Cinnamon Soho and Chicken Tikka Massala

After watching the Commitments we (girlfriend, her mum and me) went to a pub, had a couple of drinks and then went to Cinnamon Soho.

Before I get into that, I forgot to add in my last post that two old women in front of us at the Commitments were shouting at each other and one pushed the other :o. Dramatic event

Anyway Cinnamon Soho.

My girlfriend and I shared balls (hehe) for a starter (award winning balls – hehe)


The balls (hehe) were lovely.

The three main dishes we had were

Lamb Rogan Shepherds Pie (Delicious)

032 (Custom)

Ox Vindaloo (lovely and didn’t blow your head off)

Lamb in Saffron Sauce (awesome and slightly spicier than the vindaloo)

029 (Custom)


Food was great. Service was rushed.

From Indian food to Indian food. Tikka Classic and tastes like the real thing!!!

004 (Custom)

Serves: 2

Prep Time: 30 minutes (Plus overnight)
Cooking Time: 35 minutes

1 level teaspoon ground cloves (crushed in a pestle and mortar, if you can’t find crushed cloves)
1 level teaspoon ground cumin
2 heaped teaspoons sweet smoked paprika
2 heaped teaspoons garam masala
3 lemons
6 cloves of garlic, peeled and crushed
1 thumb-sized piece of ginger, peeled and grated / finely chopped
6 heaped tablespoons natural yoghurt
2 chicken breasts, diced
Cooked rice

2 onions, finely chopped
4 cloves of garlic, peeled, finely sliced
1–2 fresh red chillies, finely sliced
Handful of fresh coriander
olive oil
1 level tablespoon ground coriander
2 level tablespoons turmeric
6 tablespoons ground almonds
1 can of of plum tomatoes
200 ml chicken stock.
1/2 can of  coconut milk

Put the cloves, cumin and 1 heaped teaspoon each of paprika and garam masala into a small pan and toast for 1 minute
Tip into a large bowl.
Finely grate in the zest of 1 lemon in the bowl and add the juice.
Add the garlic and ginger.
Add the yoghurt and 1 teaspoon of sea salt.
Massage all that flavour into the meat.
Cover with clingfilm and marinate in the fridge for at least 2 hours, but preferably overnight.
For the sauce, add 1 tbsp of olive oil to a pot.
Heat the olive oil on a medium heat.
Add the onions, garlic and chillies.
Cook for 20 minutes, or until golden, stirring regularly.
Add the ground coriander, turmeric and remaining 1 heaped teaspoon each of paprika and garam masala.
Cook for 2 minutes.
Add  the almonds.
Add the tomatoes and stock.
Simmer for 5 minutes,
Add the coconut milk.
Simmer for a final 20 minutes, stirring occasionally
Fry the chicken in a tbsp of olive oil in a frying pan.
Add the chicken to the curry.
Squeeze juice of 1 lemon into curry.



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