Chad Chefs at The Mint Restaurant

SHOFIQUL Choudhury, head chef at The Mint Indian Restaurant, has revealed some spicy secrets for Mansfield’s curry lovers.

The versatile chef has worked at top restuarants all over the country and chose a classic starter and main combination of onion bhaji with mint yoghurt and chicken tikka jalfrezi to whet the appetites of any lover of fine Indian cuisine.

The Mint   Video

The Mint Video

Follow Shofiqul as here he takes you through each stage of the cooking process with our latest Chad Chefs video.

And you will also find a full list of all the necessary ingredients below:

Mint Yoghurt (serves 2)

100ml set yoghurt (Greek yoghurt can be used)

½ tsp mixed curry powder

¼ tsp garlic puree

¼ tsp ginger puree

Pinch of chilli powder (optional)

4 tsp mint sauce

4 tsp of caster sugar

Onion Bhaji serves 2

(makes 4/6 bhajis)

3 large white onions – finely sliced

100g Gram flour – 80g mixture 20g for dusting

1 tsp fennel seeds

1 free-range egg

½ tsp garlic puree

½ tsp ginger puree

handful of coriander – finely chopped

1 tsp of kashmiri paste

pinch of salt

1 tsp dried fenugreek leaves

½ tsp mixed curry powder

1 fresh chilli (optional)

Chicken Tikka + Marinade

(serves 2)

2 free-range chicken breasts (cut into large cubes)


1 tsp tikka paste

1 tsp kashmiri paste

250g yoghurt

½ tsp tandoori masala powder

1 tsp dried fenugreek leaves

½ tsp mixed curry powder

1 tsp of dried mint

pinch of salt

25ml of lemon juice

½ tsp garlic puree

½ tsp ginger puree

50ml mustard oil

Jalfrazi Sauce

1 tablespoon Balti sauce

1 tablespoon Masala sauce

½ tsp garlic puree

½ tsp ginger puree

pinch of fenugreek leaves

50ml vegetable oil

½ mix curry powder

1 or 2 fresh chilli (depending on required heat)

¼ tsp chilli powder

1 tsp naga paste – indian scotch bonnet chilli paste

½ onion – cut into chunks

½ green pepper – cut into chunks

handful of coriander – roughly chopped

200ml onion gravy