Recipe Ideas
See What You
Can Make
Every Singh's Recipe® product works across chicken, lamb, paneer, prawns, and vegetables — grilled, baked, pan-cooked, or BBQ’d.
Recipe Ideas
Every Singh's Recipe® product works across chicken, lamb, paneer, prawns, and vegetables — grilled, baked, pan-cooked, or BBQ’d.
Each recipe is built on one or more Singh's Recipe® products. The system adapts to whatever you have in the kitchen.
Marinate overnight, skewer, grill at high heat until charred. Serve with mint chutney and fresh salad. Classic Punjabi starter or main.
Seal spiced chicken, build the masala sauce, simmer until rich and creamy. The benchmark of North Indian cooking — perfected at home.
Stir-fry sealed chicken with peppers and onions in jalfrezi paste. Bold, dry, full of Punjabi heat. Ready in under 30 minutes.
Marinate paneer cubes, grill until golden and slightly charred. Perfect as a starter or packed into a wrap with raita.
Slow-cook marinated lamb in butter masala with whole spices. The longer it cooks, the deeper the flavour. A proper Punjabi centrepiece.
Marinate large prawns for 20 minutes, cook on a hot griddle. Smoky, spiced, and ready in minutes. Exceptional with naan.
Cauliflower, peppers, courgette, and chickpeas cooked in jalfrezi paste. Full flavour, zero compromise. A complete meal on its own.
Mix spiced minced lamb or beef with the marinade, shape onto skewers, grill until cooked through. Serve with pickled onion and chutney.
Everyday Punjabi chicken curry. Seal, sauce, simmer. Rich, aromatic, and deeply satisfying. Works equally well with bone-in or boneless chicken.
Pan-fry paneer until golden, stir through jalfrezi paste with peppers and tomatoes. A vibrant, quick-cook dish that holds its own as a main.
Marinate lamb chops for at least two hours, grill or griddle at high heat. The Punjabi flavour works through the bone. One of the great grills.
Quick, elegant, full of depth. Prawns need only minutes in the masala sauce. Serve with rice or bread for a fast but impressive dinner.
“The same paste. Different proteins. Different results. That is the point of a system — infinite variety, consistent quality.”
Singh's Recipe®
If using Tandoori Marinade Paste, give it time. 30 minutes minimum. Overnight if possible. The paste penetrates the protein and builds the base layer of flavour that everything else builds on.
Always seal your protein on high heat before adding a cooking paste. This creates texture, locks in moisture, and gives the paste something to cling to. Do not add paste to raw protein directly.
Use both Butter Masala and Jalfrezi in the same dish — Butter Masala as the base, Jalfrezi added near the end — for a complex, layered restaurant result. This is the full system approach.
Order any 3 Singh’s Recipe® products for £10 direct on WhatsApp. Best price, no middle step.