Below is our dine in menu and you can download this from clicking the button below.
Important Notice: Please inform us if you have any allergies or food intolerance so as we can advise you what you can consume. Some of our dishes contain Nuts, Dairy Products and Fish.
Welcome to Chilli N Spice menu. We have a number of dishes that we are sure you will like as many have done so and continue to enjoy. Our approach to healthy eating demands that no artificial colours, stock or food additives are used in our dishes. Many of the spices we use are freshly ground in our kitchen to enure you get the best taste which is unique to Chilli N Spice.
Mr Butler loves his sheek kebab with green chillies and onions. We thought everybody should try it, absolutely mouth watering.
This dish was requested by Mrs Barsby of Ibstock. Tomato stuffed with chicken tikka bhuna, which is Mrs Barsby’s favourite. Can also be served with paneer tikka.
This dish was made for Mrs Higson who likes to have bits of different starters. Served with murghi biraan, onion bhajee, meat samosa and sheek kebabs with onions.
Stir fried chicken with onions and capsicums created for our little friend Aaron Butler.
Created for Mrs Betts. This dish gives a slightly sweet and sour taste with a hint of garlic.
Assortment of tandoori starters.
Lamb chops marinated in Tandoori spices and grilled in the clay oven.
Marinated chicken or lamb with ginger & coriander wrapped in a tortilla.
Marinated king prawn with ginger & coriander wrapped in a tortilla.
Marinated prawn with ginger & coriander wrapped in a tortilla.
Indian soft cheese spiced with tikka spices, then cooked in the clay oven.
Chopped onions and peppers with a mix of spices. Deep fried.
Green peppers cooked in the tandoori oven, filled with spicy minced lamb or vegetables.
Green peppers cooked in the tandoori oven, filled with chicken tikka, highly spiced.
Diced chicken cooked with chat massala, served in a puri bread.
Strips of chicken fillet deep-fried with wheat flour, black pepper, nutmeg and paprika.
Spicy minced lamb or vegetables, wrapped in rice flour pastry.
Prawn served on iceberg lettuce with a seafood sauce.
Highly flavoured white fish cooked to Mrs Wain’s taste with onions and capsicums.
Plain or spiced.
Marinated Spring Chicken.
Tender pieces marinated in a mildly spiced sauce, cooked in a clay oven.
Chicken (Starter – £3.50 Main – £6.95)
Lamb (Starter – £4.25 Main – £8.50)
King Prawn marinated in spices & cooked in the clay oven.
An assortment of tandoori dishes served with Nan & salad.
Pieces of chicken or lamb tikka with onions, green peppers and tomatoes, cooked in the clay oven.
Chicken (Starter – £4.75 Main – £9.50)
Lamb (Starter – £4.95 Main – £9.95)
Minced lamb blended with coriander, cooked in the clay oven
Cooked with chef’s own recipe and Sylheti chilli. Madras hot.
This dish has been specially created for Mrs Botterill. Chicken fillet stuffed with spiced mince lamb, with tamarind and Kashmiri Massala. Served with pilau rice.
King prawns cooked with chef’s special Massala spices and herbs. Slightly hot in a thick sauce. Served with Pilau Rice.
King prawns cooked to chefs mother’s secret spices in a medium flavoured sauce. Highly recommended. Served with Pilau Rice.
Medium hot curry, cooked with herbs and spices, with a touch of ginger.
Here it is Mrs Price your dish created by the chef. Chicken rolled in spiced spinach, cooked to chef’s own recipe.
This dish has been created with Michaels mum in mind (Mrs Clark). This dish is cooked with fresh garlic and green chillies. The strength of this dish can vary from madras to vindaloo, depending on the strength of the green chilli at the time of cooking.
Strips of chicken breast lightly spiced with onions, garlic and capsicums.
Tandoori chicken, with minced meat, cooked in a medium flavoured sauce.
Barbecued chicken, cooked with onion, green pepper, fresh coriander and ginger sauce.
Lamb, cooked in garlic and ginger with mangetout.
Lamb or chicken marinated with onions, capsicums and tomatoes. A Highly flavoured dish in a thick sauce.
Sweet chilli chicken cooked with pepper, beans, carrot and mangetout with a touch of ginger, giving a sweet and slightly hot flavoured dish.
Breast pieces of chicken with exotic herbs and spices, cooked in a tasty mild sauce.
Cooked with specially prepared sauce, garnished with onions and green peppers. Hot.
Marinated chicken or lamb, grilled in a clay oven, later smoked with ground nuts, cooked in a highly flavoured sauce.
Lamb chops flavoured with dozens of spices and herbs cooked with capsicums. A mouth watering dish. Chef’s favourite.
King prawn marinated in a clay oven, cooked in mild spices with cream and a touch of butter to our own recipe.
Medium dish with tomatoes, onions, potatoes and methi leaves, highly flavoured.
Tender chicken, cooked with green spices & garlic cloves, producing a medium dish.
A mixture of barbecued chicken, lamb and king prawns in a special exotic mild sauce with fresh cream.
This dish captures exquisite flavours of chicken tikka, green peppers, onion and tomatoes in a medium sauce, highly recommended. Tawa dish can be served with king prawns or lamb, there will be an extra charge for this.
A combination of cream, sugar and almonds. Mild.
A hot dish prepared extensively with chillies.
Tomatoes, onions and methi leaves. Highly flavoured.
Cooked with coriander and diced onions.
Cooked in a medium sauce, topped with tomatoes.
Cooked with lentils in a slightly hot, sweet and sour sauce.
Generous amounts of garlic and ginger added.
Cooked in spinach and garlic, lightly spiced.
Cooked with spices and herbs, producing a hot, yet sweet and sour dish.
These traditional dishes originated form Kashmir in Pakistan, and varying from mild to hot. Authentically prepared with natural herbs and spices.
A traditional north Indian dish, mild aromatic spices, cooked with rice and served with a vegetable curry.
Spring lamb marinated in a unique blend of spices, infused with a Kursi sauce, then slow roasted, this allowing all the flavours to penetrate and tenderize the lamb. Served with pilau rice and Nan accompanied by a side order of Kursi sauce. An authentic dish. Very highly recommended for any occasion. Due to the intricate flavours and slow roasting method of the dish, a minimum of 48 hours notice will be required. (Dining In Only)
Choice of Chicken or Prawn or Mushroom.