Five of the Best Curry Recipes to Make at Home Instead of Ordering a Takeaway

Friday 27th Feb 2026 |

I Love a Friday Night Curry – Here Are the Five We Now Make at Home

I frikking love a Friday night curry.

For a while, my husband and I went through what can only be described as a “pick and mix” phase. We’d order three curries we’d never tried before — just to see. The local takeaway must have absolutely loved us. Three full curries sloshing around in far too much ghee, plus chips, rice, bhajis… you get the picture. We went all in.

It was indulgent. It was excessive. It was glorious.

But about a year ago, when we decided to take our health a bit more seriously and drop some weight, our beloved Friday ritual had to change. For a brief, dramatic moment, it felt like we were breaking up with our local Balti House.

And honestly? That hurt.

But instead of denying ourselves completely (because life is too short and Fridays are sacred), I decided to learn how to make healthier versions at home.

I fell deep into TikTok. I watched creators cooking tantalising Indian and Pakistani dishes, scribbled down spice lists, researched techniques and slowly built up a cupboard that now permanently smells faintly of cumin and garam masala.

What I realised is this: you don’t need half a tin of ghee to create big, comforting flavour.

After months of testing — some triumphs, a few overly enthusiastic chilli incidents — I’ve refined our favourites down to five Friday night curries that genuinely satisfy the craving without leaving you feeling like you need a lie down and a three-day juice cleanse.

We usually serve them with simple basmati rice, or if I’m feeling organised, shop-bought roti (I haven’t quite mastered making my own yet… that’s a future column).

Here are the five we keep coming back to:

  • Chicken Tikka Masala
  • Lamb Karahi
  • Paneer and Spinach
  • Turmeric Roasted Cauliflower
  • Butter Chicken

Also — before anyone comes for me in the comments — these are my home-cook versions. They’re inspired by Indian and Pakistani dishes we love, but adapted for ease, lighter cooking and what I can realistically manage on a Friday night. I’m not competing with anyone’s nan. I’m just trying to make something delicious that doesn’t involve a vat of ghee and a regret hangover.

1. Chicken Tikka Masala (Fakeaway Favourite)

This is the one that convinced us we didn’t need to crawl back to the takeaway. Creamy, smoky and comforting — but without half a cup of oil floating on top.

Serves 4

You’ll need:

  • 500g chicken breast, diced
  • 150g natural yoghurt
  • 2 tsp garam masala
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 garlic cloves, minced
  • 1 thumb-sized piece ginger, grated
  • 1 onion, finely chopped
  • 1 tbsp tomato purée
  • 1 tin (400g) chopped tomatoes
  • 100ml single cream (or lighter cream alternative)
  • Salt & pepper
  • Fresh coriander (optional)

Method:

  1. Mix the yoghurt, half the spices, garlic and ginger. Coat the chicken and marinate for at least 30 minutes (longer if you’re organised).
  2. Fry the onion in a small drizzle of oil until soft and golden.
  3. Add remaining spices and tomato purée. Cook for 1–2 minutes to wake everything up.
  4. Add chopped tomatoes and simmer for 10 minutes.
  5. Meanwhile, grill or air fry the marinated chicken until lightly charred.
  6. Stir the chicken into the sauce, add cream and simmer for another 5–10 minutes.
  7. Finish with coriander and serve with basmati rice.

Big flavour. Much less regret.

2. Lamb Karahi (Bold & Peppery)

This one feels restaurant-level but is surprisingly simple. It’s less creamy, more tomato-forward, with that proper Pakistani warmth.

Serves 4

You’ll need:

  • 500g lamb leg or shoulder, diced
  • 1 onion, sliced
  • 3 garlic cloves, crushed
  • 1 tbsp fresh ginger, grated
  • 2 tsp ground coriander
  • 1 tsp cumin
  • 1 tsp chilli powder (adjust to taste)
  • 1 tsp garam masala
  • 1 tin chopped tomatoes
  • 2 fresh tomatoes, chopped
  • 1 green chilli, sliced
  • Fresh coriander

Method:

  1. Brown the lamb in batches until sealed.
  2. Remove, then soften onions in the same pan.
  3. Add garlic, ginger and spices. Cook until fragrant.
  4. Return lamb to pan with tinned tomatoes and fresh tomatoes.
  5. Simmer gently for 45–60 minutes until tender (longer if needed).
  6. Finish with fresh chilli and coriander.

Serve with rice or roti and something green on the side.

3. Paneer & Spinach (Creamy, Comforting, Vegetarian)

This is our go-to meat-free Friday. It’s rich without being heavy.

Serves 4

You’ll need:

  • 225g paneer, cubed
  • 1 onion, finely chopped
  • 2 garlic cloves
  • 1 tsp cumin
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 200g fresh spinach
  • 100ml light cream or coconut milk
  • 1 tbsp tomato purée

Method:

  1. Lightly fry paneer cubes until golden. Set aside.
  2. Soften onion, then add garlic and spices.
  3. Stir in tomato purée and cook briefly.
  4. Add spinach and allow it to wilt down.
  5. Blend slightly if you want it smoother (optional).
  6. Stir in cream or coconut milk, then return paneer to the pan.
  7. Simmer gently for 5 minutes.

It’s cosy. It feels indulgent. It isn’t.

4. Turmeric Roasted Cauliflower (The Side That Steals the Show)

Friday night curry recipes

Technically a side. Emotionally the main character.

Serves 4

You’ll need:

  • 1 large cauliflower, cut into florets
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp paprika
  • 2 tbsp natural yoghurt
  • 1 tbsp olive oil
  • Salt

Method:

  1. Mix yoghurt, oil and spices.
  2. Coat cauliflower thoroughly.
  3. Roast at 200°C for 25–30 minutes until golden and slightly charred.
  4. Finish with a squeeze of lemon.

It works alongside anything and makes you feel virtuous.

5. Butter Chicken (Friday Night Comfort Bowl)

Friday night curry recipes

Slightly sweeter, slightly richer — but still lighter than takeaway.

Serves 4

You’ll need:

  • 500g chicken thigh, diced
  • 2 garlic cloves
  • 1 tbsp grated ginger
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1 tbsp tomato purée
  • 1 tin chopped tomatoes
  • 50g butter
  • 100ml single cream

Method:

  1. Brown the chicken.
  2. Add garlic, ginger and spices.
  3. Stir in tomato purée and chopped tomatoes.
  4. Simmer for 15 minutes.
  5. Stir through butter and cream at the end.
  6. Simmer gently until glossy and rich.

Serve hot, ideally on the sofa, preferably with a film queued up.


Joanne Brook-Smith is a writer and editor with two decades of publishing experience. She launched Crave Magazine during the Covid period to create a fresh, inspiring space for food, travel and lifestyle content.