Welcome – Traditional Indian recipes by Indian food blogger Sukhi Singh

Butter chicken masala recipe (No artificial colours or flavours)

Coronation chicken curry

Coronation chicken began its royal journey in 1953 for the coronation of Queen Elizabeth II. Back then it was really popular, but nowadays it’s usually seen as nothing more than a sandwich filling to be found in unimaginative sandwich shops.

2017 saw the Queen celebrating her sapphire jubilee. To mark Her Majesty’s anniversary, I thought I would reinvent the original coronation chicken dish as a curry and not simply a sorry sandwich filling. I don’t know about you, but I think it deserves a royal warrant!

By Sukhi Singh

Patiala chicken recipe

Maaji (my great grandma) taught my mum to cook. Maaji came from an elite pedigree of Punjabi heritage and was a daughter of the Patiala Sadars. 

Stories we heard growing up were that she was gifted shoes made of silver at her wedding and the mahal (small palace) she lived in once she got married had a fourth floor dedicated to her to keep prying eyes away from this beautiful lady. 

The mahal is crumbling away as all the family live abroad and don’t visit, but what is left are stories from the flamboyant past of my family. 

What does live on is what Maaji taught my mum, which is the love for food that my mum has now passed on to me.

I share with you a fourth-generation recipe that still lives on today and allows you to get a glimpse of what opulence really is. This is food with a story, heritage and love. Enjoy.

By Sukhi Singh

Making Christmas spicy

Sometimes you need to spice up the traditional Christmas dinner and this recipe most certainly does. 

The warmth comes from the subtle infusion of spices, which adds so much flavour and depth to the turkey or capon. The top layer caramelises gently adding more flavour and texture to this dish.

You’ll love this dish so much you will replace the conventional Sunday roast for the spicy alternative as well as the Christmas dinner. 


By Sukhi Singh

Shahi murg kofta (Royal chicken kofta curry)

Sometimes we need a dish that creates a wow factor and this dish most certainly does. Shahi murg kofta (royal chicken kofta curry) ticks the opulent and indulgence boxes. The thick creamy masala clings and coats the soft, spicy and flavoursome kofta’s. This recipe is inspired by the royal kitchen’s of Punjab. I can imagine this dish being served at a Maharaja’s banquet and will surely impress anyone you serve this dish to.

By Sukhi Singh

Cardamon and saffron kulfi

Kulfi is a frozen version of ice-cream from India. It’s popular throughout India and is ever so popular in Indian restaurants throughout the world. Kulfi comes in many flavours, two of my most favourite flavours are cardamon and saffron. Cardamon the queen of spice and saffron is the most expensive spice in the world. Do you wonder why I add them to my kulfi?

Kulfi is denser, creamier than conventional ice-cream and there is a real sense of luxury when eating kulfi.

By Sukhi Singh

Onion and potato pakora’s

People write tributes to love and I feel like writing a tribute to pakoras. They are known by the fancy name fritters all over the world. Every family has its own traditional variation of the recipe and it’s an ongoing battle to see whose pakora’s are better or best.

Now do I dare share my recipe for pakoras? Yes, I do!

On a rainy day in Punjab, a plate of pakoras with a hot cup of masala chai infused with ginger and mint is the best road to Nirvana. If a rainy day was an excuse in sunny England I’m sure the nation would all be soft and round like a pakora.

My recipe is an introduction to the world of pakoras. If you’re a fan of the onion bhaji served at the restaurants, then these taste completely different with a crunchy exterior, a soft center, with every bite unraveling a new flavor. Pakoras are amazingly addictive nuggets of pleasure and so very hard to resist.

By Sukhi Singh

Tarka dal (lentils)

The famous tarka dal we’ve all tried in restaurants but this recipe far surpasses what you think is tarka dal. As you eat a spoonful of the golden lentils you’ll understand how it sooth you like you’re being wrapped in a blanket of warmth.

This recipe comes from my maternal grandparents family. Everything was cooked in copious amounts of ghee and ghee was deemed to be a status symbol.

I tend not to use ghee and butter in my recipes but I make an exception for tarka dal. My favourite way of eating tarka dal is by breaking my chapatti into small pieces and putting them in a bowl full of dal. As the chapatti absorbs the liquid from the lentils, it swells, it becomes really soft and it’s heavenly.

By Sukhi Singh

Chickpea and paneer masala

Chana masala, chole masala, channay, cholay is a very popular north Indian dish. Each city has it’s own version and there are many interpretations of this dish. Some soak chickpeas in tea,others used tinned, some use a pressure cooker. My recipe is rather quick, easy and full of flavour. Punjabi’s love chickpea curry with roti, puri, naan, bhatura, aloo tikki and most popularly on samosa’s.
I add paneer to mine as it gives an extra element of opulence and it really works well with the chickpeas. Full of protein and fibre chickpeas are great for vegetarians and perfect for carnivores who love good food.

By Sukhi Singh

Punjabi lamb curry

Punjabi lamb curry is the highlight in a carnivore Punjabi’s kitchen. With the cold winter fast approaching it will defiantly warm you up from the inside, whether it be the warmth of the spices or the warmth of fulfilment. We grew up eating this lamb curry and I was taught by my dad who was a master at this. My version uses ingredients you tend to have in your pantry as whole spices weren’t readily available when my parents first moved to England, this dish worked then and most certainly still holds it’s magical appeal. The thick gravy can be mixed with rice when eating or scooping it up with roti or naan. My dad would make a huge pan of lamb curry when he’d be hosting a drinks party with his friends. They would eat bowls full whilst drinking their whisky and these are the fond memories we all like to cherish. Give my lamb curry a try and you’ll end up creating happy memories of your own.

By Sukhi Singh

Chicken pakora’s

Chicken pakoras are a great first course for dinner and are a very moreish canapé for a drinks reception. These golden nuggets of crisp and spicy batter then goes into the softness of the chicken. They can be enjoyed with a variation of dips and are always a firm favourite at my dinner parties.

By Sukhi Singh

Sukhi’s journey

Sukhi is finally starting his cooking channel on You Tube so that he can share all of the delicious recipes he’s learnt and put his unique mouth-watering twist to.

Sukhi has travelled extensively throughout the globe and, with India being a second home, he’s spent a lot of time there. He learnt recipes whilst on his travels and his love and passion has continued to grow over the years.

Sukhi’s passion for food started at a young age where his mother taught him the basics of good Indian cooking. He then started adapting these recipes.

Sukhi’s mother was brought up in Punjab, northern India and was taught to cook by her grandma. They lived in an affluent surrounding and she learnt many recipes influenced from the royals of India.

Sukhi appeared on Masterchef 2008 (UK) and was shortlisted from over 13,000 applicants. Although the experience was quite bitter-sweet, Sukhi was never deterred from his passion for cooking.

Sukhi then starting writing regularly as a food editor for a local magazine and occasionally for a newspaper. He became very popular with readers sending in cooking-related questions and trying his mouth-watering recipes.

Sukhi has hosted many private cookery classes and is a bespoke caterer, food critic and food consultant.

So, the time has come for everyone to learn the secrets and delicious recipes of a true foodie.

© Cooking With Sukhi 2015, Website by Helliwells