• Molly Buszard

RECIPE: Indian Fake-Away

I love takeaways. I love the whole process. Phoning up and ordering, choosing a film or your favourite program, getting the comfies on and then digging into that delicious food. However when it comes to trying to be a little healthier with our food choices, takeaways are not the best option. I have re-created my favourite three dishes that I normally get from an Indian but with less oil and salt, so a better choice.



Chicken Shaslick

Serves 2


300g Chicken

200g Peppers

100g Red Onion

4 Beef Tomatoes

3 Tbsp Tikka Paste

1 1/2 Tbsp of 0% Fage Yoghurt or Coconut


1. Cut your chicken into chunks and put into a large mixing bowl.

2. Next, chop your peppers and red onion so that they are 'chunky' and similar size to your chicken. Add into the bowl.

3. In a small bowl add your salt, pepper, tikka paste and yoghurt then mix together.

4. Add the tikka mixture into your bowl, using your hands make sure the veg and chicken is coated.

5. Leave to rest in the fridge for around 1-2 hours. (the longer the better, if you don't have time you can cook immediately.)

6. Preheat your oven to 180 degrees.

7. In a roasting dish add your chicken tikka mixture, plus the tomatoes. Roast for around 30 minutes. Or you can skewer the meat and veg on bamboo sticks and add to a bbq to get that 'chargrilled' effect.

8. Serve with fresh coriander sprinkled over.


Sag Aloo

Serves 2


500g White Potato

200g Spinach

50g White Onion

2 Tsp Cumin

​2 Tsp Garam Masala

1/4 Tsp Chilli Powder

1 Tsp Turmeric

1/2 Tsp Fresh Garlic

1 Tbsp Olive Oil


1. Heat a saucepan of boiling water.

2. Peel your potatoes and chop into large equal chunks. Add the boiling water with some salt.

3. Leave to boil until slightly soft. You don't want them too soft as they will fall apart. Drain the potatoes and put to one side.

4. In a saucepan add your oil and the white onion finely chopped.

5. Next, add in the garlic and spinach. Leave the spinach to wilt.

6. Add in the rest of the spices along with more salt and pepper.

7. Add in your potatoes and mix together.

8. Pour out into a dish and your sag aloo is ready.


Brinjal Bhaji

Serves 2


1 Large Aubergine

2 Tsp Cumin

1 Tsp Turmeric

1/2 Tsp Fresh Garlic

2-3 Tbsp Olive Oil

Salt + Pepper

Serves 2

300g Chicken

200g Peppers

100g Red Onion

4 Beef Tomatoes

3 Tbsp Tikka Paste

1 1/2 Tbsp of 0% Fage Yoghurt or Coconut Yoghurt

Salt + Pepper

Fresh Coriander


1. Heat a saucepan with the oil.

2. Finely chop or grate your aubergine and add into the plan.

3. Add a tiny splash of hot water, salt and pepper then put the lid on the saucepan. 4. Leave on a low heat to soften, checking and stirring regularly.

5. Once softened, add in the herbs and spices. You can add more for taste.

6. Serve in a dish sprinkled with fresh chopped coriander.

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