to make your own Garam Masala

  24 July 2014

Ever wondered how to make Garam Masala? Here one of our students goes through the basics with our head chef. Once made this Garam Masala will become one of the base ingredients for many of your curries. Every curry chef and restaurant will have their own mixes, so you can experiment with different combinations and of course you can make as much or as little as you like and store it for future. How to make Garam Masala Basic ingredients include equal parts of:– bay leaves– green cardamom– black car.....Read More

Have you subscribed to our YouTube channel?

  17 July 2014

We’re building a new YouTube channel and would love you to subscribe. We will be adding regular content including recipes, cookery classes and links to videos we love that cover Indian food and culture. Here’s a taster: Join the conversation at the ChaaterTV YouTube channel today.

Lamb Karahi

  30 April 2011

Chicken Karahi

  30 April 2011

Rajasthani Gosht

  04 September 2010

600g lamb 2 tbsp rapeseed oil 6 cardamoms, split 6-8 cloves 1 cinnamon stick 4 bay leaves 10 peppercorns 3 large onions very finely chopped 1 tsp salt 2 tbsp ground coriander 1/2 tsp ground turmeric 3 tsp crushed mild chillies 6 garlic cloves crushed to a paste 4cm ginger finely grated 250g diced tomatoes 3 tbsp yoghurt 100g finely grated raw papaya 2 tbsp chopped coriander to garnish Normal 0 false false false Microsoft.....Read More

Kali Mirchwala Murgh

  04 September 2010

4 chicken breasts, cut into large chunks 3 onions, finely chopped 4 ripe tomatoes, chopped finely 2 plump cloves of garlic 1 tsp ginger paste 1 tsp garam masala 1/2 tsp ground cumin 200ml yoghurt, whisked 1/2 tsp ground turmeric 2 tsp brown sugar 15g black peppercorns, crushed 3/4 tsp salt 3 tbsp rapeseed oil   Method Heat oil over moderate heat in a non-stick pan and sauté the onions until softened. Add the garlic, ginger paste, garam masala, turmeric, cumin and peppercorns. Toss for 2 minu.....Read More

Traditional Tarka Dhal

  04 September 2010

150g red split lentils 100g toor dhal 10 curry leaves 2 slices of unpeeled fresh root ginger 1 ripe tomato, chopped 2 tbsp olive oil 2 cloves of garlic, peeled and fi nely chopped 1/2 tsp ground turmeric 1 tsp cumin seeds, slightly crushed 1 tsp coriander seeds 1 red chilli, chopped juice of 1/2 a lemon 3/4 tsp salt handful of coriander leaves, finely chopped   Method Put all the lentils in a pan and cover with 500ml cold water. Bring to the boil. Remove any white scum and reduce to simmer.....Read More

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Contact the Indian Ocean Restaurant team today on

0161 343 3 343