Ditch the Takeaway & Create Your Own Indian Fakeaway with Ease

There’s nothing quite like the flavours of a freshly cooked Indian meal with its rich spices and vibrant aromas, comforting dishes that hit the spot. But while ordering a takeaway is tempting, it can be heavy on the wallet (and not always the healthiest choice). That’s where our Indian Marinade comes in.

Made with real ingredients including indian spices and our signature award winning cold-pressed rapeseed oil from R J Taylors and Sons, it’s packed with flavour and makes it simple to recreate Indian-inspired meals at home. Think of it as your shortcut to a homemade “fakeaway”, it's tasty, healthier, and ready in no time.

Here are three easy recipes to get you inspired:

Indian Spiced Chicken Skewers

Ingredients (serves 4):

• 500g chicken breast, cut into chunks

• 4 tbsp Indian Marinade

• 1 red pepper, cut into chunks

• 1 green pepper, cut into chunks

• Flatbreads or naan, to serve

• Natural yoghurt & fresh coriander, to serve

Method:

1. In a bowl, mix the chicken with 3-4 tbsp of Indian Marinade (or enough to generously coat the pieces). Cover and marinate in the fridge for at least 30 minutes (longer for extra flavour).

2. Thread the chicken and peppers onto skewers. Brush with 1 tbsp marinade.

3. Grill, griddle, or roast at 200°C for 20–25 minutes until the chicken is cooked through and slightly charred.

4. Serve with warm flatbreads, a spoonful of yoghurt, and a sprinkle of coriander.

   
   

Bombay Style Potatoes

Ingredients (serves 4):

• 750g baby potatoes, halved

• 4 tbsp Indian Marinade

• 1 red onion, thickly sliced

• Small bunch of fresh coriander, chopped

• Sea salt and black pepper, to taste

Method:

1. Boil the potatoes in salted water for 10 minutes until just tender. Drain well.

2. Toss the potatoes with the Indian Marinade and sliced red onion. Season lightly.

3. Spread onto a roasting tray and bake at 200°C for 20–25 minutes, turning once, until golden and crisp.

4. Scatter with fresh coriander before serving. Delicious as a side dish or served warm with salad.

   
   

Indian Spiced Veggie Curry

Ingredients (serves 4):

• 4-6 tbsp Marinade

• 1 onion, diced

• 1 tbsp freshly grated ginger

• 1 clove of garlic crushed or finely chopped

• 2 carrots, chopped

• ½ cauliflower, broken into florets

• 400g tin chickpeas, drained

• 4-5 tbsp Indian Marinade

• 400ml tin of tomatoes

• 250ml tin of coconut milk

• 150ml vegetable stock

• Fresh coriander, to serve

Method:

1. Heat the Indian Marinade in a large pan. Add the onion, ginger and garlic and cook for 5 minutes until soft.

2. Add the carrots and cauliflower, cooking for another 5 minutes.

3. Add the chickpeas, tin tomatoes, and stock. Simmer for 15 minutes until the veg is tender and the curry thickens.

4. Stir in the coconut milk and simmer gently for a couple of minutes.

5. Serve with rice or naan, topped with fresh coriander.

Indian Spiced Roasted Cauliflower

Ingredients

• 1 medium cauliflower, cut into florets

• 1 small sweet potato or butternut squash cut into chunks

• 1 Small tin of chickpeas

• 4-5 tbsp Lincolnshire Drizzle Indian Style Marinade

• Pinch of sea salt

• Fresh coriander, chopped (to garnish)

• Optional: squeeze of fresh lemon juice

  
  

Method

1. Preheat oven to 200°C / 180°C fan / Gas 6.

2. In a large bowl, toss the cauliflower florets, chickpeas and sweet potato with the Indian Style Marinade, and salt until well coated.

3. Spread evenly on a lined baking tray.

4. Roast for 35-40 minutes, turning once, or until golden brown and slightly crispy on the edges.

5. Remove from the oven and garnish with fresh coriander and a squeeze of lemon juice before serving.

   
   

This dish is a perfect as a side to an indian spread, or why not try it spooned into wraps with yoghurt.

Try cooking indian at home, it's simple, tasty and a healthier option. What's not to love!