A cosy, flavour-packed Indian-inspired date night at home for part 2 of my Around the World in 80 Dates series, following my Italian date night! Complete with crispy pakoras, creamy butter chicken, fluffy garlic naan and refreshing mango lassi cups. This menu feels special without being overly complicated, and a lot of the prep can be done ahead to make the evening feel relaxed rather than rushed.
To make the night run smoothly, start with the mango lassi cups first so they have plenty of time to freeze. Next, marinate the chicken and leave it in the fridge while you prep the pakoras, naan ingredients and sauces. If you want an even easier evening, the butter chicken sauce can be made ahead and gently reheated while the pakoras cook fresh. Timing it this way means everything comes together hot and ready to serve without spending the entire night in the kitchen.
Starter: Crispy Vegetable Pakora
Golden, crispy and packed with warming spices, these vegetable pakoras are the perfect sharing starter. The gram flour creates that classic light crisp coating while the potato and onion soften beautifully inside. Serve them with pink pakora sauce for the ultimate takeaway-style experience.
Ingredients
1 potato, peeled, thinly sliced and cut into rough sticks
1 onion, sliced
1 tablespoon coriander
¼ green chilli
¼ red chilli
Handful spinach
Handful oyster mushrooms, torn (optional)
Pinch salt
½ teaspoon garam masala
½ teaspoon curry powder
½ teaspoon ground coriander
½ teaspoon turmeric
½ teaspoon cumin
½ teaspoon mild chilli powder
1 tablespoon cornflour
75-100g gram flour
4 tablespoon water
Vegetable oil, for frying
Serve with this pink pakora sauce recipe and poppadoms with spiced onions on the side.
Method
In a large bowl, combine the onion, potato, spinach, chillies, coriander, salt and all of the spices. Mix well and leave to sit for 5 minutes. This helps draw moisture out of the vegetables which gives the pakoras a better texture.
Add the cornflour and gram flour, (start with 75g) followed by the water. Stir until a light batter forms that coats the vegetables evenly. Add a little more flour if the mix seems runny rather than sticky.
Heat vegetable oil in a deep frying pan over a medium-high heat. pinch together small portions of the mixture carefully into the hot oil and fry for 4-5 minutes, turning occasionally, until golden brown and crisp.
Transfer to kitchen paper or a wire rack to drain any excess oil before serving hot.
Main: Creamy Butter Chicken
Rich, creamy and full of warming spices, this easy butter chicken is ideal for a cosy date night dinner. The yoghurt marinade keeps the chicken tender while the buttery tomato sauce becomes silky smooth once blended and finished with cream.
For the Chicken
300g chicken
1 tablespoon yoghurt
Squeeze of lemon juice
1 teaspoon paprika
½ teaspoon chilli powder
½ teaspoon cumin
½ teaspoon turmeric
½ teaspoon garam masala
½ teaspoon ground coriander
Pinch salt and pepper
For the Sauce
2 tablespoon butter
1 onion
1 teaspoon paprika
½ teaspoon chilli powder
½ teaspoon cumin
1 teaspoon turmeric
½ teaspoon garam masala
½ teaspoon ground coriander
1 tablespoon tomato puree
400g chopped tomatoes
100ml double cream
Rice
90g uncooked basmati rice or 200g cooked microwave rice
Method
Start by combining all of the chicken marinade ingredients in a bowl. Mix well, cover and leave to marinate in the fridge for at least 30 minutes, or longer if you have time.
Once marinated, heat a frying pan over a medium-high heat with a little oil. Cook the chicken for around 5 minutes until golden and cooked through, then remove from the pan and set aside.
If cooking basmati rice from scratch, start it now according to the packet instructions.
Using the same pan, melt 1 tablespoon of butter and fry the onion for 2 to 3 minutes until softened. Stir in the paprika, chilli powder, cumin, turmeric, garam masala and ground coriander, cooking for another minute until fragrant.
Add the tomato puree and chopped tomatoes, stirring well. Simmer on a medium heat for 10 minutes, stirring occasionally.
Blend the sauce using a hand blender until smooth, or carefully transfer to a blender and blend with a little water before returning to the pan. Stir through the double cream until silky and rich.
Return the chicken to the sauce and cook for another 2-3 minutes until piping hot. Finish with a final knob of butter stirred through for extra richness and shine.
Serve over fluffy basmati rice.
Speedy Homemade Garlic Naan
These quick yoghurt flatbreads are soft, fluffy and perfect for scooping up creamy butter chicken sauce. Brushing them with garlic butter while warm gives them that irresistible restaurant-style finish.
Ingredients
150g self-raising flour
140g Greek yoghurt
1 tablespoon olive oil
1-2 tablespoon butter
1 clove garlic, minced
1 tablespoon chopped parsley
Salt and pepper
Method
In a bowl, mix together the self-raising flour, Greek yoghurt, olive oil and a pinch of salt. Knead until a smooth dough forms.
Divide the dough into 3 to 4 pieces, then roll or press each one into large flat circles.
Heat a frying pan over a medium-high heat with a little oil. Cook each naan for 1 to 2 minutes per side until puffed up and lightly charred in places.
Melt the butter in the microwave or in a small pan, then stir through the garlic, parsley, salt and pepper. Brush generously over each warm naan before serving.
Dessert: Mango Lassi Cups
These frozen mango lassi cups are refreshing, creamy and lightly spiced with cardamom for a simple dessert that feels perfect after a rich curry night.
Ingredients
250g frozen mango
2 tablespoon Greek yoghurt
1 teaspoon honey
Pinch ground cardamom
Mint garnish
Method
Blend together the frozen mango, Greek yoghurt, honey and cardamom until smooth and creamy.
Pour into small bowls or glasses and place in the freezer for 2 to 3 hours until firm but scoopable.
Garnish with fresh mint before serving.