The Hairy Bikers' Great Curries from WH Smith - £8

The Hairy Bikers' Great Curries from WH Smith - £8

Found 15th Jun 2013
I love "The Hairies" but missed out on the The Hairy Bikers' Great Curries book from the book people. So when I passed WH Smith in Dundee's Overgate I was seriously impressed by the offer. At £8 this is a steal.

Disappointed that they had sold out but more are coming in on Monday. I believe this is a National deal.
Community Updates


Chicken Tikka Masala

Chicken Tikka Masala is one of the UK's favourite Indian dishes. It was only a matter of time before the Hairy Bikers got their hands on it and it's one of our favourite recipes in their new book, Great Curries. Yes, there are a lot of ingredients, especially spices, which will need investing in. But we bet when you try it you'll want to make it over and over again and use them up in no time!

© Cristian Barnett/Weidenfeld & Nicolson
Si and Dave say: 'We know there are lots of ingredients here, but please give this a go.This recipe is simple to prepare and tastes fantastic. It's by far the best home-made chicken tikka masala we've ever cooked and it's as close to a restaurant dish that you're ever likely to find. Truly a national treasure of a dish.'

Serves 4


2 tbsp cumin seeds
2 tbsp coriander seeds
2 whole cloves
1 tsp black peppercorns
small piece of cinnamon stick
½ tsp ground fenugreek
1½ tsp ground turmeric
2 tsp ground paprika
½–1 tsp hot chilli powder
1 tsp flaked sea salt
2 garlic cloves, crushed
20g chunk of fresh root ginger, peeled and grated
4 tbsp plain natural yoghurt
4 boneless, skinless chicken breasts, each cut into 7 or 8 pieces
sunflower oil, for greasing

Masala sauce
4 tbsp ghee, or 2 tbsp softened butter and 2 tbsp sunflower oil
3 medium onions, chopped
4 garlic cloves, crushed
25g chunk of fresh root ginger, peeled and finely grated
½ tsp ground turmeric – (not needed)
3 tbsp tomato purée
2 tsp caster sugar
1 tsp flaked sea salt
400ml cold water
2 tbsp double cream


1 Put the cumin and coriander seeds, cloves, peppercorns and cinnamon stick in a dry frying pan over a medium heat. Cook for 1–2 minutes, stirring regularly until lightly toasted – you know they're ready when you can smell the wonderful spicy aroma.

2 Tip everything into a pestle and mortar or electric spice grinder. Add the fenugreek, turmeric, paprika, chilli powder and salt and grind everything to a fine powder.

3 Spoon 3 tablespoons of this spice mixture into a mixing bowl and stir in the garlic, ginger and yoghurt. Mix thoroughly and set aside.

4 Stir the chicken pieces into the spiced yoghurt, cover with cling film and put them in the fridge to marinate for at least 4 hours or ideally overnight.

5 To make the masala sauce, heat the ghee (or butter and oil) in a large non-stick saucepan and add the onions, garlic and ginger. Cover and cook over a low heat for 10 minutes, stirring occasionally. Remove the lid, increase the heat slightly and stir in the rest of the powdered spices, plus the ½ teaspoon of turmeric. Fry for 3 minutes, stirring regularly.

6 Stir in the tomato purée, sugar and salt and fry for 2–3 minutes, stirring constantly. Add the water, bring to a gentle simmer and cook for 5 minutes more, adding the cream for the last 30 seconds of the cooking time.

7 Remove from the heat and blitz with a stick blender or in a food processor until you have a sauce that's as smooth as possible. Pour this into a heatproof bowl, cover with cling film, cool and chill until you're ready to cook the chicken.

8 Thread the chicken pieces on to lightly greased, long metal skewers. You should be able to fit about 6 chunks of chicken on to each skewer, leaving 1–2cm between each piece. Preheat the grill to its hottest setting and place the skewers on a rack over a grill pan lined with foil. Slide the pan on to a shelf, putting it as close as possible to the heat, and cook the chicken for 5 minutes. Turn each skewer, holding it with an oven cloth, and cook on the other side for another 4–5 minutes or until the chicken is cooked through and lightly charred.

9 While the chicken is grilling, tip the masala sauce into a large non-stick frying pan. Bring to a gentle simmer and cook for 2–3 minutes, stirring regularly. Take the chicken skewers from under the grill and slide a fork down the length of each skewer to plop the pieces into the hot sauce. Stir well and bubble for a few seconds more. Serve hot with rice. 
Here is the link if the above recipe gets pulled.…tml
The above recipe is really easy to make and tastes authentically British Indian. Love it!
Edited by: "THEMOSH70" 15th Jun 2013
For those who mark as cold, please can you post where you can get this book cheaper.
Voted hot

However they are now Jamie Oliver clones who think they can walk on water - they have lost the plot. Great price but would not buy it till I see them walk on water
Crumbs - i used to love 'em but im totally sick of them now. They're not getting any younger so I understand the need to cash in quick.....
hate their food, very oily and unhealthy. look at them and you ll know what I'm talking about...
Online £12.80 ??? weird

hate their food, very oily and unhealthy. look at them and you ll know … hate their food, very oily and unhealthy. look at them and you ll know what I'm talking about...

True that they are rather large, and they do use a lot of fat in their cooking. But you don't need to. I cooked the Chicken Tikka Marsala last night and didnt use any oil and it still came out great. Come to think of it most "celebrity" chefs use too much fat. Just be sensible in your cooking.
Alas. It has expired :¬(
Post a comment